Onigiri
japaneseJapanese rice balls, often triangular in shape, filled with a tuna-based mixture.
Main ingredients
Recipe
Ingredients
- 1 cup(s) sushi rice
- 1 can(s) tuna in water
- 4 sprig(s) chives
- 5 tsp shichimi togarashi
- 4 tbsp Japanese mayonnaise
- 2 tbsp tonkatsu sauce
- 1 sheet(s) nori
Instructions
Preparing the rice:
- 1Rinse the rice in cold water until the water runs clear, then drain.
- 2Cook the sushi rice according to the package instructions and let it cool at room temperature for 20 minutes.
Preparing the tuna filling:
- 3Drain the tuna and place it in a bowl.
- 4Add the finely chopped chives, shichimi togarashi, Japanese mayonnaise, and tonkatsu sauce to the tuna.
- 5Mix all the ingredients well to combine.
Preparing the onigiri:
- 6Moisten your hands with a little water to prevent the rice from sticking, and take about 1/4 of the rice.
- 7Place a spoonful of the tuna mixture in the center of the rice.
- 8Shape the rice into a ball or triangle, enclosing the filling inside.
- 9Cut the nori sheet into strips and place them at the base of each onigiri.
- 10Sprinkle with shichimi togarashi and serve.
About this dish
Onigiri, also known as omusubi, is a popular snack in Japan, made of sticky white rice shaped into triangles, balls, or cylinders, and often wrapped in a strip of nori, a dried seaweed. Inside, onigiri can be filled with various flavorful ingredients such as grilled salmon, tuna mixed with mayonnaise, umeboshi (pickled plums), or any other savory condiment. These fillings are enclosed within the rice, providing a flavorful center that contrasts nicely with the rice's mildness. Traditionally, onigiri is salted and often shaped by hand, giving each piece a personal touch. Convenient for eating on the go, onigiri is a frequent choice for picnics or quick meals, offering a satisfying blend of simplicity and flavor in a compact format.
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