Onigiri (Japanese Rice Balls)

Method

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1. 1Rinse the rice in a bowl, swishing it with your hand, then pour off the cloudy water; repeat 4-5 times until the water runs almost clear. Put the rice in a pot with the measured water and let it soak for 30 minutes.
2. 2Cover and bring to a boil over high heat, then turn the heat to the lowest setting and cook for 12-13 minutes. Take it off the heat and let it steam, lid on, for 10 minutes; the water should be fully absorbed and the grains glossy and sticky.
3. 3Transfer the rice to a wide bowl and gently fluff it with a spatula without mashing the grains. Let it cool for about 10 minutes until warm enough to handle but not cold, as cold rice won't stick together.
4. 4Meanwhile, mash the tuna, mayonnaise and soy sauce together with a fork to make the filling.
5. 5Wet your hands with cold water and rub a pinch of salt over your palms. Take about half a cup of rice in one hand, make a hollow in the middle and add a heaped teaspoon of filling.
6. 6Cover the filling with rice, then cup your hands into a roof shape and press gently 3-4 times, turning the ball to form a triangle. It should hold firmly together without being packed rock-hard.
7. 7Repeat with the remaining rice, wetting and salting your hands each time. Wrap a strip of nori around the base just before eating and sprinkle with sesame seeds if you like.