Onigiri

Rinse the rice by running cool water over it, stirring and draining. Repeat the process until the water runs clear. Place the rice in a saucepan and add water in the proportion of 250 g rice to 275 ml water. Bring to a boil over high heat, then reduce heat to low and simmer for 13-15 minutes, covered.

Turn off the heat and wrap a large towel around the pan to retain heat. Leave the rice for half an hour. After this, remove the towel and let the rice cool at room temperature.

Place tuna in a sieve to drain excess liquid. You can use fish in oil or its own juice, preferably the latter option so that the filling is not too greasy.

Mix tuna with mayonnaise and sriracha sauce, mash everything with a fork. Add some kombu if desired. If the kombu is in sheets, chop it with a knife or scissors. Divide the filling into 8 equal parts.

Divide the rice into 8 equal parts and form them into balls. On cling film, roll the ball into a flat cake about 1 cm thick. Place the filling in the center. Lift the film from three sides and form a closed triangle. For convenience, you can form a triangle with your hands moistened with water so that the rice does not stick.

For open onigiri, cut a sheet of nori into 4 strips measuring approximately 5x8 cm. Place the wide side of the onigiri across the center of the nori strip. Lift the free ends of the strip and press it onto the rice, applying the nori with the rough side. Sprinkle with sesame seeds and serve.

For closed onigiri, use half a standard sheet of nori for each. With wet hands, form onigiri and place on a strip of nori, with the pointed end towards the middle of the short edge. Fold the corners of the strip in fig.

Flip the triangle over so that the open side of the rice is on top of the nori. Secure the loose corners by moistening them with water or using a couple of grains of cooked rice. If you want to leave the tip open, trim off the excess part of the strip with scissors.