Onigiri Rice Balls (Bonito Soy Sauce & Tuna Mayonnaise)

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1. 1Step 1: Put one-half of the rice (200g / 7.05 oz.) in a bowl and add the bonito soy sauce ingredients. Stir well so that the ingredients are mixed together.
2. 2Step 2: Put the tuna mayonnaise ingredients in a bowl and mix together.
3. 3Step 3: Since you’ll be placing rice directly into your hands, disinfect your hands by washing well with soap prior to rolling the rice balls. Cut the dried seaweed into strips. A good rule of thumb is to separate one sheet into four equally-sized strips.
4. 4Step 4: Pour water into a bowl. Wet your hands with the water, then put half of the bonito soy sauce rice into your hands, using your hands to gently roll the rice into a ball. Gently squeeze the rice ball in one hand, and with your other hand’s fingers bent, gently press on the surface to form one of the triangle’s corners. Roll it around in your hand with a different corner facing upward, and then squeeze gently. Once the shape begins to form, use your fingers to adjust the triangular shape. Use one cut strip of dried seaweed and press it on the lower half of the rice ball to wrap it. If the seaweed is too long, cut it to a suitable length. After squeezing, repeat this ball-forming process with the remaining half-portion of bonito soy sauce rice.
5. 5Step 5: Wet your hands with the bowl of water. Put a little salt on your fingertips and rub your palms together to spread salt on both hands. Put the remaining half of white rice into the palm of your hand and roll it gently. Use your fingers to form a small hole in the center of the rice ball, then insert one-half of the tuna mayonnaise. Make the hand holding the rice round, and roll the rice in it so as to wrap the rice ball closed. After that, adjust the shape into a triangular as you did for the bonito soy sauce Onigiri, and then wrap it with seaweed. After finished squeezing the rice ball, use the remaining half-portion of rice to make another rice ball.