Method

Wash and cook rice until tender. Let it steam for 10 minutes, then cool to handling temperature.
About 30 min
Mix drained tuna with Japanese mayonnaise and a touch of soy sauce. Set aside umeboshi fillings.
About 3 min
Wet your hands, sprinkle with salt. Take 150g of rice, press a hollow in the center, add filling, close rice around it.
About 5 min
Shape rice into triangles by cupping in both hands and pressing firmly with your thumb. Rotate and press 3–4 times.
About 5 min
Wrap the bottom third with nori strip. Sprinkle sesame seeds or furikake on top. Serve at room temperature.
About 5 min

Nutrition per serving (estimate)

Contains: fish, soy, eggs