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Export 7 ingredients for grocery delivery
Step 1
Pour the rice wine vinegar onto the rice and stir to combine.
Step 2
Combine the tuna, kewpie mayonnaise, sriracha, and salt in a bowl and stir till combined.
Step 3
Wet your hands and then press 1/3 cup of rice into your palm or an onigiri mold. Press your thumb into the rice to create a well. Fill this with 1 tablespoon of the tuna mixture, then cover with 2 1/2 tablespoons of rice. Press the rice to combine and then mold into a triangular shape, or if using an onigiri mold, press the lid onto the rice and then release it from the mold.
Step 4
Repeat till all rice and tuna are used.
Step 5
Cut the nori into strips 3 inch long strips that are 1 inch wide. Wrap them around the base of the onigiri.
Step 6
Sprinkle the furikake onto a plate and dip the sides of the onigiri to coat them with a thin layer of furikake.
Step 7
Serve immediately or save in the refrigerator (wrapped in plastic wrap) for up to 3 days.
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