FRIJE

Instructions

• 1.   Wash the rice, wet it, and rub it without crushing it. Cover it with water and stir. Discard the water until it becomes clear, then drain the rice.
• 2.   Put it in a saucepan with twice its volume of cold water. Cover and bring to a boil.
• 3.   As soon as the water boils, stir the rice off the heat, reduce to low, and let it cook covered for 15 minutes.
• 4.   Remove from heat and let it rest for 10 minutes so that the rice swells in its steam.
• 5.   Let it cool down, but not completely, so that the rice remains sticky.
• 6.   Meanwhile, cut the nori sheet into 6 wide strips and lightly grill them. Mix the tuna and mayonnaise evenly in a bowl.
• 7.   Wet your hands and generously cover your palms with salt.
• 8.   Take some rice in the palm of your hand, make a small hollow in the middle, and place a little of the tuna-mayonnaise mixture in a small ball.
• 9.   Cover with the same amount of rice.
• 10.   Press with the other hand to close it all in a triangular shape with slightly thick edges, as shown in the picture.
• 11.   Flatten the sides and then wrap it all in a strip of nori seaweed like a blanket (see picture). Repeat until all the ingredients are used.
• 12.   Place the onigiris in the refrigerator for 10 minutes, then enjoy. They can be stored for 1 or 2 days in an airtight container.