Savory Japanese Onigiri Rice Balls with Seaweed

Ingredients

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 1 teaspoon salt
• 1/2 cup canned tuna drained
• 1 tablespoon soy sauce
• 1 tablespoon mayonnaise
• 1 teaspoon wasabi
• 4 sheets nori seaweed cut into strips

Instructions

1. 1 Rinse the rice under cold water until the water runs clear to remove excess starch.
2. 2 Combine the rinsed rice and 2 1/2 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring to a boil in a pot, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.
3. 3 Let the rice rest, covered, for 10 minutes, then fluff with a fork and stir in the salt.
4. 4 In a small bowl, mix the drained tuna with soy sauce, mayonnaise, and wasabi until well combined.
5. 5 Wet your hands with water to prevent sticking and take a handful of rice. Flatten it slightly in your palm.
6. 6 Place a small spoonful of the tuna mixture in the center of the rice and fold the rice around the filling to form a ball or triangle shape.
7. 7 Wrap a strip of nori around each rice ball for easy handling and additional flavor.
8. 8 Repeat with the remaining rice and filling. Serve immediately or wrap in plastic wrap and store in the refrigerator for up to a day.