Japanese Tuna-Mayo Onigiri Rice Balls (9 Pieces)

Rinse 450g short-grain rice several times until the rinse water is mostly clear, drain, and place in a rice cooker.

Add 600ml water, soak for 20–30 minutes, then cook on the regular white-rice program following your appliance's instructions.

While rice cooks, drain the 142g canned tuna well, mix evenly with 2 tbsp mayonnaise and 1/2 tbsp soy sauce, and keep the filling refrigerated.

Cut three nori sheets into thirds to make nine strips and ensure hands are clean.

Allow cooked rice to cool only until safe to handle, then divide roughly 990g cooked rice into nine portions of about 110g. Do not leave cooked rice standing at room temperature.

Moisten hands, distribute up to 1/2 tsp salt lightly among all nine shapes, put about 1 tbsp tuna mixture in the center of each rice portion, enclose and gently form triangles.

Wrap each of the nine onigiri with one nori strip; wrap just before eating for crisp nori.

Eat the assembled rice balls promptly. If storing, cool rice quickly within one hour in shallow sealed containers, refrigerate at 4°C or below and eat within 24 hours. Do not pack unrefrigerated for later.