Onigiri (お握り)

Ingredients

• 2 cups short grain rice (washed till water runs clear & drained)
• 3 cups water
• 1/4 tsp salt (optional)
• 1 tuna can
• 1 tbsp oil
• 1 clove garlic (minced)
• 1 small onion (diced)
• 3 bird's eye chillies or 1 fresh red chilli (sliced)
• 1 tsp tomato paste
• 1 tsp lemon juice
• 1/4 tsp salt (to taste)
• 1/8 tsp ground black pepper (to taste)

Instructions

1. 1

   --- Steps Make Rice ---

2. 2

   Cook rice on stove top or rice cooker, add salt when fluffing.

3. 3

   Set aside to let it cool down until safe to form into desired shapes.

4. 4

   --- Steps Make Salmon Avocado ---

5. 5

   Pat salmon dry, sprinkle salt & half of black pepper.

6. 6

   Heat a pan on medium high, add oil & when really hot, add salmon (skin side down)

7. 7

   Cook for 2 mins (for skin to crispen), flip over, cook for 2 mins, flip it to the side, cook for 1 min & then cook the last exposed surface.

8. 8

   Set aside to cool, peel off skin & flake the flesh.

9. 9

   Add avocado, soy sauce & remaining black pepper.

10. 10

    Taste to adjust seasoning & set aside.

11. 11

    --- Steps Make Tuna Mayo ---

12. 12

    Drain Tuna, Combine With Rest Of The Ingredients In A Bowl, Mix Well, Taste To Adjust Seasoning & Set Aside.

13. 13

    --- Steps Make Spicy Tuna ---

14. 14

    Heat a pan on medium high, add oil & garlic.

15. 15

    Fry for 1 min then add onion & cook till translucent.

16. 16

    Add chillies, tuna (drained), tomato paste, lemon juice, salt & pepper.

17. 17

    Mix well, adjust seasoning, cook for another 5 mins & set aside to cool.