Savory Japanese Onigiri Rice Balls with Seaweed

Ingredients

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

Method

1. 01
   Rinse the rice under cold water until the water runs clear to remove excess starch.
2. 02
   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. 03
   Let the rice rest, covered, for 10 minutes, then fluff with a fork and stir in the salt.
4. 04
   In a small bowl, mix the drained tuna with soy sauce, mayonnaise, and wasabi until well combined.
5. 05
   Wet your hands with water to prevent sticking and take a handful of rice. Flatten it slightly in your palm.
6. 06
   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. 07
   Wrap a strip of nori around each rice ball for easy handling and additional flavor.
8. 08
   Repeat with the remaining rice and filling. Serve immediately or wrap in plastic wrap and store in the refrigerator for up to a day.