Tuna Onigiri

Updated at: Fri, 10 May 2024 15:03:26 GMT

Step 1

Bring the sushi rice to the boil and then leave to soak on the lowest setting for at least 15 minutes.

Step 2

After 15 minutes, remove the lid and place a kitchen towel between the pan and the lid and leave to soak for a further 10 minutes with the heat switched off.

Step 3

Briefly heat the rice vinegar with the salt and sugar in a pan so that the salt and sugar dissolve.

Step 4

Pour the vinegar mixture into the rice and stir in briefly with a wooden spoon. Then place the rice on a plate or, even better, in a wooden bowl to cool.

Step 5

In the meantime, you can prepare the dip. To do this, cut the spring onion into thin slices.

Step 6

Place all the ingredients except the black sesame seeds in a bowl and mix well.

Step 7

Place a piece of cling film on your work surface.

Step 8

Spread half of the sushi rice onto the cling film in a circle about the size of a hand and press it together.

Step 9

Sprinkle some of the sesame seeds over the rice.

Step 10

Now add 1 tablespoon of the tuna filling to the center of the rice. Be careful not to use too much filling, otherwise it may swell out when you shape it.

Step 11

Now carefully start to bring the cling film together on opposite sides so that the filling is covered.

Step 12

Then form a triangle out of the rice by pulling and pressing.

Step 13

Repeat the previous steps 7-12 with the remaining rice.

Step 14

It is best to chill the onigiri for about 30 minutes so that the shape holds better.

Step 15

Finally, remove the cling film. Then cut the nori sheet in half again so that you have a small strip. Wrap this around one side of the triangle.

Step 16

Your onigiri are ready to eat!

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