Ingredients
- 1 can (5 ounces) tuna drained
- 2 tablespoons mayonnaise
- 3/4 teaspoon soy sauce
- Kosher salt for seasoning your hands
- 3 cups cooked short-grain sushi rice
- Furikake for sprinkling (optional)
- 3 nori sheets cut into strips (optional)
Instructions
- In a small bowl, mix the drained tuna with mayonnaise and soy sauce until well combined.
- Wet your hands with water and sprinkle a pinch of kosher salt on them. Scoop about 1/2 cup of rice and gently form a small well in its center. Place 1 to 2 teaspoons of the tuna mayo filling into the well.
- Cover the filling with a bit more rice and gently press to form a triangular shape. Repeat until all the rice is used.
- Sprinkle some furikake if you like, then wrap a strip of nori seaweed around part of the onigiri, or serve the nori on the side. This enhances the flavor and texture.
- Enjoy your onigiri warm or at room temperature.
