Onigiri
Japanese rice triangles filled with tuna mayo or pickled plum and wrapped in crisp nori, perfect for lunch boxes.
- 45 min20 prep · 25 cook
- MediumDifficulty
- 450 kcalper serving
Ingredients
- Japanese short-grain rice450 g
- tuna in olive oil (120 g)1 can
- Japanese mayonnaise2 tbsp
- Umeboshi (pickled plums)4
- Nori sheets4
- Toasted sesame seeds1 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the rice until the water runs clear and leave it to soak.
- 2
Cook the drained rice with 540 ml water, covered, over a low heat for 13 minutes, then rest 10 minutes off the heat.
- 3
Mix the drained tuna with the mayonnaise. Stone and chop the umeboshi.
- 4
Wet your hands and rub them with salt. Take a handful of warm rice, make a dent and add a little filling.
- 5
Cover with a little more rice and press into a firm triangle with cupped hands, turning it 3–4 times.
- 6
Sprinkle with sesame and wrap a strip of nori around each one just before eating.
Tips and questions
- Why does the rice fall apart?
- Use Japanese short-grain rice and shape it while warm. Long-grain rice isn’t sticky enough to hold.
- Can I keep them in the fridge?
- The fridge hardens the rice. Wrap them in cling film and eat within the day, or freeze and microwave to reheat.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
