Tuna onigiri

Rinse the rice until the water runs clear, add 400 ml of water and bring to the boil. Cover, cook over the lowest heat for 12 minutes, then let it stand covered for another 10 minutes.

Drain the tuna, flake it with a fork and mix with the mayonnaise.

Transfer the rice to a bowl and let it cool until you can handle it comfortably.

Wet your hands and rub them with a pinch of salt. Take a handful of rice, make a well in the middle, add a spoonful of filling and cover with more rice. Press firmly into a triangle between your palms. Repeat to make 8.

Salty wet hands stop the rice sticking and help the onigiri stay fresh longer.

Cut the nori into strips and wrap one around the base of each triangle. Done!

If packing onigiri to go, wrap the nori just before eating so it stays crisp. With a mayo filling, don't keep them out of the fridge for more than 2 hours.