Tuna-Mayo Onigiri

Ingredients

• 1½ cups short-grain rice
• ½ cup canned tuna in water
• 2 Tbsp. mayonnaise
• 1 Tbsp. soy sauce
• Pepper, to taste
• Japanese ichimi spice, to taste (optional)

Steps

1. Cook your rice according to package directions and let it cool.
2. Drain the canned tuna, pressing down on the tuna to remove as much liquid as possible.
3. Promptly mix the tuna-mayo in a bowl. Once you've created a smooth mixture, add the soy sauce, and mix again until incorporated. Add pepper to taste and Japanese ichimi spice, if desired.
4. Lightly wet the palms of your hands. Spread two to three pinches of salt on your hands, then take a portion of rice in one palm and form a small well. Fill the hole with 1 tablespoon of the filling, and cover with a small portion of rice.
5. Create a rough ball with the filled onigiri, and then start shaping into a triangle little by little, by leaving one hand flat and forming a 90-degree angle with your other hand. Turn the onigiri oveer three times to properly shape all three sides. Try to imagine the roof of a house when shaping your onigiri.
6. Place the nori sheet so that you can hold the onigiri without your fingers touching the rice. There are several ways to do this: you can choose to cover the onigiri entirely, or just with a strip of nori, or even wrap it as if it were a kimono.