Cook and season the rice

• Rinse the sushi rice until the water runs clear, then cook it with the water.
• Warm the rice vinegar, sugar and salt and fold into the cooked rice.

Fry the kimchi

• Chop the kimchi and fry it in a pan until softened and fragrant.

Prepare the fillings

• Mix the drained tuna with mayonnaise.
• Finely dice the cucumber.
• Keep the fried kimchi and the tuna mixture as separate fillings.

Shape the onigiri

• Wet your hands and press a portion of rice into a flat oval.
• Add tuna, kimchi or cucumber in the center and close the rice around it.
• Shape into a triangle or ball and wrap with a strip of nori.