Easy onigiri

Ingredients:

1 canned tuna 
1 cucumber, sliced
kewpie mayonnaise

nori (seaweed)

pickled ginger

1 cup sushi rice

1 cup water

1/8 cup seasoned rice vinegar

black pepper

soy sauce

wasabi

Directions:

I had a craving for wasabi and soy sauce (don't ask) so I came up with this quick and easy onigiri recipe. It turned out pretty tasty. Because this was fast to make, the seaweed didn't have time to get soggy.

Wash and rinse the rice several times until the water runs clear. Place equal amount of rice and water in the rice cooker. Let the rice sit in the water for half an hour before turning on the rice cooker. While the rice is cooking, open the can of tuna making sure to drain the liquid from it. Place in bowl and add lots of mayonnaise and mix thoroughly until the tuna reaches the consistency you like. Just make sure it isn't dry. I also like to season it with black pepper. Next slice the cucumber about 4-5mm thick.

Once the rice is cooked, scoop out into a bowl and add the seasoned rice vinegar. Mix with a spatula and let sit on the counter until it cools down to room temperature.

Open a package of the nori seawood snacks and just start assembling the onigiri. I start with rice then tuna then cucumber topped with pickled ginger. Keep in mind these are small portions due to the snack size nori so make lots. If you decide to substitute with the larger sheets you will need to cut them in half. I prefer the snack size for their convenience. Don't forget the soy sauce and wasabi for dipping. In theory you could just bring all the ingredients to the table and eat while assembling. This would ensure the nori remains crisp. Actually what am I thinking. I could have placed the ingredients into a single bowl and eaten it with a spoon.