Hi again! Wanted to clarify first that this is very much an Americanized version simply for those who are using what they have around the house- and not in anyway authentic
Ingredients (marked with an * for technically uneeded)
-sushi rice (NEEDS TO BE SUSHI RICE! Will not stick otherwise! Can get huge bags for cheap at local Asian groceries)
-furikake*
-rice vinegar*
-one can of tuna
-mayo (I prefer kewpie)
-sriracha*
-plastic wrap
Recipe:
Mix one can of tuna, mayo, and sriracha into a bowl and set in the fridge to chill.
Cook three cups of sushi rice. Once your rice has cooked, fold in furikake and a dash of rice vinegar.
You want to work while your rice is hot but not so hot it burns your fingers!
Cut off a paper sized sheet of plastic wrap and flatten some of your prepared rice in the center. Spoon one spoonful of tuna mixture in the center and fold the rice into a pouch around it, sealing it with more rice and molding the wrap around it. You can shape it into a triangle once the wrap is sealed!
I find this makes about 10 onigiri- they’re great chilled in the fridge for an easy snack or lunch!
You can use tuna mayo (my favorite) or any leftover meats/ fish/ pickled goods you have as long as they can be chopped up small enough.
by Ghostypetz
5 Comments
Made this a meal by serving them with a shredded honey ginger carrot salad also from stuff I found around the house ^^, super good though!
No seaweed wrapper???
Fun fact to make it more budget friendly:
Go to the ethnic foods aisle and pick up a medium-grain white rice in the Hispanic foods section.
Cook per instructions. It will stick. And by the LB, much less expensive than sushi rice.
Sushi rice will always be the best to use for this application, but if you’re on a budget and want your dollar to stretch – medium grain rice will do and most often it is much cheaper to purchase at a Hispanic grocer or the Hispanic section in the ethnic foods aisle.
TL;DR- Medium-grain rice is cheaper and also sticks just as well.
Edited to add:
ANOTHER fun fact: you can freeze tuna-Mayo onigiri and Mealprep even more ahead of time. Or, OP – if you don’t get through all 10 and they’re nearing the end of their shelf life, pop them into the freezer.
If you want it for lunch the next day, take it out the night before and put it in the fridge, still in the Saran-wrap. Then when you’re ready to enjoy, pop into a microwave for about 15-20 seconds and you’re good to go. 🤙🏽
This is truly helpful, can’t wait to try it with tuna and tinned mackerel! Thank you
Works well for chopped edamame or baked tofu for a vegetarian version
I use Nishiki technically medium grain i buy cheap in bulk just a little extra water and let sit longer than usual it gets sticky
(For vegetarian trader joes makes a great cheap vegetarian furikakae)