Ingredients:

  • 1 ½ cups (300g) short-grain sushi rice
  • 1 ¾ cups (414ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sugar
  • ½ teaspoon (2.5ml) salt
  • 1 can (5 oz / 140g) tuna in water, drained well
  • 3 tablespoons (45ml) Japanese mayonnaise (Kewpie is best, but regular mayo works)
  • 1 teaspoon (5ml) soy sauce
  • ½ teaspoon (2.5ml) black pepper
  • 6 sheets nori seaweed, cut into strips (about 1.5 inches wide)
  • Water, for dampening hands
  • Salt, for sprinkling on hands (optional)

Instructions:

  1. Rinse the sushi rice thoroughly until the water runs clear. Cook the rice according to your rice cooker instructions, or in a saucepan over medium heat, bringing to a boil then simmering covered until all the water is absorbed (about 15 minutes). Let it steam for 10 minutes.
  2. While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Mix until the sugar and salt are dissolved.
  3. Once the rice is cooked, gently transfer it to a large bowl. Pour the sushi vinegar mixture over the rice and mix carefully with a spatula, using a cutting motion to avoid mashing the rice. Let the rice cool slightly.
  4. In a separate bowl, combine the drained tuna, Japanese mayonnaise, soy sauce, and black pepper. Mix well.
  5. Dampen your hands with water (and sprinkle with a little salt if desired). Scoop about ½ cup of seasoned rice into your palm. Make a small indentation in the center of the rice.
  6. Place a generous spoonful of the tuna mayo filling into the indentation.
  7. Gently mold the rice around the filling, shaping it into a triangle or round shape. Use cling film if you want to ensure everything is neat.
  8. Wrap a strip of nori seaweed around the base of each onigiri.