Onigiri Rice Balls

Ingredients

• •2 cups sushi rice
• •2 1/2 cups water
• •1/4 cup rice vinegar
• •2 tbsp sugar
• •1 tsp salt
• •1 can (5 oz) tuna, drained (or 1/2 cup cooked salmon)
• •1 tbsp mayonnaise (optional)
• •Nori (seaweed sheets), cut into strips
• •Sesame seeds (optional, for garnish)

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions, or bring to a boil, then cover and simmer on low for about 20 minutes until water is absorbed.

3. 3

   Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold to combine. Let the rice cool slightly.

4. 4

   In another bowl, mix the drained tuna (or salmon) with mayonnaise if using, until well combined. Season with a little salt if necessary.

5. 5

   Wet your hands with water to prevent sticking. Take a handful of rice and flatten it in your palm. Place a spoonful of the tuna or salmon filling in the center.

6. 6

   Form the rice around the filling into a triangular or oval-shaped ball, pressing gently but firmly to hold its shape. Repeat with the remaining rice and filling.

7. 7

   Wrap the bottom of each rice ball with a strip of nori. Sprinkle sesame seeds on top if desired. Serve immediately or pack for lunch.