# 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
08 - 1 teaspoon Sriracha sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely chopped
→ Assembly
12 - 3 sheets nori, cut in half
13 - Salt for shaping
14 - 2 tablespoons 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 the warm rice. Allow rice to cool to room temperature.
03 - In a bowl, combine drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and chopped green onion. Mix until well combined. Taste and adjust spice level as desired.
04 - Prepare a bowl of water and a small bowl of salt for shaping. Wet your hands and sprinkle lightly with salt.
05 - Take approximately 1/2 cup of rice and flatten gently in your palm. Place 1 to 2 teaspoons of spicy tuna filling in the center. Fold rice around filling and shape into a triangle, pressing gently but firmly until it holds together.
06 - Wrap a strip of nori around the bottom of each onigiri. Sprinkle with toasted sesame seeds if desired.
07 - Serve immediately or wrap tightly in plastic wrap for later consumption.
