Spicy Tuna / Kimchi Onigiri

Ingredients

• Japanese pickled plum ( umeboshi ),
• Bonito flakes moistened with soy sauce ( okaka ),
• Salted salmon ( shake ),
• Tuna mayo,
• Simmered seaweed ( kombu ),
• Salted cod roe ( mentaiko) .
• It is important to use short-grain rice here, so that it is sticky enough to shape the Onigiris. Nowadays, you can find it in your grocery store !
• For the Buldak sauce , you'd likely need to go to an Asian store to find it. But simply use your usual hot sauce instead !
• Also, if you want to buy : Onigiri molds, and Onigiri Packagings,
• Onigiri molds, and
• Onigiri Packagings,
• a first layer or cling film to wrap them,
• then, 1 (or 2!) kitchen towels to wrap them again, so that they'll be protected from the excess cold ! The rice becomes too dry with the direct cold effect.
• 1,5 cup short-grain rice
• 1,7 cup water
• 2 nori sheets
• 1 tablespoon Furikake (optional, adjust amount to your liking)
• Kimchi (if using)
• 1 can tuna preserved in oil (1 can = 140g)
• 2 tablespoons Kewpie mayo
• 1 teaspoon Buldak sauce (or any hot sauce)
• 2 scallions (chopped)