Ingredients:

  • 2 cups (360 g) Japanese Short-Grain Rice (Sushi Rice)
  • 2 ¼ cups (540 ml) Cold Water (for cooking rice)
  • 1 tsp (5 g) Fine Sea Salt (for seasoning rice)
  • 1 (5 oz / 142 g net weight) can Canned Tuna, thoroughly drained
  • ¼ cup (60 ml) Mayonnaise (Kewpie preferred)
  • 1 tsp (5 ml) Soy Sauce (or Tamari for gluten-free)
  • ½ tsp (2.5 ml) Toasted Sesame Oil (optional)
  • Pinch Freshly Ground Black Pepper
  • 3 large Nori Seaweed Sheets, cut into 6 rectangular strips
  • ½ cup (120 ml) Cold Water (for wetting hands)

Instructions:

  1. Rinse the Rice: Place the short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring gently, until the water runs completely clear. This removes excess starch.
  2. Cook (Stovetop Method): Combine the rinsed rice and cold water in a saucepan. Bring to a boil over high heat, uncovered.
  3. Simmer and Steam: Once boiling, reduce heat immediately to the lowest setting, cover tightly, and simmer for 13 minutes. Do not lift the lid during this process!
  4. Rest: Remove the pan from the heat and let it rest, still covered, for 10–12 minutes. This crucial resting period allows the steam to finish cooking.
  5. Cool: Transfer the hot rice to a non-metallic bowl and allow it to cool slightly (about 10 minutes) until it is warm and comfortable to handle.
  6. Drain the Tuna: Place the canned tuna in a sieve and press firmly with the back of a spoon to remove all excess liquid. The filling must be bone dry.
  7. Combine Filling: In a mixing bowl, combine the drained tuna, mayonnaise, soy sauce, sesame oil (if using), and pepper. Mix until uniform and creamy.
  8. Prepare Hand Water: Pour the cold water into a small, shallow bowl and stir in the 1 tsp of sea salt until dissolved. This salted water prevents the sticky rice from adhering to your hands.
  9. Portion the Rice: Dip your hands into the salted water, shaking off the excess. Take approximately ½ cup (100–120g) of the warm rice—enough to fit snugly in your palm.
  10. Create a Pocket: Gently flatten the rice into a disc in your palm, creating a small well (indentation) in the centre using your thumb.
  11. Fill and Seal: Place a generous tablespoon of the tuna filling into the well. Gather the edges of the rice over the filling to completely enclose it, ensuring no filling is exposed.
  12. Shape: Cup the rice ball in one palm. Using your other hand, gently press and rotate the rice to form a tight triangular shape (or a tight ball/cylinder). The rice should be dense enough to hold its shape but not overly compressed.
  13. Wrap: Take a prepared strip of nori seaweed and gently press it onto the bottom or side of the onigiri. The residual moisture from the rice will help the nori adhere.
  14. Serve: Serve immediately while the rice is still slightly warm, or store at room temperature for several hours for lunchboxes.