Spicy Tuna Onigiri

240 g sushi rice uncooked
½ or 2 sheets nori
½ tsp salt
½ tsp black sesame seeds (optional for garnish)
Spicy Tuna Filling:--
104 grams canned tuna, drained
1½ tbsp SIDS RASPBERRY HONEY MAYO
1 tsp sriracha sauce

Rinse the rice. Using the rice cooker or a pot, cook the rice. Scoop the rice into a large bowl and season with salt. Mix well. Cover and cool to room temperature. (Use leftover rice by reheating it in the microwave for 90 seconds covered)
Meanwhile, in a small bowl, mix together strained canned tuna, SIDS RASPBERRY HONEY MAYO and sriracha sauce. Set aside.
Lay out a large fresh sheet of cling film (about 40 x 40 cm) on a clean surface where the film will cling.
Moisten a rice paddle with water. Divide the cooked rice into four equal portions. Scoop one portion of the rice into the centre of the cling film. Spread out evenly into a circle, about 1 cm thick.
Divide the spicy tuna mayo mixture into four equal portions. Scoop a portion into the centre of the rice.
Lift the corners of the cling film and twist into a ball, pushing the filling into the centre of the rice ball.
Gently flatten the rice ball until it’s about 5 cm thick, then shape into a triangle using the L-shape of your thumb and pointer finger until you’re satisfied with the shape.
Remove the nori from its packaging. Fold the sheet into half vertically and cut or gently tear at the fold. Fold one of the halve sheets into half and fold again. Cut into 4 vertical strips. You can also use half a sheet of nori per rice ball. (it’s up to you)
Remove the triangle rice ball from the cling film and stick the rough side of the seaweed sheet on the base of the ball starting from the middle down. Garnish with black sesame seeds. (optional) Enjoy.