Ingredients
1½ cups Japanese short-grain rice (sushi rice)
15 fl oz (440 mL) cold water
Kosher salt
1 (4.5 oz) can Albacore tuna in extra virgin olive oil, drained
1½ tbsp mayonnaise
1 tsp sriracha hot sauce
½ tsp rice vinegar
1 scallion, green parts only, finely sliced
Toasted black sesame seeds (optional)
3 sheets toasted nori, cut in half crosswise
Instructions
- Rinse the sushi rice thoroughly in a sieve under cold water until water runs clear. Drain well.
- Cook rice in a rice cooker with 15 fl oz water or bring to a boil in a saucepan, then reduce to low, cover, and cook 16–18 minutes. Let stand, covered with a towel and lid, for 10 minutes after cooking.
- In a bowl, mix drained tuna, mayonnaise, sriracha, and rice vinegar. Stir in scallions.
- Prepare a bowl of room temp water and a bowl of kosher salt. Moisten hands with water and rub with salt.
- Take about ½ cup of rice and form into a thick oblong shape. Place 1 tbsp of tuna filling in the center and cover with rice, adding more if needed.
- Shape into a triangle using palms and fingers, rotating as needed. Avoid compressing too tightly.
- Sprinkle with sesame seeds (optional), wrap with a piece of nori, and top with extra tuna filling if desired.
- Serve immediately for best texture.
Notes
- Use plain rice vinegar, not seasoned.
- Kewpie mayo adds creaminess if preferred over regular mayo.
- Do not over-compress rice when shaping to maintain soft texture.
- Can prep rice and filling separately and assemble fresh before eating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Hand-Shaped
- Cuisine: Japanese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
