3 cups cooked short grain rice

1/2 sheet nori (or 2 full sheets for more coverage)

1/2 tsp salt

1/2 tsp black sesame seeds or toasted sesame seeds (optional)

Water, to moisten rice paddle

Spicy Tuna Filling:

5.29 oz canned tuna in oil or water, drained well

2 tbsp mayonnaise

1 tbsp sriracha sauce (or hot sauce)

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Transfer warm cooked rice to a large bowl, season with salt, and mix well. Cover to keep warm.
In a small bowl, mix drained tuna with mayonnaise and sriracha until smooth.
Spread out a piece of plastic wrap and moisten rice paddle with water.
Divide rice into 4 equal portions. Place about 3/4 cup rice in the center of the wrap and flatten into a circle about 1/2 inch thick.
Spoon one portion of tuna filling into the center.
Lift corners of the plastic wrap and press rice around the filling to form a ball. Flatten slightly, then shape into a triangle with your fingers.
Cut nori into strips and wrap one around the base of each rice ball.
Sprinkle with sesame seeds and serve immediately.

Swap sriracha for gochujang or chili paste for deeper spice.

Add chopped green onions to the filling for freshness.

Roll in sesame seeds for extra crunch.

Best eaten the same day—nori softens over time.

Keep hands or paddle moistened with water to prevent sticking while shaping.