This time I’m coming up with something different and new. Onigiri are Japanese rice cakes filled with various delicious fillings, topped with sesame seeds for a perfect snack that is so beautifully assembled.
However not traditional, this tuna and spring onions version, combined with traditional Japanese sticky rice was another level of flavor. Grab-and-go easy and healthy snack is my new favorite!
ONIGIRI WITH TUNA POTS
Preparing tuna filling is the easiest part of the recipe. I like to use ready-made tuna pots from John West. It’s very convenient and hassle-free. Once you open the tuna pot, you just need to crush tuna into small chunks and then add following:
- spring onions
- grated carrots
- sesame seeds
- black seeds
- cream cheese
- black pepper
- salt
mAKING SUSHI RICE
If you haven’t made sushi rice, don’t worry it’s not science rocket. I’m going to guide you through all steps, so you can master it on the first try.
YOU’LL NEED THE FOLLOWING INGREDIENTS:
- sushi rice
- vinegar
- pink salt (Himalayan)
- sesame oil
- brown sugar
- 2 cups of water
- sesame seeds
- black seeds
Start off with soaking sushi rice, I’m using traditional sushi sticky rice from Amoy. Soak rice for at least 20 minutes before cooking to break the starch. Then rinse the rice and transfer it into the pot with a 2:3 ratio cup of water to the rice. Season with salt and cover with lid. Let it simmer on medium heat for about 20-25 minutes until well done.
Once done, in a small bowl combine vinegar, brown sugar, sesame oil, sesame seeds and black seeds. Stir the rice and add the mixture to the rice. This rice tends to be extremely sticky.
ASSEMBLING TUNA ONIGIRI
For assembling you will need an Onigiri triangle mould or small dish bowl, and another bowl with water for wetting hands and some extra sesame oil for brushing mould.
Spoon rice into the dish bowl, flatten rice with a spoon around the sides of the bowl. In the center place tuna filling and cover it with rice again. Remove Onigiri from the dish and shape it with a hands dipped into the water. Shape Tuna Onigiri into a triangle or small ball.
TIP: Tuna Onigini is a great way how to use your leftover sushi rice!
fRYING TUNA ONIGIRI
And this is the last step to complete. Add some cooking oil to the pan. Do not add too much, as the rice will soak in oil, just to cover the surface of the pan. Fry Onigiri for about 5 minutes from each side until golden brown.
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Tuna Onigiri Rice Cakes
Onigiri are Japanese rice cakes filled with various delicious fillings, topped with sesame seeds for a perfect snack that is so beautifully assembled.
However not traditional, this tuna and spring onions version, combined with traditional Japanese sticky rice was another level of flavor. Grab-and-go easy and healthy snack is my new favorite!
Ingredients
Ingredients For Tuna Filling
Ingredients For Sushi Rice
Instructions
-
Filling
Open the tuna pot, crush tuna into small chunks and then add spring onions, carrots, cream cheese, black seeds, sesame seeds, salt and pepper. Mix everything well and set aside.
-
Rice Prep
To make sushi rice start off with soaking sushi rice. Soak rice for at least 20 minutes before cooking to break the starch. Then rinse the rice and transfer it into the pot with a 2:3 ratio cup of water to the rice. Season with salt and cover with lid. Let it simmer on medium heat for about 20-25 minutes until well done.
-
Rice Prep
Once done, in a small bowl combine vinegar, brown sugar, sesame oil, sesame seeds and black seeds. Stir the rice and add the mixture to the rice. This rice tends to be extremely sticky.
-
Assemble Onigiri
Spoon rice into the dish bowl, flatten rice with a spoon around the sides of the bowl. In the center place tuna filling and cover it with rice again. Remove Onigiri from the dish and shape it with a hands dipped into the water. Shape Tuna Onigiri into a triangle or small ball.
-
Frying Onigiri
And this is the last step to complete. Add some cooking oil to the pan. Do not add too much, as the rice will soak in oil, just to cover the surface of the pan. Fry Onigiri for about 5 minutes from each side until golden brown.
