Onigiri makes for a convenient snacks or light meal, especially if you're on the run. Fill the rice balls with anything you fancy, then bring these for picnics, pack them for lunches or simply munch on them as an afternoon snack.
Keyword onigiri, rice
Author Jan Chan
3cupsfresh, cooked rice (hot or still warm to the touch)
1cantuna, drained (I use low sodium, solid tuna packed in water)
3tbspmayo (add more if you want a creamier consistency)
Sriracha or Tabasco sauce (optional)
sea salt & fresh ground pepper, to taste
toasted nori or seaweed (optional)
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.