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Servings: 6 onigiri
- 160 g tinned tuna (in brine) drained
- 1 tbsp Mayonnaise
- 1 tsp Wasabi
- 1 Nori sheet (make 8 strips by folding it in half, then a quarter, then one-eighth and then tear it with your hands or alternatively cut into 8 pieces using kitchen scissors or a sharp knife)
- 50 g Sesame seeds
For the Ongiri
- Cooked Japanese white rice (2 rice cooker-measured cups of uncooked rice, 320g)
- A bowl of cold water for dampening your hands to make the rice balls
- Salt preferably freshly ground sea salt
- Mix the tuna, mayonnaise and wasabi together in a bowl and set aside.
How to make Ongiri
- Leave the piping hot cooked rice aside for a minute or so to avoid burning your hands.
- Dip your hands into the bowl of water and sprinkle salt on the palms of your hands.
- Take a handful of rice and, using both hands, shape it into an oval shape. Then, using your thumb, make a hollow in the middle of the rice ball, deep enough to fit one tablespoon of the tuna mayo.
- Place the tuna mayo in the hollow. Gently fold the walls of the rice ball over the filling until it is completely covered.
- Using both hands shape the rice ball into a triangular or oval shape, pressing firmly on the rice so it’s secure and won’t fall apart.
- Take one of the strips of nori and wrap around the bottom of the rice ball. Sprinkle sesame seeds over the top.
- Continue to make the rice balls until all the rice is used.
To keep onigiri fresh wrap them individually in cling film or tinfoil.
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