- 2 cups of Japanese rice
- 2 cups ½ of water
- 160 g of tuna in brine (1box 1/2)
- 2 tablespoons of mayonnaise
- a sheet of nori seaweed
- ½ teaspoon of salt
Cook rice with water in a rice-cooker, transvase when cooked it in a bowl and let cool for 10 minutes at room temperature.
Drain tuna and crumble then put it in a bowl, add the mayonnaise and salt, mix well carefully.
Moisten your hands with some water, take rice and made a small hollow in the middle, put a teaspoon inside of tuna and closed the rice then give a triangular or round shape.
Cut rectangles of approximately 3×6 cm in the nori, moisten them with a little water and then paste them in the bottom or top of each onigiri.