Tuna Mayo Onigiri

Ingredients

• 2 cups Short-grain Japanese rice (sushi rice)
• 2.5 cups Water
• 1 can (5oz) Canned tuna in water, drained
• 2 tablespoons Kewpie mayonnaise
• 1 teaspoon Soy sauce
• 0.5 teaspoon Toasted sesame oil(optional)
• 1 teaspoon Salt
• 2 sheets Nori seaweed sheets
• 1 tablespoon Furikake seasoning(optional)
• 1 teaspoon Black sesame seeds(optional)

Instructions

1. 1

   Rinse the rice in a bowl until the water runs clear, then cook in a rice cooker or pot with 2.5 cups of water.

2. 2

   While the rice is cooking, drain the tuna thoroughly and mix it in a small bowl with Kewpie mayo, soy sauce, and sesame oil.

3. 3

   Once the rice is cooked, let it steam for 10 minutes, then gently fluff and transfer to a large bowl to cool slightly (it should be warm but handleable).

4. 4

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

5. 5

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

6. 6

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

7. 7

   Cut the nori sheets into strips and wrap one strip around the base of each rice ball.

8. 8

   Sprinkle the tops with furikake or sesame seeds for extra flavor and serve immediately.