Transfer cooked rice into a bowl and set aside to cool.
Combine pollock roe, sesame oil and sesame seeds. Mix together and set aside.
While the rice is cooling down, prepare the assembling station. You'll need a bowl of cold or room temperature water, a small bowl of salt and a few nori strips.
Once the rice has completely cooled, it's time to assemble!
If assembling my hand - wet both hands and using two fingers, dip it in the bowl with salt. Rub the salt into the palm of hands until evenly coated. Take about 1/4 - 1/2 cup of rice and press it down flat on one hand. Add about 1 tbsp of roe in the middle, then take another 1/4 - 1/2 cup of rice and cover the roe. Press down firmly with both hands to help seal the onigiri.
To create a triangle shape, make the palm of one hand flat and make a 90 degree angle with the other hand. Shape the rice ball using this formation while rotating. Be sure to apply pressure when shaping!
Wrap the onigiri with a nori sheet and enjoy!
