Konbini-Style Soy Tuna Onigiri (Fast & Fab)

Method

1. Cook the riceRinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions. Allow the rice to cool slightly until warm but still soft and pliable.
2. Prepare the soy tuna fillingIn a small bowl, combine the drained tuna with Lee Kum Kee Soy Sauce. Mix until evenly seasoned and fragrant.
3. Shape the onigiriLay a sheet of cling wrap on a clean surface.Place about 2–3 tablespoons of warm rice in the centre and gently flatten it into a small round.
4. Add the fillingSpoon a portion of soy tuna into the centre. Cover with a small amount of rice to fully enclose the filling.
5. Form the triangleGather the cling wrap and gently press the rice into a classic triangular onigiri shape. Avoid pressing too tightly — it should hold together but remain soft. Repeat to make 4–5 pieces.
6. Wrap with noriRemove the cling wrap and wrap each onigiri with a strip of Obento Yaki Nori Seaweed Sushi Sheet just before serving to keep the seaweed crisp.
7. Story Description (Konbini-Inspired) 📸🍙Inspired by the neatly wrapped rice balls found in Japanese convenience stores, this Konbini-Style Soy Tuna Onigiri delivers comfort in every bite. Fluffy jasmine rice surrounds a savoury tuna filling enhanced with Lee Kum Kee Soy Sauce, creating a balanced umami flavour. Wrapped in crisp Obento Yaki Nori, it’s a simple yet satisfying handheld meal — fast, familiar, and full of warmth.