Onigiri Recipe
The ultimate comfort food, Onigiri Recipe is a delicious rice ball filled with fresh ingredients and wrapped in nori. It's perfect for a quick snack or a delightful lunch, making it an easy weeknight dinner option you won't want to miss!
Equipment
- Mixing Bowl
Ingredients
- 1 can (5 ounces) Tuna drained
- 2 tablespoons Mayonnaise
- 3/4 teaspoon Soy Sauce
- pinch Kosher Salt for seasoning your hands
- 3 cups Short-Grain Sushi Rice cooked
- to taste Furikake for sprinkling (optional)
- 3 sheets Nori cut into strips (optional)
Instructions
- In a small bowl, mix the drained tuna with mayonnaise and soy sauce until well combined. The mixture should be creamy and evenly blended, with all ingredients nicely incorporated.
- Wet your hands with water to prevent the rice from sticking. Sprinkle a pinch of Kosher salt on your hands. This step is crucial to ensure that the rice balls hold together well and have a bit of seasoning.
- Scoop about 1/2 cup of cooked short-grain sushi rice and gently form a small well in its center. The rice should be warm but manageable. Press it down slightly for stability.
- Place 1 to 2 teaspoons of the tuna mayo filling into the well you created. Be careful not to overfill; you want to ensure the rice can properly encase the filling.
- Cover the filling with a bit more rice and gently press to form a triangular shape. You can use your fingers to mold the rice into a triangle, ensuring it holds its shape.
- Repeat the steps above until all the rice is used. You can make as many or as few Onigiri as you want, depending on your appetite!
- For an extra touch, sprinkle some furikake on top of your rice balls if you like. This will add a delightful crunch and flavor.
- Wrap a strip of nori seaweed around part of the Onigiri, or serve the nori on the side. This enhances the flavor and provides a nice texture contrast.
- Enjoy your Onigiri Recipe warm or at room temperature. They make a great snack or meal option, whether you're at home or on the go!
Notes
For storage, wrap leftovers tightly in plastic wrap and keep in the fridge. Best consumed within two days. You can freeze them for later by wrapping individually and placing in a freezer-safe bag. Enjoy warm or at room temperature.