Onigirazu

Ingredients

• 2 cups cooked short-grain Japanese rice, lightly seasoned with a pinch of salt
• 4 sheets full-size nori
• 2 eggs, beaten (for tamagoyaki)
• 1 small can tuna, drained, mixed with 2 tablespoons mayonnaise and a dash of soy sauce
• 4 leaves lettuce or shiso
• Neutral oil for the pan
• Toasted sesame seeds, optional

Before you cook

• Drain the canned tuna and mix it with the mayonnaise and a dash of soy sauce.
• Wash and dry the lettuce or shiso leaves.
• Lay a sheet of plastic wrap on a cutting board.

Steps

1. Heat a small nonstick pan over medium-low heat and lightly oil it.
2. Pour in a thin layer of beaten egg, roll it up as it sets, then repeat to build a layered tamagoyaki omelette.
3. Slice the finished tamagoyaki into four flat strips.
4. Place a sheet of nori shiny-side down on the plastic wrap, rotated 45 degrees so it sits like a diamond.
5. Mound about 1/2 cup of rice in the center of the nori in a rough 4-inch square.
6. Layer the tuna mayo, a lettuce leaf, and two strips of tamagoyaki on top of the rice.
7. Top with another 1/2 cup of rice, pressing gently to enclose the fillings in an even square.
8. Fold each corner of the nori up and over the rice toward the center, like closing an envelope.
9. Wrap the whole square tightly in the plastic wrap and twist the ends to secure it.
10. Let it rest seam-side down for 5 minutes so the nori softens and seals shut.
11. Unwrap and slice in half through the center with a sharp, wet knife in one clean stroke.
12. Stand the two halves cut-side up to serve.