Ingredients (2 people)

· 3 cups freshly cooked Japanese rice

· 1 can tuna, drained

· 2 tbsp QP mayonnaise

· 2 tbsp Sriracha

· 1 tbsp finely chopped spring onion

· Nori seaweed 

· Furikake (rice seasoning)

Preparation

1. Make the filling: Mix tuna, mayonnaise, Sriracha and spring onion in a bowl

2. Shape the onigiri - If using an onigiri mold

· Wet the mold with water so the rice doesn't stick to it.

· Sprinkle salt into the mold to season the rice and help the onigiri hold together.

· Fill the mold halfway with warm rice. Make sure the rice reaches into the corners.

· Add a spoonful of filling.

· Fill the rest of the mold with more rice, all the way to the edges.

· Put the lid on and press gently but firmly.

3. Place a layer of toasted nori on the bottom of the onigiri.

4. Dip the sides of the onigiri in furikake.