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Ingredients - 1 cup sushi rice - 1 can tuna in spring water, drained - small bunch of chives finely sliced - 0.5 teaspoon Tōgarashi (more if you like it spicy) - 4 tbsp Japanese mayo - 2 tbsp Tonkatsu sauce - 1 sheet nori - soy sauce for glazing the pan-fried ones Method Worth noting there are so many variations of onigiri and you can eat it with just steamed rice and nori or pan fry. I prefer the pan-fried ones for the added crunch. 1. Cook the rice by rinsing it under cold water until it runs clear, then place the rinsed rice into a rice cooker with 1 cup of water and cook. 2. Once cooked, let it cool to room temp (about 20 mins) before you make your onigiri. 3. For the tuna mayo filling, simply mix the tuna, mayo, chives, Tonkatsu and Tōgarashi. 4. To make your onigiri, season a bowl of water with salt, wet your hands and place about 1/4 cup of rice in your hand. Flatten it out and place a heaped tablespoon of the tuna mayo in the middle. Then place some more rice over the top and shape it into a triangle shape. 5. If you are eating as is, place a piece of nori in the bottom and season on the top with some more Tōgarashi. 6. To pan fry, place a small amount of oil in a pan and fry on both sides over medium-high heat, then glaze with soy sauce at the end. 7. Enjoy!
