Tuna Salad Onagiri [GF]

Over the last couple of months, I've been experimenting with a number of unorthodox maki and onagiri fillings, and I think this particular one is worthy of a post.  It's a bit unorthodox as onagiri go anyhow, seeing as it's actually stuffed with sushi rice (which really does make a difference in the taste), but for something an inch and a half in diameter, one of these makes a surprisingly satisfying meal in itself — or accompanited by a couple of carrot sticks, peanuts, and fresh fruit, which is how I've been consuming them.

Rice

• 2 cups medium- or short-grain brown rice
• 4 Tbsp. rice vinegar
• 3 Tbsp. sugar
• 2 tsp. salt

Filling

• 1 can (3 oz.) tuna fish, drained
• 2 cm. piece of lemon grass, minced.
• 1 tsp black pepper
• 1 tsp. salt (or to taste)
• Juice of ¼ of a lime
• ½ tsp. cayenne pepper
• 2 tsp. sweet paprika
• ¼ cup bean sprouts
• 1 tsp. dried dill weed
• 1 tsp dry basil
• ¼ tsp. dry oregano
• 3 - 4 Tbsp. mayonnaise (depending on consistency of mixture)
• 1 tsp. black mustard seed
• 2 small stalks celery with leaves, chopped

Wrappers

• 6 sheets sushi nori

Cook the rice in a medium-sized pot or in a rice cooker (using the appropriate amount of water, given the method).  While it's cooking, combine the ingredients for the filling in a bowl and stir them together, adjusting the amount of the mayonnaise and lime juice so that the mixture isn't too runny.  Once the rice is done, stir in the sugar, salt, and vinegar.  Spread each nori sheet on a flat surface and place a goodly helping of the rice (the recipe is intended to make six of these things, so adjudicate accordingly) and spoon a dollop of the filling on top of it.  Put an additional small bit of rice on top of this so as to cover it, then wet your fingers heartily in a bowl of water and fold the corners of the nori square up over the rice after wetting the seaweed enough so it softens and won't break.  Once the onagiri is fully formed, dab the bottom and sides with a wet paper towel to dry it.

At this point, you can simply set these things in the refrigerator and eat them whenever you feel the urge.  Reheating them to room temperature in a microwave before consuming them is recommended, if you're storing them for later.  If you're transporting them to work, to a picnic, etc., I also recommend wrapping each one tightly with cling wrap and tying the cling wrap up at the top with a twist tie (or taping it with Scotch tape).  This will prevent it from leaking.