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Recipe by @brightmomentco
These High Protein Spicy Tuna Onigiri made with Wild Planet Albacore Tuna are a fun way to do weekday lunches, or a quick snack to pack for the road! Made with sustainably caught tuna and spicy mayo, then cooked until golden brown, these onigiri are crispy and delicious.
Recipe by @brightmomentco
These High Protein Spicy Tuna Onigiri made with Wild Planet Albacore Tuna are a fun way to do weekday lunches, or a quick snack to pack for the road! Made with sustainably caught tuna and spicy mayo, then cooked until golden brown, these onigiri are crispy and delicious.
1 cup uncooked Japanese Short-Grain White Rice
1 ¼ cup Water
2 tsp Furikake
1 tsp Rice Vinegar
1 sheet Nori Seaweed
1 (5oz) can Wild Planet Albacore Wild Tuna No Salt Added
1 Tbsp Japanese Kewpie Mayonnaise
1 tsp Sriracha
1 Tbsp Olive Oil
Add the rice to a large bowl with ¼ cup water. Use your fingers to gently agitate the wet rice grains in a circular motion for 10-15 seconds, then discard the first rinsing water immediately. Repeat 2-3 times, until the water is almost clear.
Transfer the rinsed rice to a pot with the 1 ¼ cups water. Let soak for 20-30 minutes.
Cover the pot with a lid, leaving a small gap, and bring to a boil over medium heat.
Once the water is boiling, turn the heat to LOW to cook 12-13 minutes.
When it’s done cooking, open the lid and check quickly if the water is completely absorbed. If there’s still water, let it cook a little longer.
Remove from the stovetop to steam with lid ON for 10 more minutes.
Uncover the lid and fluff the rice with a fork or rice paddle. Let cool enough to handle (but still warm!).
(Optional) Stir in the rice vinegar and Furikake.
Combine all ingredients in a small bowl. Mix well. Season with salt and black pepper to taste. Add furikake to taste.
Place a bowl full of cold water nearby if you are shaping the onigiri by hand. Wet both the palms of your hands to keep the rice from sticking, then sprinkle a little salt and rub in between the palms.
Scoop a handle of slightly cooled but still warm rice into one palm, flatten out, then spoon in a little of the spicy tuna. Add some more rice to cover your filling completely.
Dipping your fingers in the water as needed, shape the rice into a triangle-like shape until firm but still light and airy inside. Flatten the edges with your palms to help evenly cook later.
Add a little olive oil to a skillet over medium high heat. Cook the Onigiri for 2-3 minutes on each side, until golden.
Toast the nori sheets over an open flame for 30 seconds, then cut into a small rectangle to fit the bottoms of your onigiri. Wrap a strip on one side of the onigiri and fold over to help stick. You can also roll the edges of the onigiri in Furikake, if desired. Enjoy!
