Onigiris de Atún con Mayonesa

Cook the rice.

Make the tuna mayo filling. Mix the drained canned tuna, Japanese kewpie mayo, and a small splash of soy sauce together in a small bowl.

Fill the onigiri mold halfway with warm rice, then add some tuna mayo mixture. Before you do, first moisten the onigiri mold with water and sprinkle salt inside. If you don't have a mold, use plastic wrap nestled in a rice bowl; see the recipe for my method.

Add more rice and press down. Cover the tuna mayo with additional rice and fill the mold to the top. Sprinkle more salt, cover with the lid, and press down firmly to compress the rice. Release the onigiri from the mold. Invert it over a plate and push the "button" on the mold's bottom to release the onigiri.

Wrap a nori sheet around it like a kimono. Leave the top corner of the onigiri unwrapped and add a dollop of tuna mayo to it. Serve immediately or pack into a bento or picnic box.