Cook the rice

• Wash the rice well under cold water.
• Cook the rice until tender, then let it cool slightly so it is easy to handle.

Prepare the tuna mayo filling

• Drain the tuna and mix it with the mayonnaise in a bowl.
• Set aside; you can swap in other fillings such as karaage, chicken or shrimp tempura.

Shape the onigiri

• Lay a sheet of plastic wrap flat and spread the rice out a little.
• Sprinkle with salt, add the tuna mayo filling and a little furikake.
• Fold the wrap over the rice and press it into a triangle in your hand.

Wrap with nori

• Cut the nori sheet in half and place it rough side up.
• Set the rice triangle on it and fold the nori around it.
• Place a little rice on the inside edge so the nori sticks when you tuck the other side.