I absolutely love Japanese Onigiri. It's simple yet delicious. And such an easy snackable food. During my travels to Japan years back, one of my favorite things to do was grab them to go at convenient stores just to snack on between meals.
Recently, I've been gifted an incredible Korean Seafood box from K-Seafood USA who offers fresh, quality Korean Sea products shipped to the USA. It was filled with so many incredible goodies.
One of the items that stood out to me in particular was the Dongwon tuna which is a Korean canned tuna fish.
Once I saw it, I knew I needed to make onigiri. And when I say this dish is easy, I really mean it's easy! Only 4 ingredients!
What looks intimidating with this dish is the shaping of the rice ball but it's very simple and the use of plastic food wrap makes life all the easier. Easy storage, clean up and keeps rice from sticking to your hands. And which Dongwon Vegetable Tuna, you don't need to add anything else to your tuna salad besides kewpie mayo because there's chunks of veggies already mixed in with the tuna!
Hope you enjoy this recipe as much as I do!
6 Onigiri, Approx. 15 Mins
What You'll Need
2 Cups Sushi Rice, cooked and cooled to room temperature
1 Can of Dongwon Tuna, any flavor, drained (I used vegetable or you can substitute any canned tuna of your choice)
2 Tbsp Kewpie Mayo
1 Sheet of Seaweed
All You Need To Do
Make your Tuna Mayo Salad. In a medium bowl, mix your tuna and mayo together thoroughly.
Cut six large squares of plastic food wrap about the size of a sheet of paper (this does not need to be exact). The plastic food wrap helps keep the rice from sticking to your hands and makes it easier to shape the rice triangles.
Cut 6 strips of seaweed, approx 3"x1"
Divide your rice into 6 even scoops onto each piece of plastic wrap and flatten the rice down.
Place the plastic wrap in the palm of you hand and take a spoon to form a little cup in your with the rice to form a little pocket to hold your tuna.
Add about a tablespoon of tuna to the middle of the rice. Then fold the plastic wrap up and start pinching the rice around the tuna to form a ball within the plastic wrap.
Once the tuna is all enclosed in your rice ball, start forming your triangle by squeezing and compacting the sides to make the triangle shape.
Carefully unwrap the rice ball from the plastic wrap and wrap the bottom with a strip of seaweed. Repeat the same steps with the remaining ingredients.
Optional, add furikake for extra flavor and seasoning. My bunnies are decorated with extra seaweed and shapes of American Cheese. Serve with soy sauce and side of pickled radish.