Tuna Onigiri Rice Ball Recipes

TUNA ONIGIRI (RICE BALL) RECIPE

Steps:

• Put the tuna in a bowl and flake it into smaller pieces with a fork. Mix in mayo and season with salt and pepper. Add in some sriracha or Tabasco sauce if you want a bit of heat.
• Use the rice paddle to loosen up the rice and season it with a bit of salt (to your preference). Divide the rice up into 4 equal portions.
• Take a piece of plastic wrap that's large enough to wrap around one portion of rice and lay it on your palm. Curl your fingers so your palm forms a shallow cup shape and scoop a portion of rice on top of the plastic wrap. Spread the rice out so it covers most of your palm with an indent in the middle. Then add a spoonful or two of the tuna filling. Pull the edges of the plastic wrap up so the rice encloses the tuna filling and forms a rough circle.
• For a round rice ball: Rolling the rice ball between the palms of your hands to form a circular shape.
• For a triangular rice ball: Cup the rice ball between your hands and rotate the rice ball while pressing towards it with your fingers and the heel of your palm. Watch the video mentioned above which will give you a better idea on how to shape a rice ball into a triangle.
• Remove the plastic wrap and your first rice ball is ready! Repeat with the remaining portion of rice. If you like, wrap a piece of toasted nori (seaweed) around the onigiri.

ONIGIRI (RICE BALLS)

Steps:

• In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., In a small bowl, combine the tuna, soy sauce and wasabi. With wet hands, shape 1/2 cup rice into a patty. Place 1 tablespoon tuna mixture in the center. Shape rice around tuna to enclose filling, forming a triangle. Repeat with remaining ingredients. Serve immediately.

ONIGIRI - JAPANESE RICE BALLS

Steps:

• Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
• Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
• Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.