Onigiri (Rice Balls) with Tuna Filling

Onigiri (Rice Balls) with Tuna Fillings Recipe Introduction Welcome to a delightful journey into the world of Japanese cuisine. Onigiri, or rice balls, are beloved across Japan and have a history that is both rich and ancient. These portable snacks are not only convenient but also incredibly versatile. Today, we will focus on a popular variation: Onigiri with tuna fillings. This combination brings together the savory depth of tuna with the subtle sweetness of seasoned rice, making it a favorite among both casual snackers and gourmet enthusiasts. Whether you are a novice or seasoned chef, making onigiri can be a rewarding experience that connects you with Japanese culinary tradition. Kitchen Equipment Required Rice Cooker or Heavy-Bottomed Pot Cupcake Pan or Onigiri Mold Bamboo Mat (Optional) Cutting Board Chef’s Knife Bowl for Mixing Plastic Wrap Measuring Cups and Spoons Cooking Time Total estimated time: 1 hour Recipe Ingredients 500g (2 1/2 cups) short-grain sushi rice 600ml (2 1/2 cups) water 1 tin (150g/5 oz) tuna in olive oil, drained 45g (3 tbsp) mayonnaise 5g (1 tsp) soy sauce Sea salt, to taste Sheets of nori (seaweed), cut into strips Roasted sesame seeds (optional), for garnish Instructions Step 1: Prepare the Rice Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Combine the rice and 600ml (2 1/2 cups) of water in a rice cooker or heavy-bottomed pot. Cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer, covering the pot, and cook for 15 minutes. Let it stand for another 10 minutes, covered, to ensure thorough steaming. Step 2: Prepare the Tuna Filling In a mixing bowl, combine the drained tuna with mayonnaise and soy sauce. Mix well until the ingredients are evenly distributed. Adjust the seasoning with a pinch of sea salt if needed, to balance the flavors to your preference. Step 3: Shape the Onigiri Once the rice has cooled enough to handle, wet your clean hands or line a cupcake pan with plastic wrap. Take about 80g (2/3 cup) of rice and shape it into a flat circle. Place a teaspoon of the tuna filling in the middle, then mold the rice around it, forming a ball or triangle. Secure the shape using a bamboo mat, if desired, to achieve a more traditional form. Repeat with the remaining rice and filling. Step 4: Assemble and Finish Wrap each onigiri with a strip of nori, leaving part of the rice exposed. Garnish with roasted sesame seeds if you prefer an added crunch and nutty flavor. The nori sheet helps to hold the onigiri together and provides a delightful texture contrast. Conclusion Onigiri with tuna filling offers a perfect blend of simplicity and flavor, making it a delightful treat that caters to diverse palates. These rice balls are not only a testament to minimalism in Japanese cuisine but also a celebration of flavor harmony. They are perfect for lunchboxes, snacks, or even as a unique serving at gatherings. As you delve into the art of onigiri making, feel encouraged to experiment with other fillings and shapes. Let this foundational recipe be your gateway to a versatile and fun culinary experience.

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