After cooking the short grain rice, add about half teaspoon of salt to the rice and mix. Taste the rice and adjust if you want more seasoning. Remember that you will also be adding filling with the rice so you don’t want to over salt the rice.
In a small bowl, add the canned tuna, Kewpie Japanese mayo, and soy sauce and mix together. I add about 1 ½ tsp of tuna filling into my onigiri.
For onigiri with fillings inside: Using the onigiri molds, add about ¼ cup of rice to the onigiri mold, then add the filling you desire, and top off with ¼ cup of rice. Make sure to fill the rice all the way up to the edge of the mold. Take the top and press down to make the shape. Turn the mold over and press the release button to release the onigiri.
Eat the onigiri as soon as possible because they are meant to be eaten the same day as you make them.
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