Spicy tuna onigiri
Spicy tuna onigiri with sushi rice, Japanese mayo, sriracha and bonito flakes.
Ingredients
| 2 cup | 480 ml | cooked sushi rice |
| 20 ml | soy sauce (a splash) | |
| 10 ml | mirin | |
| 2 tbsp | 30 ml | white sesame seeds |
| a splash | sesame oil (a splash) | |
| 7 ml | Japanese mayonnaise | |
| 7 ml | sriracha | |
| a handful | bonito flakes | |
| 1 can | canned tuna in its own juice |
Instructions
Reconstructed classic method — quantities are standard proportions, not from the source.
- Season the warm cooked sushi rice with the soy sauce, mirin, sesame oil and white sesame seeds; fold gently to combine.
- In a separate bowl, drain the canned tuna and mix it with the Japanese mayonnaise and sriracha until creamy.
- Take a portion of the seasoned rice, make a well in the center, add a spoonful of the spicy tuna filling, then close and shape into an onigiri.
- Top with bonito flakes and serve.