Tuna Mayo Onigiri (No-Fuss)

Ingredients

• 1 1/2 cups Cooked Japanese short-grain rice
• 1/2 can Canned tuna (drained)
• 3 tbsp Mayonnaise
• 1 tsp Soy sauce
• 1 tsp Rice vinegar
• 1/2 tsp Sesame oil(optional)
• 2 sheets Nori sheets
• 1/8 tsp Salt(optional)

Instructions

1. 1

   Make the tuna mayo: in a bowl, mix drained tuna, mayonnaise, soy sauce, rice vinegar, and (if using) sesame oil. Taste and add a pinch of salt if needed.

2. 2

   Shape the onigiri: wet your hands with water (or lightly oil them), then take a small handful of warm cooked rice and flatten slightly. Add a spoonful of tuna mayo in the center, then cover with more rice and shape into balls.

3. 3

   Wrap and serve: cut or tear nori into strips and wrap around each rice ball. Serve immediately.