Creamy Tuna Mayo Onigiri

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

Wet your hands lightly with water to prevent the rice from sticking. Sprinkle a pinch of salt onto your palms.

Take about 1/2 cup of warm cooked rice and gently press it into a flat, oval shape in one palm.

Place about 1 tablespoon of the tuna mayo filling in the center of the rice.

Cover the filling with another 1/2 cup of rice, gently pressing the edges together to seal the filling inside.

Carefully shape the rice into a triangle or oval, pressing firmly but gently to ensure it holds its shape.

Repeat with the remaining rice and filling to make 4 onigiri.

Wrap each onigiri with a strip of nori seaweed, pressing it gently to adhere.