Tuna Mayo Rice Balls Recipe

Cook Japanese rice, salt, piece konbu kelp, and water in a rice cooker.

Meanwhile, mix together tuna chunks in oil, Japanese mayonnaise, rice wine vinegar, sesame oil, and Sriracha in a bowl until well combined; set aside.

Transfer cooked rice to a medium heatproof bowl and let cool until just warm. Divide rice into four portions. To assemble, place 1 rice portion on a piece of plastic wrap and shape into a disk. Place 1 to 2 teaspoons tuna mixture on the center, then shape into a fat triangle using the plastic wrap. Repeat with remaining ingredients. Wrap one side of each triangle with a piece of dried nori, using water to help the nori stick to the rice.