Tuna Onigiri

Ingredients

• 1 1/2 cup Japanese short grain sushi rice (uncooked)
• 2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 4.5 oz can tuna, drained
• 2 tablespoon Kewpie mayonnaise
• 2 teaspoon sriracha (to taste)
• 1/2 teaspoon rice vinegar
• 1 green onion (chopped)
• 1/4 teaspoon salt
• 3 sheets toasted nori
• Furikake seasoning
• Toasted sesame seeds
• Togarashi seasoning ((optional for extra spice))

Instructions

1. 1

   --- Rice ---

2. 2

   Rinse and cook the rice. Place the rice in the bowl of your rice cooker and wash with water until the water runs clear. Then drain and add 2 cups of water and cook in the rice cooker.

3. 3

   Season the rice. In a small bowl, mix together the rice vinegar, sugar and salt until combined. Once the rice is cooked, transfer the rice to a large mixing bowl and add the rice vinegar mixture and mix until combined. Cover and let the rice cool.

4. 4

   --- Spicy Tuna ---

5. 5

   Mix the spicy tuna. In a large mixing bowl, add the tuna, kewpie mayonnaise, sriracha, rice vinegar, green onion, and salt. Mix until combined.

6. 6

   --- Assemble ---

7. 7

   Use onigiri mold. Using an onigiri mold, add the seasoned rice to the mold filling it about halfway and press your thumb or a measuring spoon into the rice to create a well. Then fill with about 1 tablespoon of the spicy tuna mixture and then cover with more rice. Firmly place the lid of the mold on top and then release it from the mold. Repeat until all the rice is used.

8. 8

   Add the nori. You have 2 options to add the nori. 1) Cut the nori into 4-inch x 1 1/2-inch wide strips and wrap one strip around the base of the onigiri. 2) Cut the nori sheet in half and place the rice triangle near the top of one edge and fold the edges to cover the top. Then wrap the long end over the rice.

9. 9

   Garnish. Garnish the top/edges of the rice with furikake seasoning, toasted sesame seeds, or togarashi seasoning for more spice. Enjoy!