Creo que este es el nuevo plato favorito de Katelyn. Un delicioso onigiri relleno de mayonesa de atún picante, uno con arroz al vapor y nori y el otro con arroz frito crujiente. Es bastante rápido y fácil de preparar.
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Category
Snack
Servings
2-3
Prep time
30 minutes
Cook time
20 minutes
I think this is Katelyn's new favourite dish. Delicious Onigiri filled with spicy tuna mayonnaise, one with steamed rice and nori and the other with crispy pan-fried rice. It's pretty quick and easy to put this one together.
Ingredients
- 1 cup sushi rice
- 1 can tuna in spring water, drained
- small bunch of chives finely sliced
- 0.5 teaspoon Tōgarashi (more if you like it spicy)
- 4 tbsp Japanese mayo
- 2 tbsp Tonkatsu sauce
- 1 sheet nori
- soy sauce for glazing the pan-fried ones
Directions
Cook the rice by rinsing it under cold water until it runs clear, then place the rinsed rice into a rice cooker with 1 cup of water and cook.
- Once cooked, let it cool to room temp (about 20 mins) before you make your onigiri.
- For the tuna mayo filling, simply mix the tuna, mayo, chives, Tonkatsu and Tōgarashi.
- To make your onigiri, season a bowl of water with salt, wet your hands and place about 1/4 cup of rice in your hand. Flatten it out and place a heaped tablespoon of the tuna mayo in the middle. Then place some more rice over the top and shape it into a triangle shape.
- If you are eating as is, place a piece of nori in the bottom and season on the top with some more Tōgarashi.
- To pan fry, place a small amount of oil in a pan and fry on both sides over medium-high heat, then glaze with soy sauce at the end.
- Enjoy!
Recipe video
Recipe notes
Worth noting there are so many variations of onigiri and you can eat it with just steamed rice and nori or pan fry. I prefer the pan-fried ones for the added crunch.
