Tuna Mayo Onigiri

Instructions

1. Cook the rice
   Rinse the rice several times until the water runs clear. Add the rinsed rice and 3 1/4 cups of water to a rice cooker or pot. If using a pot, bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed. Let the rice rest covered for 10 minutes after cooking.
2. Prepare the filling
   While the rice is cooking, drain the tuna thoroughly in a sieve, pressing to remove excess water. In a medium bowl, combine the tuna, mayonnaise, soy sauce, rice vinegar, chopped green onions, and sesame seeds. Mix well and set aside.
3. Prepare your workspace
   Fill a small bowl with water and add 2 teaspoons of salt. This will be used to moisten and salt your hands to prevent the rice from sticking. Cut the nori sheets into strips about 2 inches wide and 4 inches long. Have a plate ready for your finished onigiri.
4. Shape the onigiri
   Dip your hands in the salted water and take about 1/2 cup of warm rice in your palm. Make an indentation in the center and add 1-2 tablespoons of the tuna mayo mixture. Gently close the rice around the filling and shape into a triangle. Press firmly but not too hard to compact the rice. Repeat until all rice and filling are used.
5. Add the nori
   Wrap a strip of nori around the base of each onigiri, with the rough side against the rice. The nori serves as a convenient holder and adds flavor. Leave some of the rice exposed at the top.
6. Serve or store
   Serve immediately or wrap in plastic wrap for later consumption. If storing, keep at room temperature for up to 6 hours or refrigerate for up to 24 hours, though they're best eaten fresh. Bring to room temperature before eating if refrigerated.