Classic Japanese Onigiri

Ingredients

• 2 cups Short-grain Japanese rice (sushi rice)
• 2.5 cups Water
• 2 sheets Nori (seaweed sheets)
• 1 teaspoon Salt
• 1 tablespoon Toasted sesame seeds(optional)
• 1 can Canned tuna
• 2 tablespoons Japanese mayonnaise (Kewpie)
• 0.5 teaspoon Soy sauce
• 2 pieces Umeboshi (pickled plums)(optional)
• 0.25 cup Salted salmon flakes(optional)

Instructions

1. 1

   Rinse the rice in a bowl under cold water until the water runs clear, then drain thoroughly.

2. 2

   Cook the rice with 2.5 cups of water in a rice cooker or heavy-bottomed pot until tender and sticky.

3. 3

   While the rice is hot, prepare the fillings by mixing the drained tuna with mayonnaise and soy sauce in a small bowl.

4. 4

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

5. 5

   Place a handful of warm rice in one hand, create a small indentation in the center, and add a teaspoon of your chosen filling.

6. 6

   Gently fold the rice over the filling and press with both hands to form a triangle, cylinder, or ball shape.

7. 7

   Cut the nori sheets into strips and wrap a strip around the base or the entirety of the rice ball.

8. 8

   Sprinkle with sesame seeds if desired and serve immediately or wrap in plastic for later.