Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 1/4 cups of water
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1 can of tuna, drained
- 1/4 cup of mayonnaise
- 1 tablespoon of soy sauce
- 1 tablespoon of chopped scallions
- 1 tablespoon of sesame seeds
- 4 sheets of nori seaweed
Special equipment needed:
- Rice cooker
- Mixing bowl
- Wooden spoon
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to the rice cooker.
2. Add the water to the rice cooker and cook the rice according to the manufacturer's instructions.
3. In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve.
4. When the rice is cooked, transfer it to a large mixing bowl and add the vinegar mixture. Mix well with a wooden spoon until the rice is evenly coated.
5. In another bowl, mix the tuna, mayonnaise, soy sauce, scallions, and sesame seeds until well combined.
6. Cut the nori sheets into quarters.
7. Wet your hands with water and take a small handful of rice. Form it into a triangle shape.
8. Make a small indentation in the center of the rice triangle and fill it with the tuna mixture.
9. Cover the filling with more rice and shape it into a ball.
10. Wrap the rice ball with a piece of nori, shiny side facing out.
11. Repeat the process with the remaining rice and filling.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow manufacturer's instructions
Serving size:
Makes 16 onigiri
Nutritional information:
Calories per serving: 160
Total fat: 4g
Saturated fat: 1g
Cholesterol: 10mg
Sodium: 220mg
Total carbohydrates: 26g
Dietary fiber: 1g
Total sugars: 2g
Protein: 5g
Substitutions for ingredients:
- Canned salmon or chicken can be used instead of tuna.
- Greek yogurt can be used instead of mayonnaise.
- Chopped cilantro or parsley can be used instead of scallions.
Variations:
- Add diced avocado to the tuna mixture for a creamy texture.
- Use cooked shrimp or crab instead of tuna.
- Add wasabi or sriracha to the tuna mixture for a spicy kick.
Tips and tricks:
- Wetting your hands with water will prevent the rice from sticking to your hands.
- Use a sharp knife to cut the nori sheets to prevent them from tearing.
- You can also use plastic wrap to shape the rice balls if you prefer.
Storage instructions:
Store the onigiri in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, wrap the onigiri in a damp paper towel and microwave for 30 seconds.
Presentation ideas:
Arrange the onigiri on a platter and garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds
Pairings:
Green tea or miso soup
Suggested side dishes:
Edamame, cucumber salad, or pickled vegetables
Troubleshooting advice:
- If the rice is too dry, add a little more water to the rice cooker before cooking.
- If the rice is too wet, let it sit for a few minutes before mixing in the vinegar mixture.
Food safety advice:
- Make sure to use cooked tuna and store the onigiri in the refrigerator to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Onigiri is a traditional Japanese snack that dates back to the 11th century. It was originally made with salted rice and used as a portable food for samurai warriors.
Flavor profiles:
The rice is seasoned with a sweet and tangy vinegar mixture, while the tuna filling is creamy and savory with a hint of sesame and scallions.
Serving suggestions:
Serve the onigiri as a snack or as part of a bento box lunch.
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Region: Japanese