Chef JA Cooks

1 Prepare the Fillings: Drain the canned tuna and mix it with mayonnaise and a pinch of salt in a small bowl. Shred the carrot, microwave it for 30 seconds to soften, and add a little salt. Wash the lettuce and tear it into bite-sized pieces.
3 Assemble the Onigirazu: Lay down a sheet of plastic wrap on a clean surface. Place a nori sheet on top, shiny side down. Spread some rice in the center, shaping it into a small square. Add the tuna mayo, lettuce, and carrots on top. Cover it with another layer of rice—just enough to hold everything together.
4 Fold the Nori: Fold the corners of the nori toward the center, wrapping up the fillings into a square shape. Use the plastic wrap to tightly wrap and gently press the onigirazu so it holds its shape.
10 Slice and Serve: Let it sit for a few minutes so the nori softens and sticks. Then, cut it in half (wet it slightly to prevent sticking) and enjoy!