Onigiri With Tuna
Onigiri with tuna is a delectable Japanese rice ball filled with savory, perfectly seasoned tuna, all wrapped in crisp nori. This irresistible snack offers a tantalizing blend of flavors and textures, making it a perfect, satisfying treat for any time of the day.
ESTIMATED COST : $4.35 or $1.08 a serve
Ingredients
For the Rice
- 1 cup (200 grams, 7.05 ounces) uncooked sushi (short grain) rice
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar super fine sugar
- ½ teaspoon salt
For the Filling
- 335 grams (11.82 ounces) canned tuna, drained
- 80 grams (2.82 ounces) Japanese mayonnaise
- 2 teaspoons Sriracha sauce or to taste optional
- 2 teaspoons soy sauce
- ½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped, plus extra to garnish
- Salt to taste
Optional Toppings
- 3 nori sheets seaweed sheets cut into small rectangles
- Sesame seeds lightly toasted
- Japanese mayonnaise
- Light soy sauce
- Wasabi
Instructions
For the Rice
- Rinse your rice under water until the water runs clear. This could take about 2 to 3 rinses.. Completely drain the rice and then place in a saucepan.
- Add the water to the saucepan and bring the water to a boil over medium to high heat.
- Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes.
- Remove from heat and allow to rest for 15 minutes covered.
- Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the Filling
- In a mixing bowl, combine the drained canned tuna, Japanese mayonnaise, Sriracha sauce (if using), soy sauce, chopped green onions, and salt to taste. Set aside.
Putting It All Together
- Lightly wet your hands with water. Scoop 1 ½ tablespoons of rice and shape into a ball. Repeat until all the rice has been used up.
- Once you have shaped all the rice, take one rice ball and gently flatten. Add about 1 teaspoon (5 grams, 0.176 ounces) of tuna mixture in the centre of the flattened rice ball. Do not overfill. Cover the tuna in rice.
- Repeat step 2 until all the filling has been used up.
- Serve rice balls as is, or wrap each rice ball with a bit of cut nori sheet, and sprinkle with some lightly toasted sesame seeds.
Notes
OTHER METHODS OF SHAPING ONIGIRI:
- To shape onigiri using a mould, fill the mould halfway with rice, add the tuna filling, cover with more rice, press firmly with the lid, and gently release the shaped onigiri.
- For plastic wrap, place a handful of rice on the wrap, add the filling, gather and twist the wrap to form a tight ball, shape it into a triangle with your hands, and then unwrap.