Tuna Onigiri

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Step 1

Place the rice in a bowl of clean water. Stir till water is cloudy, then drain rinse. Repeat using clean water till it no longer becomes cloudy, usually two to three times. Bring 1 and 1/4 cups of water, along with rice and kosher salt, to boil in a pot. Reduce the heat level to low. Cover. Simmer till the water has been absorbed, 20 minutes or so. Remove the pan from the heat. Set aside so it can finish up cooking, 10-12 more minutes. Remove the lid. Cool the rice till not hot to touch anymore, 15-20 minutes. Mix mayo, tuna, ground pepper, if using, in a bowl together till you have no remaining large chunks. Arrange strips of nori on a platter. Lay 10” sheet of cling wrap on clean work surface. Place 1/2 cup of cooked rice in the middle. Form an indentation in the center. Fill with 1 tsp. of tuna mixture. Top with 1/2 cup more rice. Gather cling wrap edges together over the rice mixture. Twist the rolls together and tighten. Shape into the pyramid. Remove cling wrap. Place pyramid on a strip of nori. Repeat with the remainder of the tuna and rice mixture. Serve.