1-First, prepare the rice: Transfer hot cooked short-grain rice (400g) to a bowl, season with salt to taste, cover, and set aside. If you’re using cold leftover rice, microwave it for 2-3 minutes first to make it warm and sticky. This step ensures the rice holds together well, which is crucial for shaping the onigiri.

2-Next, make the filling: Drain the canned tuna well using a fine sieve to remove excess liquid. Then, mix the drained tuna with Japanese mayonnaise (approximately 3-4 tablespoons or 45-60 ml) until it reaches a creamy consistency. This combination adds that signature savory flavor that makes the onigiri so irresistible.

3-Now, prepare the nori: Cut the nori sheets into strips or pieces as desired for example, cut 1 sheet into 4 strips. This step is quick and helps with wrapping later, keeping the seaweed crisp until you’re ready to assemble. Remember to open the nori packaging only when needed to avoid sogginess.

4-Time to shape the onigiri: With wet hands, take 100g (½ cup) of the seasoned rice and shape it into a ball. Flatten it into a ½-inch thick pancake and make a dent in the center. Place 2 tablespoons (30 ml) of the tuna mayo mixture into the dent, then fold the rice over the filling, pushing it into the center. Firmly pack it into a ball, flatten slightly to 1.5-inch thick, and shape it into a triangle using your thumb and index finger. Repeat to make four onigiri.

5-Finally, wrap and garnish: Wrap a nori strip around the base and sides of each triangle. Garnish with sesame seeds if desired and serve immediately. For added ease, keep your hands wet or use plastic wrap for shaping to prevent sticking and ensure the balls hold together. This recipe adapts well, so if you need vegan options, swap in plant-based alternatives during the filling step.