Start by washing the sushi rice.

• Rinse and drain. Put it in a rice cooker or saucepan.
• Pour in the water (415g) and turn on.
• Meanwhile, mix sugar, mirin, vinegar and salt in a bowl.
• When the rice is cooked, unplug the rice cooker without the lid. Let it cool a little and then pour it into a container. Pour in the vinegar sauce gradually. Don’t put everything! Mix without crushing the grains of rice, you must be very careful.
• I put in about 3/4 of the sauce and save the rest for another time. But if you prefer more vinegar, then add more!
• This is furikake, a Japanese condiment for rice. You can find it in Japanese grocery stores, in more general Asian grocery stores and also online. There are a lot of different kinds.
• I season the rice with a good tablespoon. Mix carefully.
• Prepare the tuna. Flake the 140g of drained tuna with a fork.
• Here is the Japanese mayonnaise, but feel free to use another mayonnaise. The red pot is the sriracha sauce.
• Add the sauces and mix well.
• Here is the small onigiri mold. You can do without it and do it all by hand, but it’s still much more convenient with it! I bought the best one at Kioko in Paris, but you can find it online.
• Put a first layer of rice making a kind of cavity.
• With about 20g of tuna per onigiri.
• Replace with rice. There should be at least 6mm of rice on top of the tuna.
• Put on the small lid, press, then carefully remove from the pan.
• Heat a frying pan with a little oil (not too much because the rice may fall apart…) then grill the onigiri until they have an amber color.
• Brush both sides with clear soy sauce, then apply a sheet of seaweed cut to size.
• All that’s left to do is to enjoy it with soy sauce!