Grilled Spicy Tuna Onigiri - cooking recipe

Ingredients

1 (5 ounce) can tuna
1/2 onion
1/2 jalapeno
1 sheet nori (dried seaweed)
For rice
4 1/2 ounces rice (uncooked Korean or Japanese rice)
1 tablespoon sesame oil
1 pinch salt
For the sauce
1 tablespoon korean red pepper paste
1/2 tablespoon sugar water
1/2 tablespoon water
1 tablespoon sake

Preparation

Cook rice with a rice cooker. You'll need sticky rice.
When the rice is ready, add 1T of sesame oil and a pinch of salt to rice.
Mince onion and jalapeno.
Heat 1-2T canola oil in a frying pan.
Stir fry the minced onion and jalapeno. When the onion turns clear, add tuna and the sauce. Mix them together and continue to stir fry for 1-2 minutes.
Place half of the rice on your palm, press down to make it flat, just thick enough to hold the tuna. (like a burger patty).
Place the spicy tuna in the middle of the rice.
Cover it up with the rest of the rice.
Shape the rice into triangle or circle. Put a rectangular piece of dried seaweed on the bottom of the rice.
Heat 2T canola oil in a frying pan over medium heat. Place the rice and grill each side until they turn golden brown.