Cook your rice according to your normal method. When done cooking, add in your rice wine vinegar and fluff using a fork until the vinegar is completely incorporated.
Using your onigiri mold, pack the bottom half of the mold with rice, then press into the sides of the mold. Make a small cavity in the center of the mold and add about 1 tsp of salmon. Fill the rest of the mold with rice and press the lid on to tightly pack the onigiri.
Remove the onigiri from the mold and roll the edges in toasted sesame seeds. Repeat until you’ve made your desired amount of onigiri (or run out of rice or fish.)
Mix together your maple sugar and soy sauce until thoroughly combined.
Heat your pan over medium-low and then add your oil and 3-4 onigiri to the pan. Brush the top face with your maple soy mixture and cook for 1-2 minutes. Flip the onigiri and baste the next side.
When the bottom side is thoroughly browned, remove the onigiri from the pan. Repeat until done.
