Onigiri

🔥 Prep

• Rinse the 300g sushi rice under cold water until the water runs clear, then drain.
• Measure out 1 tsp of salt and set aside.
• Cut the 2 pcs nori sheets into 2‑cm wide strips using kitchen scissors.
• In a small bowl, combine the 50g tuna with 1 tbsp mayonnaise; mix until smooth and set aside.

🔥 Cook

• 1. Transfer the rinsed 300g sushi rice to a saucepan, add 360ml water, and bring to a boil over medium-high heat for 5 minutes.
• 2. Once boiling, reduce the heat to low, cover the pot, and simmer for 12 minutes until the water is fully absorbed.
• 3. Remove the pot from heat, keep it covered, and let the rice steam for 10 minutes.
• 4. Transfer the hot rice to a large bowl, gently fold in the 1 tsp salt while the rice is still warm.
• 5. With wet hands (water and a pinch of salt), take about 80g of rice, flatten it in your palm, place a teaspoon of the tuna‑mayonnaise filling in the center, then shape the rice into a triangle or ball, pressing firmly to seal.
• 6. Wrap a strip of nori around the base of each shaped onigiri to hold it together.
• 7. Repeat the shaping and wrapping process until all rice and filling are used.
• 8. Allow the onigiri to rest for 2 minutes at room temperature before serving to let the nori soften slightly.

🔥 Serve

• Serve the onigiri with a small dish of soy sauce for dipping.
• Accompany with pickled ginger (gari) and a side of miso soup.
• Enjoy with a cup of hot green tea for a traditional touch.