Tuna Mayo Onigiri

1. Rinse the Japanese short-grain rice in cold water 5 to 6 times until the water runs almost clear, then drain and soak in the Water for 30 minutes.

2. Bring the rice and soaking water to a boil in a covered pot over medium-high heat, then reduce to the lowest heat and cook for 12 minutes. Remove from the heat and steam, covered, for 10 minutes, then fluff gently and let cool until warm enough to handle.

3. Mix the drained Canned tuna in oil with the Japanese mayonnaise and Soy sauce until creamy and evenly combined.

4. Cut each Nori sheet into 2 strips lengthwise. Dissolve the Fine sea salt in a small bowl of water, then wet your hands with it so the rice does not stick and is lightly seasoned.

5. Divide the warm rice into 8 portions. Flatten one portion in your palm, make a small well, add a spoonful of the tuna mayo filling, then fold the rice over to enclose it. Press and rotate gently into a triangle, using firm but light pressure to keep the grains intact. Repeat with the remaining rice and filling.

6. Wrap the base of each onigiri with a Nori strip and sprinkle the tops with Toasted sesame seeds. Serve immediately, or wrap in plastic wrap to keep the nori crisp for later.