Kimora is a ‘sticky rice’ perfect for making these handheld onigri.
Cook the Dainty Kimora Rice according to package instructions. When done, tip the rice onto a bowl and allow to cool to room temperature.
Drain the can of tuna and place into a small mixing bowl, along with the mayo, salt, pepper, and soy. Mix until combined.
Once the rice is cooled, add the tuna mixture, along with the sesame seeds, and fold gently to combine.
Lightly wet your hands with water. Take ¼ cup of the rice mixture and pressing firmly together so it forms a tight ball. Work the rice into a rounded triangle shape. Take 1 piece of the seasoned seaweed sheet and wrap around the base. Serve immedietly.
OPTIONAL: Mix in the 2 tbsp of Japanese Furikake rice seasoning into the rice, or sprinkle over the rice once formed.
Makes a great after-school or little people party idea!
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