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Servings: 6
Ingredients
- 2 Rice cooker cups Japanese short grain rice
- pinch of salt
- 185 g Tin tuna in springwater
- 2 tablespoons Japanese mayonnaise
- 2 teaspoons Sriracha hot sauce
- 1 Spring onion finely sliced
- 1 teaspoon Toasted black sesame seeds
- 3 Sheets toasted seaweed sheets, cut in half
Instructions
- Place the rice into the pan, wash the rice three times until the water runs clear. Add water to the number 2 on the ‘white rice’ scale. Make sure the outside of the pan is dry and place back into the rice cooker, close the lid.
- Press the ‘White Rice’ button, then the Start key to begin cooking.
- When the rice has finished cooking, press the Off/Cancel button, open the lid sprinkle salt over the top. Use the Rice Scoop to fluff up the rice. Leave the lid open and fluff the rice occasionally whilst you prepare the filling.
- To make the spicy tuna filling, place the tuna, mayonnaise, hot sauce and spring onion into a small bowl and mix thoroughly to combine. Take 2 tablespoons of the mixture out and set aside.
- Once the rice is cool enough to handle, it’s time to start assembling the onigiri. You don’t want the rice to cool down too much or it will be difficult to mould into shape. Have a bowl of water handy to lightly moisten your hands, then scoop around half a cup of rice and gently press into a rectangle in one of your palms.
- Add a tablespoon of the spicy tuna filling into the middle and then close the rice over the filling. Using both hands shape into a ball and then into a triangular shape, rotating as you go. Wrap in a toasted seaweed sheet and set aside. Repeat with remaining rice, tuna mixture. Sprinkle onigiris with black sesame seeds and top with extra tuna mixture.
