Ingredients :

• 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

Preparation

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.

Astuces : They are usually filled with a very salty dried plum (umeboshi), but they may also containother ingredients such as tuna here.