Onigiri with Canned Tuna

Cooking method

1. Step 1:

   

   How do you make onigiri with canned tuna? Only short-grain rice works for onigiri, thanks to its stickiness — long-grain is too loose, but short-grain sushi rice is ideal. Rinse the rice well under running water, or in a bowl, changing the water several times until it runs clear; this washes off the excess starch. Drain it in a colander and let it sit for 30 minutes so it can absorb a little water.

2. Step 2:

   

   Pour cold water into a pot and add the rice right away. Cook uncovered over high heat until it boils. Don't salt it — onigiri rice is meant to be plain.

3. Step 3:

   

   As soon as the rice boils, cover it and turn the heat to the minimum. Cook for 15–20 minutes without stirring or lifting the lid. When the time is up, take the pot off the heat and let it rest, covered, for another 15 minutes.

4. Step 4:

   

   Uncover the pot and fold the rice gently with a cutting motion to let it cool a bit. Transferring it to a bowl helps it cool faster. Important: the rice should stay warm.

5. Step 5:

   

   Make the filling. Mix the canned tuna with the mayonnaise. You want a fine, even texture, so it's easiest to mash and mix the fish with a fork.

6. Step 6:

   

   Add some shredded nori to the filling. It's hard to give an exact amount since nori is so light, so just add it to taste — I used kitchen scissors to cut it into thin strips. Mix the filling well.

7. Step 7:

   

   Wet your hands and take about 2.5 oz (70 g) of rice. Spread it evenly across your palm, put a heaping teaspoon of filling in the center, then bring the edges up to the middle and form a ball, sealing the filling inside.

8. Step 8:

   

   Shape the rice ball into a flat triangle. It just takes a little practice — each onigiri will come out better than the last. And remember to keep your hands damp.

9. Step 9:

   

   With scissors, cut nori strips about 2 1/2 inches long and 3/4 inch wide (6 × 2 cm) and wrap one around each onigiri. Decorate with nori if you like and sprinkle with sesame seeds. Since only the filling is strongly flavored, serve the onigiri cold with soy sauce.