Onigiri (Tuna Mayo & Salmon Teriyaki)

Ingredients:

3 cups sushi rice

3-1/2 cup water

1/2 Miza

Nori sheet

Tuna Mayo

1 can tuna flake

3 tbsp Mayonnaise

1/2 tsp salt

1/4 tsp black pepper

Salmon Teriyaki

2 pack Salmon sashimi

1/4 cup Teriyaki sauce

3 tbsp sugar

Directions/Instructions:

1. Rinse sushi rice 3-4 times until it runs clear.  Strain for 1 min then pour the rice into the rice cooker and add the water 3-1/2 cup.  Let it cook.  Once the rice is cooked, transfer the rice to the prepared parchment tray.  Pour the miza over the cooked rice and 
2. Add drained canned tuna and the ingredient to a bowl and mix well.  Set aside.
3. Add all the ingredients in the Teriyaki sauce in a saucepan and reduce it on low heat.  As soon as the teriyaki sauce thickens, remove it from heat and let it cool.
4. To assemble Onigiri, lightly wet onigiri mold with water.  Fill the mold about 1/4 of the way with a cooked sushi rice mixture.  Then add 1 tbsp Tuna/Salmon filling on top of the rice.  Then top another layer of rice to the line.  Place the lid on top of the mold and press firmly but gently down.
5. Set onigiri in the middle of the nori sheet and pinch both sides to secure.