Japanese Rice Balls (Onigiri)

Ingredients

· Japanese/sushi rice (freshly cooked)

· Dried seaweed (nori)

· Imitation crab sticks

· Canned tuna

· Sriracha

· Mayonnaise

· Furikake (rice seasoning)

· Masago (fish eggs - optional)

· Salt

Instructions

1. Imitation crab filling: Cut crab sticks into thirds or fourths. Mince/chop or break into small strands (with hands). In a medium bowl, add imitation crab meat, mayonnaise, and masago (optional). Mix until combined.

2. Spicy tuna filling: Drain canned tuna. In a bowl, add tuna, mayonnaise, and sriracha. Mix until combined.

3. Cut seaweed sheet into strips.

4. Wet both hands with water. Sprinkle and rub salt on the palm of both hands.

5. Scoop out rice. Create a small well in the center. Add filling. Add a small amount of rice on top of the filling.

6. With both hands, mold rice into desired shape (ball, square, triangle).

7. Wrap rice ball with seaweed.

8. Top rice balls with a small amount of filling (to indicate what filling is inside the rice ball) and sprinkle furikake (optional).