Tuna Onigiri

🛒 Ingredients

• Cooked Japanese Short-Grain Rice 100 g · 130 kcal
• Canned Tuna in Water, drained 30 g · 35 kcal
• Japanese Mayonnaise 15 g · 100 kcal
• Soy Sauce 5 g · 3 kcal
• Nori Seaweed Sheet 1 g · 3 kcal

👨‍🍳 Instructions

1. In a bowl, flake the drained canned tuna, then mix it thoroughly with Japanese mayonnaise and soy sauce until well combined.
2. Wet your hands lightly with water to prevent sticking, then take about half of the cooked rice and gently form it into a loose ball.
3. Make a small indentation in the center of the rice ball and spoon in a portion of the tuna mixture.
4. Cover the filling with a bit more rice, then use gentle pressure and your palms to firmly shape the rice into a triangle or round onigiri.
5. Finally, wrap a strip of nori seaweed around the bottom or side of the onigiri, then serve immediately or pack for later.