Cook the rice

• Rinse the rice under cold water until the water runs clear.
• Place the rinsed rice in a rice cooker with the water and cook.

Cool the rice

• Let the cooked rice cool to room temperature before shaping.

Make the tuna mayo filling

• Mix the tuna, mayo, chives, Tonkatsu sauce and Tōgarashi in a bowl.

Shape the onigiri

• Season a bowl of water with salt and wet your hands.
• Place rice in your hand, flatten it and add a heaped spoonful of tuna mayo in the middle.
• Cover with more rice and shape into a triangle.

Serve as is

• Place a piece of nori at the bottom and season the top with more Tōgarashi.

Pan fry (optional)

• Heat a small amount of oil in a pan and fry the onigiri on both sides over medium-high heat.
• Glaze with soy sauce at the end.