Hasashi's Onigiri

1 c Japanese style short grain rice, rinsed
1 can of tuna fish
1 tbsp mayo
2 tbsp roasted sesame seeds or furikake rice seasoning
salt and pepper to taste
strips of nori (seaweed)
bowl of water for wetting hands
shaker of salt (for folding)
Place rice and 1 ¼ c water in saucepan. Bring to boil. Turn down heat and let rice simmer covered for 15 to 20 minutes or until all the water has been absorbed and grains of rice are cooked through. Rice should be slightly sticky. Set aside. To make the filling, combine the can of tuna fish with the mayo and add salt and pepper to taste. (Add a squeeze of lemon juice for some extra fun.) Rice should still be warm, but easier to handle. Mix the roasted sesame seeds or furikake in with the rice. Make sure your hands are clean. Wet both hands in bowl of water. Sprinkle salt into the hand that will cup the rice. Scoop about half a cup of cooked rice into the palm of your hand. Press down so that it’s firm. Make an indentation in the centre of the rice. Drop about ½ tsp of the tuna fish filling into the indentation. "Fold" the rice around the filling by cupping your hand, using your other hand to help the rice encase the filling. Rice should completely surround the filling by this point. Apply some pressure to form the rice into a ball. Or, to make a triangle: cup your free hand so that the thumb and other fingers form the letter "A". This will be the mold for two sides of your triangle. Press your letter A hand on the rice ball so that the sides of the triangle start to form. At the same time, cup the hand the rice is sitting in, squeezing the rice ball into an elongated triangle (it’s more complicated to explain than to do. This site has a good series of photos to follow.) Then, wrap the completed onigiri in a strip of nori. Chill briefly in the fridge. Onigiri’s don’t keep for long because the rice hardens if they're chilled too long. But if you don’t eat them right away, wrap in plastic wrap and store in an air-tight container in the fridge. You can try to make onigiri with more traditional fillings such as pickled plum, salted cod roe or bonito flakes.