ONIGIRI RICE BALLS BY CHEF SHUAI WANG
Servings
6
onigiriIngredients
6 cups Cooked short grain rice, seasoned
1 can Solid white albacore tuna
1 teaspoon Pickled ginger, chopped
SOY MAYO1⁄4 cup Kewpie mayo
2 tablespoons Kikkoman Less Sodium Sauce
1 teaspoon Yuzu
1 teaspoon Honey
For garnish Nori Komi Furikake
For garnish Nori
For garnish Togarashi
Directions
- Drain canned tuna of all juices, mix with enough soy mayo to make it creamy (mix in half of the mayo first then add more if necessary. We like it with a healthy amount of mayo), add in chopped pickled ginger and sliced scallions set in fridge for 30 minutes covered to let flavors come together.
- Take about half a cup of rice and lay it on some wax paper, pushing it down so it’s flat, but not too spread out
- Place slightly more than one tablespoon of the tuna mixture in the middle of the rice, and lay another half cup of sushi rice on top. Wet your hands in water and form the rice into a ball, making sure to not squeeze too hard as the filling will come out. With the palm of your hand, form the rice ball into a triangle shape. Wrap a piece of nori around one side of the triangle rice ball, sprinkle the top with furikake and togarashi and enjoy!
