Tuna Mayo Onigiri

• 300g Japanese short-grain rice
• 360ml water
• 145g tin tuna, drained
• 2 tbsp Japanese mayonnaise
• 1 tsp soy sauce
• Salt
• 2 sheets nori, each cut into 3 strips

Rinse and swirl the rice in a few changes of water until it runs nearly clear.

Soak the drained rice in the measured water in its pan.

Bring to the boil, cover tightly and cook on the lowest heat.

Leave covered, off the heat. Don't lift the lid.

Mix the tuna with the mayonnaise and soy.

Fluff the rice and let it cool until you can handle it comfortably.

Wet your hands and rub them with salt. Take a sixth of the rice, make a well in it, add a spoonful of filling and cover it. Press into a triangle with 3 or 4 firm presses, turning as you go.

Wrap a strip of nori around the base just before eating, so it stays crisp.