Japanese rice balls with salmon and tuna (Onigiri)

1. Rinse the rice three times, soak for 30 minutes, bring to the boil covered with the water, simmer on low for 12 minutes, then rest covered for 10 minutes.

2. Salt the salmon and cook under the grill or in a frying pan for 3-4 minutes per side, then remove the skin and bones and flake.

3. Mix the drained tinned tuna with the mayonnaise and soy sauce.

4. Wet your hands and rub a pinch of salt between your palms; place an eighth of the warm rice in your palm, press a hollow into the middle and add a teaspoon of filling.

5. Close the rice around the filling and shape it into a triangle between your palms with 3-4 firm but not too hard presses; make 8 onigiri this way.

6. Cut the nori into 8 strips, wrap one around the base of each onigiri, sprinkle with sesame and serve at once or wrapped in cling film.

Tip: Onigiri are the king of the Japanese lunchbox – the rice should be warm when shaping, as cold rice won't stick together. If you like the nori crisp, wrap it on only just before eating.