Yaki Onigiri

• 1 cup Japanese short grain rice (Calrose rice)
• Pinch of salt
• 1/2 tbsp rice vinegar
• 1 tsp sugar
• 1 can tuna
• 1/4 cup japanese mayo
• 2 scallions (finely chopped)
• Tamari (or soy sauce)
• Black sesame seeds
• Toasted sesame seeds
• Nori

Sauce

• 1 lemon
• 1.5 tbsp rice vinegar
• 1 tsp sesame oil
• 3 tbsp tamari
• 1 scallion (chopped)
• 1 fresno pepper (sliced)
• 2 tsp shichimi togarashi

1. 1

   Wash the rice well and soak for 30 minutes. Cook in a rice cooker with 1.5 cups of water and a pinch of salt. Add rice vinegar and sugar. Let cool slightly.

2. 2

   Mix the mayo, tuna and scallions together. Form almost a paste with the tuna.

3. 3

   Over plastic wrap add some rice, a bit of tuna and top with more rice. Wrap it in the plastic and form a triangle with your hands, packing it tightly. This recipe yielded 6 Onigiri.

4. 4

   Add black and toasted sesame seeds to both sides of the Onigiri.

5. 5

   Preheat a pan with some avocado oil for 3 minutes. Then, add the Onigiri and brown for about 6-7 minutes on medium high on both sides or until golden. Brush with Tamari on both sides.

6. 6

   Cut the nori into strips and wrap the Onigiri in it and that is it!