Tuna Mayo Onigiri ♢ A Simple Trick to Make It Even More Delicious ♢

1. 1

   Evaporating moisture from the tuna

   Place 1 can of tuna with its oil into a frying pan and heat over medium-low. Carefully sauté while breaking it up with chopsticks. Cook until you hear a crackling sound, the moisture is completely evaporated, the color deepens, and a savory aroma rises.

   Do not drain the oilSauté slowly over medium-low heatLook for a savory aroma
2. 2

   Making the tuna mayo filling

   Transfer the dried-out tuna to a bowl. Add 1 tbsp of mayonnaise and 1/4 tsp of salt, and mix thoroughly and evenly with a spoon. The sautéed tuna absorbs the rich creaminess of the mayonnaise, resulting in a deep, savory flavor.

   Mix thoroughly with a spoonEnsure the mayonnaise coats the tuna fibers well
3. 3

   Seasoning the rice

   Prepare 300g of warm cooked rice in a bowl, add a pinch of salt, and gently fold to combine.

   Fold gentlyUse warm rice
4. 4

   Shaping the onigiri

   Spread about 100g of rice onto plastic wrap, place the special tuna mayo in the center, and cover it with a little more rice. Wrap it up and shape it into a triangle. Alternatively, you can wet your hands, apply salt, and shape it directly.

   Can be shaped with wrap or bare handsSandwich the filling with rice before shaping
5. 5

   Wrapping with nori

   Cut the nori diagonally in half with scissors to make triangles. You can either place the shaped onigiri on the edge of the nori and wrap it around, or spread the rice directly onto the nori, place the tuna mayo in the center, and fold the nori over.

   Cut diagonally in half with scissorsWrap using your preferred method
6. 6

   Finishing and storing

   Wrap the finished onigiri in plastic wrap. This softens the nori, giving it a chewy texture for a different eating experience.

   Wrap in plastic wrapThe nori will soften

Quick Pickles

1. 1

   Slicing the cucumber

   Thinly slice 1/2 cucumber into rounds and place them in a bowl.

   Slice thinly into rounds
2. 2

   Seasoning the pickles

   Add 2g of shio kombu to the bowl and massage it well with your hands. Add 1/2 tsp of toasted sesame seeds, mix thoroughly, and let it sit at room temperature for about 10 minutes to let the flavors meld.

   Massage thoroughly by handLet sit for 10 minutes to meld
3. 3

   Plating

   Line a plate with a bamboo leaf and arrange the finished onigiri beautifully. Serve the quick pickles in the remaining space.

   Plate with a bamboo leafArrange attractively