Tuna Onigiri
Onigiri is a Japanese stuffed rice ball wrapped with nori (dried seaweed), usually formed into a triangle shape. Some traditional fillings are tuna, salmon, or pickled plum, but you can always play around with fillings of your choice. For this recipe I’ll be using tuna, avocado, scallion, and kewpie mayo. I usually drizzle a little GF Bachan’s on to serve.
Tuna Onigiri:
short-medium grain white rice, 2 cups
salt
nori (dried seaweed sheets)
canned albacore tuna, 1 can
kewpie mayo (or regular), 1 Tbs
tamari, 2-3 tsp
scallion, 3-4 sprigs
avocado, 1
sesame seeds for garnish (optional)
Method:
Cook the rice based on the package cooking instructions. I usually use Nishiki brand medium grain rice, you can read here for tips on cooking rice. For this recipe I’ll be using 2 cups of uncooked rice, so a little bit over 2 1/2 cups of water plus a pinch of salt.
While rice is cooking, prepare the filling. Open and drain the can of tuna, add to a small bowl along with the mayo, tamari, and chopped scallions. Stir until combined, then fold in diced avocado.
Once rice is cooked and cooled slightly, form the onigiri. Grab a handful of rice and form a patty in your palm. Scoop a small amount of filling into the center and pat down a bit, try not to overfill. Seal with another handful of rice overtop, press together gently, then form into a triangle. I find it easier to form it into a ball first and then shape into a triangle. (keep a bowl of water around to dip your fingers in, it helps prevent the rice from sticking too much)
Continue shaping the onigiri, there may be a little filling leftover as you only need a small bit for each one. Once they’re all formed, garnish with some sesame seeds then wrap with a piece of nori. I usually cut a small square of nori to stick on the bottom but you can use a whole sheet to wrap the rice. The nori makes it easier as a hand held to keep the rice from sticking to your fingers.
Eat right away or wrap individually with plastic wrap and store in the fridge. I love dipping my onigiri in GF Bachan’s sauce or just some tamari and sriracha.
