Spicy Tuna Onigiri: A Flavorful Handheld Treat

 

Spicy Tuna Onigiri: A Flavorful Handheld Treat

Spicy tuna onigiri are a delicious and convenient Japanese food option. These rice balls are filled with a flavorful spicy tuna mixture and are perfect for a quick lunch, light dinner, or satisfying snack.

Ingredients:

• For the Sushi Rice: (Makes about 2 cups cooked rice)
  • 1 ½ cups Japanese short-grain rice (sushi rice)
  • 1 ¾ cups water
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
• For the Spicy Tuna Filling:
  • 5 ounces canned tuna in oil, drained (ideally albacore tuna)
  • 1 ½ tablespoons mayonnaise
  • 1 tablespoon Sriracha sauce (or to taste, depending on your spice preference)
  • ½ teaspoon rice vinegar
  • 1 scallion, finely chopped (optional)
  • Toasted black sesame seeds, for sprinkling (optional)
• Additional Items:
  • Bowl of water
  • Small bowl of white vinegar or sesame oil (optional)
  • Sheet of nori seaweed (optional), cut into squares or strips

Instructions:

1. Cook the Rice: Rinse the sushi rice in a fine-mesh strainer until the water runs clear. Drain the rice well. In a rice cooker or saucepan, combine the rinsed rice, water, rice vinegar, sugar, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes, or until the rice is cooked through and all the liquid is absorbed. Let the rice cool slightly before assembling the onigiri.

2. Prepare the Spicy Tuna Filling: In a medium bowl, combine the drained tuna, mayonnaise, sriracha sauce, rice vinegar (optional), and chopped scallion (if using). Mix well to combine and mash the tuna slightly. Adjust the amount of sriracha to your desired level of spiciness.

3. Moisten Your Hands: Prepare a bowl of water and a small bowl of white vinegar or sesame oil (optional) for moistening your hands while shaping the onigiri. This will prevent the rice from sticking to your hands.

4. Assemble the Onigiri: Wet your hands with the water or vinegar solution (optional). Take a portion of the cooled sushi rice (about 2-3 tablespoons) and gently form it into a triangular shape in your palm. Make a well in the center of the rice triangle.

5. Add the Spicy Tuna Filling: Fill the well in the rice triangle with about 1-2 tablespoons of the spicy tuna mixture.

6. Seal the Onigiri: Carefully fold the rice over the filling to enclose it completely. Gently shape the rice ball back into a triangular shape, pressing firmly to ensure the filling is secure.

7. Wrap with Nori (Optional): If using nori seaweed, place a strip or square of nori on a clean surface (shiny side down). Gently wrap the nori around the base of the onigiri, adhering it to the rice. Repeat with remaining rice, filling, and nori (if using).

8. Sprinkle with Sesame Seeds (Optional): For an extra touch, sprinkle the tops of the onigiri with toasted black sesame seeds.

Tips:

• You can adjust the amount of sriracha sauce in the filling to your desired level of spiciness.
• If you don't have sriracha sauce, you can use another hot sauce or chili paste.
• Other vegetables like finely chopped carrots or cucumbers can be added to the tuna filling for extra flavor and texture.
• If you don't have sushi rice, you can use regular white rice, but the texture of the onigiri may not be quite as sticky.
• Leftover onigiri can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture of the rice may become slightly firmer.

Enjoy your delicious and flavorful Spicy Tuna Onigiri! They are a perfect homemade lunchbox item, after-school snack, or light meal.

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