Ingredients (Serves 4-5 Onigiri):
- 1 cup Uncooked Japanese Short-Grain White Rice
- 1 ¼ cup Water
- 2 tsp Furikake (Japanese seasoning)
- 1 tsp Rice Vinegar
- 1 sheet Nori Seaweed
- 1 can Wild Planet Food’s Tuna (or any canned tuna of choice), drained
- 1 tbsp Japanese Kewpie Mayonnaise
- 1 tsp Sriracha
- 1 tbsp Olive Oil
Instructions:
1. Preparing the Rice:
- Rinse the Rice: Add the uncooked rice to a large bowl with ¼ cup water. Gently agitate the rice in a circular motion with your fingers for about 10-15 seconds. Discard the cloudy water and repeat this process 2-3 more times until the water is almost clear.
- Soak the Rice: Transfer the rinsed rice into a pot with the 1 ¼ cups water and let it soak for 20-30 minutes.
2. Cooking the Rice:
- Cook the Rice: Cover the pot with a lid, leaving a small gap. Bring the water to a boil over medium heat.
- Once it starts boiling, reduce the heat to LOW and cook for 12-13 minutes. Check to see if the water is absorbed. If there's still water, let it cook for a bit longer.
- Steam the Rice: After cooking, remove the pot from heat and leave the lid on to let it steam for 10 minutes.
- Fluff the Rice: Uncover the pot and fluff the rice with a fork or rice paddle. Let the rice cool enough to handle (but it should still be warm).
3. Optional: Season the Rice:
- Stir in rice vinegar and furikake (Japanese seasoning mix) to the rice for extra flavor.
4. Making the Spicy Tuna Filling:
- In a small bowl, combine the drained tuna, Kewpie mayonnaise, Sriracha, and olive oil. Mix everything well.
- Taste and season with salt and black pepper. Add more furikake to taste if you prefer.
5. Assembling the Onigiri:
- Prepare Your Hands: Fill a bowl with cold water to help prevent the rice from sticking to your hands. Wet your hands and sprinkle a little salt between your palms.
- Shape the Rice: Scoop a small portion of slightly cooled rice into one palm and flatten it. Add a spoonful of the spicy tuna mixture in the center.
- Top the tuna with more rice and form a triangle shape by pressing it gently with your hands. The rice should be firm but light and airy inside.
- Tip: You can use plastic wrap to help mold the onigiri if shaping by hand is tricky.
6. Optional: Cooking the Onigiri:
- Heat olive oil in a skillet over medium-high heat. Lightly pan-fry the onigiri for about 2-3 minutes on each side until golden and crispy.
7. Wrapping the Onigiri:
- Toast the Nori: Toast the nori sheet over an open flame for about 30 seconds until crisp.
- Cut the toasted nori into small rectangles to fit the bottoms of your onigiri.
- Wrap each onigiri with a strip of nori to keep it together. You can also roll the edges in extra furikake for added flavor.
Serving:
- Serve your Spicy Tuna Onigiri with a light dipping sauce or enjoy them as-is for a satisfying snack or meal!
Tips:
- If you want to keep things simple, you can skip the pan-frying step, but it adds a nice texture.
- You can experiment with different fillings, such as pickled vegetables or seasoned salmon, if you're not a fan of tuna.
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