Ingredients

The following ingredients have 8 Servings
  • 2 cups sushi rice (cooked (Japanese short grain rice))
  • 1 tsp salt
  • 5 oz tuna fish (in water)
  • 1 tbsp mayonnaise ((we used Kewpie brand))
  • 1 tsp wasabi ((optional and adjust amount to heat desired))
  • 8 slices nori ((dried seaweed sheets) cut into 3-4 2 inch strips or 8 onigiri wraps with stickers)
  • Furikake (optional (black sesame seeds or Noritomago Furikake))
  • Bowl of water (to rinse hands)
  • Plastic wrap or onigiri molds

Instruction

  • To prepare the rice, rinse 2 cups sushi short grained rice with water until it runs clear. You can either use a rice cooker or stove top. If cooking your rice on the stove top, add your rinsed rice and 2 and ¼ cups water to a pan and place on the lid. Steam rice over low heat for about 12 minutes or until all the water is absorbed and rice is tender. Set rice aside and let it cool.
  • Add drained canned tuna, mayonnaise and wasabi to a bowl and mix well. Salt and white pepper to taste. Wasabi is completely optional. Adjust amounts up or down to desired heat level. Set aside.