
Ingredients
- Seaweed
- Rice
- Tuna
- Mayo
Method
- Cook the rice in the rice cooker
- Mix 100g of tuna with two table spoons of mayo
- Grab a origiri mold. Place rice in first, filling a third of the mold. Place the tuna mayo in mold, around a third of the mold. Fill the last one third of the mold with rice again. Press firmly down on the onigiri with a spoon or presser that came with the mold.
- Flip the mold upside down, and the onigiri should come out. Wrap in seaweed. Ready to be served!
Product used in recipe
- OBENTO - OBENTO YAKI NORI FOR SUSHI