Wash your rice and add the kombu seaweed on top. Pour in the sake first before measuring in the the necessary amount of water. Set your rice cooker on.
Once your rice has been cooked, discard the kombu. Loosen and fluff up the rice before swirling in the soy sauce. Mix in with cutting motions.
Add a small drizzle of sesame oil -- just enough to give the rice some aroma.
Prepare all of your rice balls the same way. They'll be easier to prepare if you have an onigiri mold.
Once both sides have become toasted and crunchy, you're all done.