Japanese Tuna Onigiri Food

GRILLED SPICY TUNA ONIGIRI

Steps:

• Cook rice with a rice cooker. You'll need sticky rice.
• When the rice is ready, add 1T of sesame oil and a pinch of salt to rice.
• Mince onion and jalapeno.
• Heat 1-2T canola oil in a frying pan.
• Stir fry the minced onion and jalapeno. When the onion turns clear, add tuna and the sauce. Mix them together and continue to stir fry for 1-2 minutes.
• Place half of the rice on your palm, press down to make it flat, just thick enough to hold the tuna. (like a burger patty).
• Place the spicy tuna in the middle of the rice.
• Cover it up with the rest of the rice.
• Shape the rice into triangle or circle. Put a rectangular piece of dried seaweed on the bottom of the rice.
• Heat 2T canola oil in a frying pan over medium heat. Place the rice and grill each side until they turn golden brown.

TUNA-MAYO ONIGIRI

Steps:

• Cook your rice according to package directions and let it cool.
• Drain the canned tuna, pressing down on the tuna to remove as much liquid as possible.
• Promptly mix the tuna-mayo in a bowl. Once you've created a smooth mixture, add the soy sauce, and mix again until incorporated. Add pepper to taste and Japanese ichimi spice, if desired.
• Lightly wet the palms of your hands. Spread two to three pinches of salt on your hands, then take a portion of rice in one palm and form a small well. Fill the hole with 1 tablespoon of the filling, and cover with a small portion of rice.
• Create a rough ball with the filled onigiri, and then start shaping into a triangle little by little, by leaving one hand flat and forming a 90-degree angle with your other hand. Turn the onigiri oveer three times to properly shape all three sides. Try to imagine the roof of a house when shaping your onigiri.
• Place the nori sheet so that you can hold the onigiri without your fingers touching the rice. There are several ways to do this: you can choose to cover the onigiri entirely, or just with a strip of nori, or even wrap it as if it were a kimono.