Japanese Tuna and Cucumber Onigirazu

In a small bowl, combine the drained tuna, Japanese mayonnaise, and soy sauce. Mix well until the tuna is evenly coated.

Lay one sheet of nori seaweed on a clean, flat surface. Place about 1 cup of cooked rice in the center of the nori, forming a square shape.

Spoon half of the tuna mixture onto the rice, spreading it evenly.

Arrange half of the thinly sliced cucumber over the tuna mixture.

Carefully fold the corners of the nori sheet towards the center, overlapping them to create a square package. Gently press to seal.

Repeat the process with the remaining nori, rice, tuna, and cucumber.

Using a sharp knife, carefully slice each onigirazu in half to reveal the layers. Serve immediately.