Onigiri Thon-Mayonnaise

25 mins
Serves 1
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Directions

  1. 1Start by gently rinsing your rice 3-4 times.
  2. 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.
  3. 3Bring the rice to a very small boil for 15 minutes without opening the lid.
  4. 4After 15 minutes, leave the casserole for an additional 10 minutes without opening the lid.
  5. 5To make the Japanese mayonnaise, put 1 egg yolk, a little bit of rice, mustard, pepper, and salt in a bowl and mix.
  6. 6Gradually pour a thin trickle of oil while mixing to emulsify the mayonnaise.
  7. 7Add the tuna to the mayonnaise and mix.
  8. 8Add wasabi to the tuna-mayonnaise mixture and mix.
  9. 9Cut small dried Nori leaves into strips.
  10. 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.