Directions
- 1Rinse the sushi rice thoroughly, at least 5 times, until the water is clear.
- 2Transfer the rice to a pot with the water and a drizzle of sunflower seed oil.
- 3Bring to medium heat and, when the first bubbles begin to appear, lower to minimum, cover with a lid, and cook for 15 minutes.
- 4Turn off the heat and let it rest covered for another 10 minutes, then gently fluff the rice with a spatula and add sesame seeds to taste.
- 5In a bowl, combine the well-drained tuna, mayonnaise, sriracha, and soy sauce, mixing until a creamy mixture is obtained.
- 6Moisten your hands with cold water and add a pinch of salt.
- 7Take a portion of rice and flatten it on your palm.
- 8Insert a generous teaspoon of tuna filling in the center.
- 9Cover with another portion of rice.
- 10Compact well, first forming a ball and then the classic triangle.
- 11To complete, add a strip of nori seaweed at the base or around, as desired.
Ingredients
- 2 bicchieri sushi rice
- 4 bicchieri water
- 1 cucchiaio sunflower seed oil
- sesame seeds
- salt
- 3 scatolette tuna, well drained
- 2 cucchiaio mayonnaise
- 2 cucchiaini sriracha
- 2 cucchiaini soy sauce
- nori seaweed
Equipment
potspatulabowl
Tips
- Rinse the rice at least 5 times until the water is clear.
- When cooking the rice, at the first bubbles, lower the flame to minimum, cover, and cook for 15 minutes.
- After cooking, let the rice rest covered for 10 minutes.
- Moisten your hands with cold water and add a pinch of salt when forming the onigiri.
- You can choose to add a small strip or fully wrap the onigiri with nori seaweed.
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