Divide the rice into 8 portions and let cool. Depending on how big you want your onigiri to be, you can divide them into 10 or even 12 portions. You'll have to adjust your fillings and nori sheets accordingly.

Prepare a wide, shallow bowl of the dulse flakes and sesame seeds and set aside. Cut your nori into strips and set aside. Fill a small bowl with warm water to handle the rice.

Wet your hands well, and sprinkle a pinch of salt against your hands to season the rice as you grab one of the portions of rice and form into a loose, flattened ball. Use your finger to make a little indent for the filling. Add about a 1/2 tsp of miso paste into the centre, then form your rice around the indent to cover it. Make a triangle shape by holding the ball flat against one palm, and then cupped with the other hand to create the shape. Rotate, shape, flatten, and shape to get the desired shape. Feel free to rewet your hands if you find the rice sticking.

Press two sides of the triangle into the dulse and toasted sesame seed mixture, then press the remaining side into the middle of a strip of nori. Fold the two sides of nori up on either side of the triangle, then repeat to make additional onigiri.

Enjoy immediately, or wrap in plastic wrap for a simple and comforting to-go lunch.