# What You Need:
→ Rice
01 - 2 cups Japanese short-grain rice
02 - 2.25 cups water
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon sugar
05 - 0.5 teaspoon salt
→ Spicy Tuna Filling
06 - 1 can (5 oz) tuna in water, drained
07 - 2 tablespoons mayonnaise, preferably Kewpie
08 - 1 teaspoon Sriracha or hot sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely chopped
→ Assembly
12 - 3 sheets nori (dried seaweed), cut in half
13 - Salt for shaping rice
14 - Toasted sesame seeds, optional
# How-To Steps:
01 - Rinse the rice under cold water until water runs clear. Combine rice and water in a pot or rice cooker. Cook according to package instructions. Allow to rest for 10 minutes after cooking.
02 - In a small bowl, dissolve rice vinegar, sugar, and salt together. Gently fold the mixture into the warm rice. Cool the seasoned rice to room temperature.
03 - Combine drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and chopped green onion in a bowl. Mix until well combined and adjust spice level to preference.
04 - Fill a bowl with water and place salt in a separate small bowl. Wet your hands and lightly sprinkle with salt. Take approximately 0.5 cup of seasoned rice.
05 - Flatten the rice gently in your palm. Place 1 to 2 teaspoons of spicy tuna filling in the center. Fold the rice around the filling and shape into a triangle, pressing gently but firmly to secure.
06 - Wrap a strip of nori around the bottom third of each onigiri. Sprinkle with toasted sesame seeds if desired.
07 - Serve immediately while rice is still warm, or wrap tightly in plastic wrap for storage and transport.
