Tunamayo Onigiri Rice Balls ツナマヨおにぎり

Ingredients

• 2 cupps Cooked rice
• 1 Small can of tuna in brine or oil (* 3 oz/95g in Australia)
• 1 tbsp Japanese Mayonnaise (*1 )
• 1 Nori seaweed sheet

Instructions

1. 1

   --- Preparation ---

2. 2

   cook: Prepare the rice by rinsing it under cold water until the water runs clear. Then cook the rice according to the package instructions or by using a pot or rice cooker *2

3. 3

   drain and mix: Drain the brine or oil and empty the can of tuna into a small mixing bowl. Add the Japanese mayonnaise to it and combine well. Set it aside

4. 4

   Cut the nori seaweed sheet in half and toast them slightly.

5. 5

   --- Shaping Onigiri (by Hand with plastic wrap) *3 ---

6. 6

   Place some plastic wrap over a rice bowl.

7. 7

   Add 1/2 cup of cooked rice on the plastic wrap.

8. 8

   fill: Make a small well in the centre of the rice and fill with a spoonful of the tuna mayo mixture.

9. 9

   Top with another 1/2 cup of cooked rice.

10. 10

    Lift up the plastic wrap and wrap around the rice ball to shape.

11. 11

    Shape the onigiri into a triangle (or ball) by gently squeezing the rice in the palm of your hands.

12. 12

    Wrap with nori: If desired, wrap the onigiri with a sheet of nori seaweed. The nori will provide a convenient handle for eating and add a bit of flavor.

13. 13

    Repeat: Repeat the shaping and wrapping process until you have made the desired number of tunamayo onigiri.