Onigiri (Japanese Rice Balls)

Ingredients

• 2 cups cooked Japanese short-grain rice
• 1 can (5 oz), drained Canned tuna
• 2 tbsp Mayonnaise
• 1 fillet (about 4 oz), flaked Salted salmon(optional)
• 2 sheets, cut into strips Nori sheets
• 1/2 tsp Salt

Instructions

1. 1

   Wet your hands with water and sprinkle a little salt on your palms to keep the rice from sticking.

2. 2

   Mix the drained tuna with mayonnaise in a small bowl to make the tuna mayo filling.

3. 3

   Take a handful of warm cooked rice (about 1/2 cup) and flatten it slightly in your palm.

4. 4

   Place a spoonful of tuna mayo or flaked salted salmon in the center, then top with more rice.

5. 5

   Gently shape into a triangle or ball, pressing firmly but not crushing the rice.

6. 6

   Wrap a strip of nori around the base or bottom of each onigiri and serve immediately.