Cook 500g of Japanese rice in accordance with instructions with a little water. It should be sticky when cooked – season and mix in some black sesame seeds. Cool.
Heat a can of tuna with a teaspoon of soy sauce.
Take off the heat and mix in some mayonnaise.
When the rice has cooled, spread a handful of rice onto a sheet of cling film.
Put a little of the tuna mix into the centre and close the package and with your hands form into a triangle.
Remove the film and plate when you have made the right shape.
Then take some seaweed and cut into wide strips and wrap around the onigri. Not easy to explain in words – the photo gives you a better idea!
Bon appetit!
