Tuna Mayo Onigiri

Ingredients

• •3 cups short-grain white rice, freshly cooked and warm
• •170 g canned tuna in water, drained
• •2 tbsp Japanese mayonnaise (Kewpie)
• •1 tsp soy sauce
• •1 tsp salt
• •4 nori sheets, cut into wide strips
• •1 tsp sesame seeds (optional)

Directions

1. 1Mix drained tuna, Japanese mayonnaise, and soy sauce together in a bowl until combined.
2. 2Wet your hands with cold water and sprinkle lightly with salt to season the rice as you work.
3. 3Scoop about ½ cup of warm rice into one palm and press a small well in the center.
4. 4Place 1–2 tablespoons of tuna filling into the well, then fold the rice up and over the filling.
5. 5Shape the rice into a triangle by pressing firmly with both palms, rotating and pressing three sides until compact and holding together.
6. 6Wrap the bottom of each onigiri with a strip of nori, sesame-seed side in if using.
7. 7Serve immediately or wrap individually in plastic wrap for lunchboxes.

💡 Kewpie mayonnaise (sold at most Canadian grocery stores in the Asian section) has a richer, slightly tangier flavour than regular mayo — it makes a notable difference, but regular mayo works fine. Short-grain or sushi rice is essential; long-grain rice will not hold its shape.

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