# What You'll Need:
→ Rice
01 - 2 cups Japanese short-grain rice
02 - 2 1/4 cups water
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon sugar
05 - 1/2 teaspoon salt
→ Spicy Tuna Filling
06 - 1 can (5 oz) tuna in water, drained
07 - 2 tablespoons mayonnaise, preferably Japanese Kewpie
08 - 1 teaspoon Sriracha or hot sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely chopped
→ Assembly
12 - 3 sheets nori (dried seaweed), cut in half
13 - Salt for shaping rice
14 - Toasted sesame seeds, optional
# How To Make It:
01 - Rinse rice under cold water until water runs clear. Combine rice and water in a pot or rice cooker. Cook according to package instructions. Let rest for 10 minutes after cooking.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice. Allow rice to cool to room temperature.
03 - In a bowl, combine drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and green onion. Mix until well combined. Taste and adjust spice level as needed.
04 - Prepare a bowl of water and small bowl of salt. Wet your hands and sprinkle lightly with salt. Take about 1/2 cup of rice and flatten gently in your palm. Place 1-2 teaspoons of spicy tuna filling in center. Fold rice around filling and shape into a triangle, pressing gently but firmly.
05 - Wrap a strip of nori around the bottom of each onigiri. Sprinkle with toasted sesame seeds if desired.
06 - Serve immediately or wrap tightly in plastic wrap for later consumption.
