Okinawa Miso Rice Ball Using Tuna Abura Miso Onigiri Recipes

OKINAWA MISO RICE BALL USING TUNA (ABURA MISO ONIGIRI)

Okinawa Miso Rice Ball Using Tuna (Abura Miso Onigiri) image

Abura miso is a type of seasoned miso which is common in the Okinawa region of Japan. Traditionally, abura miso is made from fat part of pork but for this recipe I've used canned tuna. Abura miso has many uses and since it is very tasty it would be enough to eat a small amount with a cup of rice for lunch or even dinner. In this recipe, you'll learn how to make rice ball (onigiri in Japanese) with abura miso filling.

Provided by Pearl Ishizaki

Categories Soy/Tofu

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons miso
4 tablespoons brown sugar
1 tablespoon awamori
60 g tuna (canned)
2 cups steamed japanese rice

Steps:

In a small bowl, combine the miso paste, sugar and awamori then mix well.
Drain the can of tuna if it still contains oil or water.
Heat a pan using medium heat then add the tuna. Lower the heat then add the miso paste mixture then continue stirring. Turn off the heat once the ingredients are well combined. Do not cook too much or else the miso will lose its taste or will have a different smell. Let it cool before using.
To make the rice ball, you will first need to wet your hands with water. It would be helpful if you prepare a bowl of water and a clean towel near you when making onigiri. The water will prevent the rice from sticking to your hands while the towel can be used to wipe your hands.
Once your hands are wet, spoon out about a handful of rice and put it at the top of the palm of your hands.
Put about a teaspoon of the abura miso in the middle then press the rice so the filling will be covered with rice in the middle. You can form a ball-like shape onigiri with the abura miso filling in the middle.
Use one palm of your hand to support the base of the onigiri. The other hand will help to shape the onigiri into a somewaht-triangular shape. Press firmly but not too much. Just enough so that the onigiri will hold its shape and will not break. Do not press too firmly as the rice might become hard when the rice ball cools down completely.
Cut out a rectangle from the nori sheet big enough so that it will reach the middle part of each side of the rice ball holding the base. Press the nori sheet onto the rice ball then wait for it to stick with the rice then you can serve.

Nutrition Facts : Calories 915.8, Fat 4.6, SaturatedFat 1.1, Cholesterol 11.4, Sodium 1251.6, Carbohydrate 190.5, Fiber 4.5, Sugar 28.8, Protein 23.8

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