Got a can of tuna, some leftover rice, and a food container? Then you’re ready to whip up onigiri like a pro. Onigiri is a Japanese-style rice ball that’s formed into a triangle shape, then wrapped in a piece of seaweed. You can customize it as much as you want with a variety of fillings and extras. Complete your meal with a bowl of miso soup and a side of green salad for a well-rounded meal.
yields
2 pieces
total time
10 mins
equipment
–
ingredients
- 1 cup steamed rice, room temperature
- ¼ seaweed sheet
- 1 tsp sesame oil (optional)
- Sesame seeds (optional)
- Salt
spicy tuna-mayo salad:
- 1 can tuna, drained
- 1-2 Tbsp pickled jalapeños, chopped (Adjust to your spice level preference)
- 2 Tbsp mayonnaise
- 1 Tbsp sriracha sauce
- Salt and pepper
directions
spicy tuna-mayo salad
In a bowl, finely chop pickled jalapeños with shears. Drain the liquid from the tuna can and add to the bowl with the rest of the ingredients. Break up the tuna with a fork and mix to combine.
Adjust the salt amount depending on the type of canned tuna you use.
rice
If the rice is hot, cool it down to room temperature. Season the rice lightly with salt, sesame oil, and sesame seeds. Gently and quickly mix until the grains are evenly coated and seasoned.
If preferred, you can skip the seasoning step and use plain rice.
assembly
Take a handful of rice and form it into a thick disk. Then add the tuna salad in the center and shape it into a ball, completely enclosing the filling.
Place the rice ball into the corner of the food container and gently mold it into a triangle. Remove from the container and wrap the bottom with a strip of seaweed.
If you have questions or feedback, please leave your comment on the video on Youtube.
Breakfast For One 