Onigiri

Rinse the rice

Put sushi rice (300 g) in a bowl, cover with cold water and stir with your hand. Water will turn milky. Drain and repeat 3-4 times until water runs almost clear.

Cook the rice

Transfer drained sushi rice (300 g) to a pot, add water (360 ml). Cover and bring to a boil on high heat. Once boiling, reduce to lowest heat and cook covered for 12 minutes.

Cook the rice

12:00

Start

Rest covered

Take the pot off the heat. Leave the lid on. Let it sit for 10 minutes — rice finishes cooking and grains even out in moisture.

Rest covered

10:00

Start

Mix the dressing

In a small bowl mix rice vinegar (2 łyżka), sugar (1 łyżeczka) and salt (1 łyżeczka) until dissolved. Pour over the cooked rice and gently fold with a spoon by slicing through, not crushing the grains.

Make the filling

Drain canned tuna in brine, drained (160 g) and put in a bowl. Add mayonnaise (2 łyżka) and soy sauce (1 łyżeczka). Mash with a fork into a smooth paste.

Shape triangles

Wet your hands in cold water and sprinkle lightly with salt — rice won't stick. Take a handful of sushi rice (300 g) (about 80 g), make a dent in the middle, add a teaspoon of canned tuna in brine, drained (160 g) and close with rice on top. Press in your hands shaping a triangle: one hand flat underneath, the other bent in an L on top. Make 8 pieces.

Finish with nori and sesame

Cut nori sheets (2 szt) with scissors into strips about 3 cm wide. Wrap one strip around the bottom of each triangle. Sprinkle the top with sesame seeds (for sprinkling) (1 łyżka). Eat right away — nori is best when crispy.