Tuna Mayo Onigiri Rice Ball (シーチキンマヨおにぎり)

Step 1

First, cook your rice. Use short grain white rice, preferably Japanese sushi rice or something similar. You need the rice to be sticky so that it holds it shape. We recommend using a rice cooker or see how to cook Japanese rice on the stove here.

Step 2

For the filling, mix 1 small can (80g) of tuna with 1 tbsp mayonnaise and 1 tsp soy sauce in a small bowl.

Step 3

Set up your onigiri shaping station. You should have your cooked rice, a bowl of water and ice and a small bowl of salt. Nori is optional too.

Step 4

Wash your hands well and then submerge them into the bowl of icy cold water for about 15-20 seconds. This stops the rice sticking to your hands.

Step 5

Rub 1-2 pinches of salt over the palms your hands. This not only adds the flavour to the rice ball, but also acts as a preservative whilst it's in your lunchbox.

Step 6

Take a handful of warm cooked rice and start to press it quite flat.

Step 7

In the centre of the rice ball, make a dent and put a teaspoon of the filling into the dent.

Step 8

Now fold the rice over the filling and close the edges.

Step 9

If you press and turn, press and turn, press and turn, you should make a good firm triangle shape.

Step 10

Don't handle the rice for too long, quicker is better. Once you're happy with the shape, wrap it with nori.

Step 11

Put your hands back in the icy water and repeat. This recipe makes 5-6 rice balls (depending on size).

Step 12

Eat straight away or put in your lunch box with an ice pack. They're best eaten the same day.

Step 13

Enjoy!