Onigiri

Ingredients

• 2 cups Short-grain Japanese rice
• 2.5 cups Water
• 1 can Canned tuna, drained
• 2 tablespoons Japanese mayonnaise
• 1 teaspoon Soy sauce
• 2 sheets Nori seaweed sheets
• 1 teaspoon Salt

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear, then cook it using a rice cooker or stovetop method.

2. 2

   While rice is cooking, mix the drained tuna, mayonnaise, and soy sauce in a small bowl until well combined.

3. 3

   Let the cooked rice cool slightly until it is comfortable to handle but still warm.

4. 4

   Wet your hands with water and rub a pinch of salt over your palms to prevent sticking and season the rice.

5. 5

   Place a handful of rice in your palm, create a small indentation, and place a teaspoon of the tuna mixture in the center.

6. 6

   Gently fold the rice over the filling and press firmly with both hands to form a triangle or oval shape.

7. 7

   Cut the nori sheets into strips and wrap a strip around the bottom of each rice ball.

8. 8

   Repeat until all rice and filling are used.