Start by cooking 2 cups of sushi rice according to the package instructions. Once cooked, allow the rice to cool slightly.

In a large mixing bowl, combine the warm sushi rice, 150 grams of canned tuna, 1 tablespoon of sesame oil, and 2 to 3 tablespoons of Japanese mayo. Gently mix the ingredients together.

Press the mixture down firmly in the bowl before dividing it into 8 triangular sections. Use a sharp knife to cut the mixture neatly.

With clean hands or food-safe gloves, take each triangular section and gently shape it into a ball.