Onigiri

40 mins
Serves 6
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Directions

  1. 1Rinse the sushi rice thoroughly, at least 5 times, until the water is clear.
  2. 2Transfer the rice to a pot with the water and a drizzle of sunflower seed oil.
  3. 3Bring to medium heat and, when the first bubbles begin to appear, lower to minimum, cover with a lid, and cook for 15 minutes.
  4. 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.
  5. 5In a bowl, combine the well-drained tuna, mayonnaise, sriracha, and soy sauce, mixing until a creamy mixture is obtained.
  6. 6Moisten your hands with cold water and add a pinch of salt.
  7. 7Take a portion of rice and flatten it on your palm.
  8. 8Insert a generous teaspoon of tuna filling in the center.
  9. 9Cover with another portion of rice.
  10. 10Compact well, first forming a ball and then the classic triangle.
  11. 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.