Whether you’re looking for a quick snack or something to serve at a special dinner, this easy onigiri recipe will satisfy your hunger. Made with tuna, rice, and furikake or kewpie mayo, this simple, yet delicious dish is sure to please.
Prepare the rice
When making onigiri, you want to make sure that the rice is seasoned well. It can be done in a couple of ways. You can sprinkle some sesame seeds on top, or you can coat it with furikake.
For a quick and easy onigiri, you can use an onigiri mold. The mold is made of plastic wrap, and it compacts the rice so that it can be easily molded.
After preparing the rice for onigiri, you should let it cool before assembling. This will help the rice stick together better.
Once the rice has cooled, you can prepare the tuna filling. First, combine mayonnaise, tuna, and sriracha. Spread the filling in the middle of the bed of rice.
Next, use a spoon to press down the filling. A ramekin works best for this step, but you can also use a small bowl. Just remember to press down hard enough to keep the filling in the onigiri, but not too much so that the rice will fall apart.
For extra flavor, you can add toasted sesame seeds to the rice. If you have time, you can also season the outside of the onigiri. Use a bit of salt.
Once the filling is stuffed into the onigiri, you should wrap it up with nori seaweed. You can either fold the nori over the filling, or you can cut the nori in half and use half of the nori on each half. Both are very delicious.
In addition to the tuna and mayo, you can add some rice vinegar and scallions for an even spicier version of the tuna onigiri. You can also sprinkle the onigiri with some furikake, which is a Japanese sesame flavored salt.
The tuna mayo onigiri is the perfect side dish to accompany a meal. However, it is also a tasty snack, especially if you are craving something quick.
Unlike other fast foods, onigiri is a healthy alternative. They are a great way to get protein and fiber into your diet. Besides, you can serve them as soon as they are done.
As with any sushi dish, you should make sure that you have good quality rice.
Shape the rice balls
Japanese Onigiri recipes come in a variety of flavors. The classic sushi filling is tuna, but there are a lot of other fillings to choose from. Other popular choices include salmon, kombu seaweed, umeboshi, and bonito flakes.
If you want to try your hand at onigiri, you’ll need rice and a mold. You can use a rice paddle or plastic wrap to form your own. A mold can help you to shape your rice into the perfect triangle. It can also be helpful to have wet hands when you are rolling the balls.
For the ultimate onigiri experience, consider using a plastic wrap to seal the onigiri. This helps to keep moisture inside the onigiri, which is important for its freshness.
After you’ve cooked the rice, you’ll need to shape it into a rice ball. This can be a tricky task if you’re using warm rice. Try not to press down too hard on the rice. Use your thumbs or fingers to help to seal the ball.
When shaping the rice ball, you can make it into a triangle with the help of an onigiri mold. This is a great way to save time.
One of the most useful onigiri ingredients is salt. Not only is salt used to flavor the outside of the onigiri, it also acts as a preservative to keep the onigiri fresh. You can find mirin, the Japanese version of mayonnaise, at your local Asian market.
Aside from rice and salt, you’ll also need an onigiri mold. The best molds are the triangle type, but you can also get the basic rectangular one. Make sure you spray the onigiri mold with water and coat it with a little salt before using it.
There are many variations on the onigiri, and it can be fun to experiment. In fact, you can even add some vegetables to your onigiri to give it a little more nutritional value. However, the rice ball itself is probably the most interesting part of the onigiri.
If you’re looking for a new treat, consider making onigiri. These sushi rolls are great for a quick lunch, afternoon snack, or picnic.
Season with furikake or kewpie mayo
It’s easy to season tuna onigiri with furikake or kewpie mayo. Japanese rice balls are a tasty snack for a light meal. You can make onigiri with white rice, brown rice, or short grain sushi rice.
First, you’ll need to wash the sushi rice. This helps to separate the grains and prevents the rice from being too sticky. Then, you’ll need to cook the rice. If you use a rice cooker, it’s a good idea to drain the water before mixing the rice.
Once the rice is cooked, it should be cooled. Depending on how you want the onigiri to be seasoned, you may need to add a little vinegar to the rice. Often, a mixture of rice vinegar, sugar, and salt is used.
Once the rice is cooled, you can season it with sriracha, a chili sauce, or furikake. Adding some toasted sesame seeds to the rice will also help to spice it up.
Once you have the rice seasoned, you can either wrap it in furikake or form it into a ball. Wrapping it in furikake or forming it into a ball will help keep it from getting soggy.
Seasoning tuna onigiri with furikake is a great way to give your sushi a flavorful boost. Furikake is a seasoning that can be made from dried seaweed, egg, or sesame seeds. Traditionally, it’s sprinkled over the sushi rice. However, you can also add it to the onigiri as well.
Tuna onigiri can be topped with mayonnaise, spicy tuna, or furikake. You can also try adding umeboshi, a Japanese fish spread.
While you’re at it, you can also try filling the center of your onigiri with some tuna mayo. To do this, scoop one sixth of the rice into your cupped hand and press it into the onigiri mold.
Once you’ve formed your onigiri, you can serve it immediately or store it in the refrigerator for up to three days. When serving, it’s a good idea to cover the onigiri with a little furikake so that it doesn’t get soggy.
Onigiri can be eaten hot or cold. They’re perfect for a quick and light lunch.
Store in the refrigerator
Tuna onigiri is a Japanese dish made from rice, mayonnaise, and salt. It is a great snack or side dish. You can enjoy it warm or cold. However, it’s best to eat it right away. If you want to keep it fresh, store it in the fridge.
To make the onigiri, you first need to make sure the rice is ready. You can do this by cooking it and then letting it cool. This step helps to keep the rice from getting mushy.
Once the rice is ready, transfer it to a large mixing bowl. After it has cooled, you can prepare the filling. The tuna mayo mixture should be prepared before the rice.
To add a sprinkling of spice to the onigiri, try adding chili sauce to the tuna mixture. You can also add wasabi to the tuna mayo. Kewpie mayo is one of the most popular brands of Japanese mayo. Using this Japanese condiment gives the onigiri a rich umami flavor.
Next, add your tuna and scallion greens to the rice. You can use canned tuna, but if you choose to use canned tuna, you must press it to remove the excess liquid.
Once the tuna mixture is ready, you can wrap it in nori. Then, you can place it on top of the onigiri. When you’re done, you can shape the onigiri by hand or using an onigiri mold.
Finally, you can store the onigiri in the refrigerator or freezer. But keep in mind that refrigerating the onigiri can harden the rice. Also, it can ruin the texture of the onigiri.
For safety, you can season the outside of the onigiri with salt. Make sure that you never put raw fish or meat in your onigiri. That includes albacore tuna.
Once the onigiri is wrapped, you can either keep it in a plastic wrap or in a paper bag. You can even store it in your car. Just be careful not to store it for more than a day.
You can use a microwave to reheat the onigiri. You can do this in twenty-second increments.