Rinse 2 cups of sushi rice under cold water until the water runs clear. Add the rice and 2 ½ cups of water to a rice cooker or pot. If using a pot, bring to a boil and then simmer on low, covered, for about 20 minutes or until water is fully absorbed.

While the rice is cooking, drain your can of tuna and flake it into a mixing bowl. Add 2 tablespoons of mayonnaise, 1 teaspoon of soy sauce, and a pinch of salt. Mix thoroughly until well combined.

Once the rice has finished cooking, let it cool slightly but remain warm. Moisten your hands to prevent sticking, and grab a handful of rice (approximately ¾ cup). Create a small indentation in the center and place a spoonful of the tuna mixture inside, then mold the rice around it into a ball or triangle shape.

Take a sheet of nori and wrap it around your rice ball once or twice, securing it in place.

Continue forming the remaining rice balls until all the rice and filling are used up.

Enjoy your Easy Japanese Tuna Rice Balls immediately or cool them to room temperature for later!