Japanese Onigiri
2 cups Rice
2 cups Water
Tuna Mayo Filling
1 Can Tuna, Drained
2 tsp Soy Sauce or Liquid Aminos
⅛ tsp Granulated Garlic
1 tsp Toasted Sesame Oil (or more)
4 tbsp Mayonnaise ( or more)
Pinch of Korean Red Pepper Flakes (Optional)
For Yaki Onigiri
Toasted Sesame Oil
Soy Sauce
For Assembly
Nori Sheets (Seaweed)
Sesame Seeds
1
Rinse the rice thoroughly and then place in a pot with the 2 cups of water.
2
Bring to a boil and then turn down the heat. Cook the rice until done about 12 - 15 mins.
3
Meanwhile mix the tuna mayo filling and prepare the other ingredients.
4
When the rice is cooked and cooled, shape the onigiri making sure not to make them too big or fill them too full.
5
Wrap them in seaweed and sprinkle on sesame seeds. Enjoy!
If Making Yaki Onigiri -
6
Leave off the seaweed after making and filling the rice balls and instead heat a pan over medium heat with a little sesame oil.
7
Mix together some sesame oil and soy sauce and brush on the onigiri as you grill them to give them a nice glaze and brown color. Enjoy!
Ingredients
2 cups Rice
2 cups Water
Tuna Mayo Filling
1 Can Tuna, Drained
2 tsp Soy Sauce or Liquid Aminos
⅛ tsp Granulated Garlic
1 tsp Toasted Sesame Oil (or more)
4 tbsp Mayonnaise ( or more)
Pinch of Korean Red Pepper Flakes (Optional)
For Yaki Onigiri
Toasted Sesame Oil
Soy Sauce
For Assembly
Nori Sheets (Seaweed)
Sesame Seeds