ingredients

• 1 cup steamed rice, room temperature
• A pinch of salt
• 2-3 Tbsp filling
• Seaweed sheet

filling (for 4-5 onigiri):

• 1 can tuna, drained
• 3 Tbsp pickled cucumber, chopped
• 3 Tbsp mayonnaise
• 1 tsp wholegrain dijon mustard
• 1 tsp onion powder
• Salt and pepper

directions

step 1

Drain the tuna and finely chop the pickled cucumbers. Then add to the bowl with the rest of the ingredients. Break up the tuna into flakes and mix all ingredients until evenly combined.

step 2

Remove from the container and adjust the shape. Cut a rectangular piece from the seaweed and wrap it around the bottom of the onigiri. Make a small dent on top and garnish with a little bit of the filling to indicate what’s inside.

step 3

Remove from the container and adjust the shape. Cut a rectangular piece of seaweed and wrap it around the bottom of the onigiri. Make a small dent on top and garnish with a little bit of the filling to indicate what’s inside.

ingredients

• 1 cup steamed rice, room temperature
• A pinch of salt
• 2-3 Tbsp filling
• Seaweed sheet

filling (for 3-4 onigiri):

• ½ cup smoked salmon, chopped
• 1 Tbsp caper, drained
• 1 Tbsp soy sauce
• 1 Tbsp mirin (cooking rice wine)
• 2 tsp sugar

directions

step 1

In a microwave-safe bowl, stir together the sauce ingredients. Microwave for about 1-2 minutes until it reaches the consistency of a glaze (Careful not to overflow). Remove and let cool to room temperature.

Cut the smoked salmon into small pieces. Add the sauce and mix to combine.

step 2

Scoop the rice into a food container, sprinkle with salt, and spread in a thick layer. Add the filling in the center and fold the rice over to enclose the filling. Gently press it into the corner of the container and shape into a triangle.

step 3

Remove from the container and adjust the shape. Cut a rectangular piece from the seaweed and wrap it around the bottom of the onigiri. Make a small dent on top and garnish with a little bit of the filling to indicate what’s inside.

ingredients

• 1 cup steamed rice, room temperature
• A pinch of salt
• 2-3 Tbsp filling
• Seaweed sheet

filling (for 3-4 onigiri):

• 2 bacon strips, chopped
• ½ cup kimchi, chopped
• 1 Tbsp green onion, chopped
• ½ tsp sesame oil
• Sesame seeds

directions

step 1

In a microwave-safe bowl, add the kimchi and cut into small pieces with shears. Then cut the bacon into small pieces over the kimchi and spread evenly. Cover with a lid and microwave for 3-4 minutes, depending on the thickness of the bacon.

Remove from the microwave and mix with the green onion and seasonings while still hot.

step 2

Scoop the rice into a food container, sprinkle with salt, and spread in a thick layer. Add the filling in the center and fold the rice over to enclose the filling. Gently press it into the corner of the container and shape into a triangle.

step 3

Remove from the container and adjust the shape. Cut a rectangular piece from the seaweed and wrap it around the bottom of the onigiri. Make a small dent on top and garnish with a little bit of the filling to indicate what’s inside.