Onigiri Thon-Mayonnaise
Directions
- 1Start by gently rinsing your rice 3-4 times.
- 2Put the rinsed rice in a casserole and cover it with water, ensuring there is one phalanx of water extra compared to your rice level.
- 3Bring the rice to a very small boil for 15 minutes without opening the lid.
- 4After 15 minutes, leave the casserole for an additional 10 minutes without opening the lid.
- 5To make the Japanese mayonnaise, put 1 egg yolk, a little bit of rice, mustard, pepper, and salt in a bowl and mix.
- 6Gradually pour a thin trickle of oil while mixing to emulsify the mayonnaise.
- 7Add the tuna to the mayonnaise and mix.
- 8Add wasabi to the tuna-mayonnaise mixture and mix.
- 9Cut small dried Nori leaves into strips.
- 10Form your rice balls (pellets) either using an onigiri mold or by hand with love.
Ingredients
- 150 g rice
- 1 phalanx extra compared to rice level water
- 1 pinch salt
- 1 box canned tuna in natural water
- 1 tablespoon wasabi
- 1 egg yolk
- 1 little bit mustard
- pepper
- 1 teaspoon rice vinegar or cider vinegar
- 15 cl neutral oil
- dried Nori leaves
Equipment
casseroleonigiri mold (optional)
Tips
- Do not open the casserole lid during the 15 minutes of boiling and the subsequent 10 minutes of resting.
- If you don't like wasabi, you can omit it.
- You can use an onigiri mold or form the rice balls by hand with love.
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