Step 1

In a bowl, combine cooked short grain rice and salt. Mix together well and set aside to cool down.

Step 2

In another bowl, mix tuna, scallions, mayo, and sansho pepper. Mix until well combined.

Step 3

Next, assemble the onigiri. If using a mold, follow the instructions on the package.

Step 4

If you're shaping by hand, start by wetting your hands with water first so the rice doesn't stick. Grab about 1/4 cup rice and flatten it out on your palms. Place 1-2 tbsp of the tuna filling in the center. Top with some more rice and press it down so the rice on top sticks to the rice on the bottom. Using your palms, apply pressure on all sides and shape the onigiri into a triangle. This may take some practice and a few tries.

Step 5

When you're happy with the shape, wrap a sheet of nori on the underside of the onigiri. Dip or sprinkle the furikake on top and enjoy!

Step 6

*Onigiri's can be made in advance and can be eaten cold too! To serve the next day, wrap the onigiri in plastic wrap and place in the refrigerator. The plastic wrap will keep the moisture in and prevent the rice from drying out*