Onigiri are Japanese rice balls and typically have some filling inside. This can range from tuna mayo, grilled salmon flakes, pickled plum and many more fillings.
In this recipe I got inspired by salt and wind's ham and egg breakfast onigiri so I'd like to show my design here! This is their recipe linked:
This is also a continuation from Chihiro's onigiri I did previously!
Sushi rice
Puffy, short grained!
Note! Let sushi rice cool completely to avoid mushy rice when making onigiri. You'll thank me
Substitute:
Arborio/risotto rice: these are puffy and short, similar to sushi rice
I would highly recommend seasoning the rice with sushi rice vinegar as this makes the rice taste even more like sushi.
Tuna filling
some tuna and Japanese kewpie mayo.
Substitute for tuna
Cooked salmon flakes
Substitute for Japanese kewpie mayo
Regular mayo
Or
Make your own mayo by mixing: 1/2 cup vegan mayo + 1/2 tsp rice vinegar + 1/8 tsp dashi granules + 1/2 tsp sugar
Largely inspired by salt and wind's filling ideas.
For a variety and also because this makes another vegetarian friendly route!
No onigiri mold? No problem, cling film is here to help 😝
1~Take 1/2 of one portion of rice and lay it flat on a piece of cling film. Place a teaspoon of tuna filling in the middle of the rice
2~ Lay the other half of rice portion on top
3~Gather the ends of the cling film and twist the end leaving the onigiri to be in middle.
4~Gently shape with the palms of your hand into a triangular shape, making sure there aren't any bubbles inside.
Taste test: The furikake and prosciutto adds a salty flavour to the onigiri which I liked. These ingredients also bring in more textures into the onigiri! I sprinkled some shichimi togarashi (Japanese seven spice blend mix) onto the two plain rice balls to experiment which suits for one who loves spice!
Video version:
This serves 6
Total time: 1 hour
Ingredients:
300g sushi rice
3 tbsp sushi rice vinegar
3 prosciutto slices (optional)
4-5 tbsp furikake seasoning
1/4 tsp Shichimi togarashi (optional topping)
Filling no. 1:
20g tuna
2 tbsp Japanese kewpie mayo
Filling no. 2:
1 egg
1 spring onion (green part only)
Method:
Boil sushi rice in a rice cooker. Once cooked, mix the rice with sushi rice vinegar. Let it cool for 30 minutes until cool.
Mix tuna and Japanese kewpie mayo.
Divide the rice into 6 portions. Take 1/2 of one portion and lay it flat on a piece of cling film. Place a teaspoon of tuna filling in the middle of the rice. Lay the other half of rice portion on top. Gather the ends of the cling film and twist the end leaving the nigiri to be in middle. Gently shape with the palms of your hand into a triangular shape, making sure there aren’t any bubbles inside.
Roll the plain onigiri on to the furikake seasoning. Wrap each onigiri with a slice of prosciutto.
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