Tuna Mayo Onigiri
Ingredients (serves 4)
- 185g can of tuna, drained
- ⅓ cup Kewpie mayonnaise
- Pinch of salt and pepper
- 1 tsp mama san wasabi
- 1 tsp S&B shichimi/nanami togarashi
- 2 tbsp mama san sushi ginger
- 2 servings cooked mama san sushi rice (see rice video for how to make Japanese rice)
- 1 sheet mama san sushi seaweed
Instruction
1. Add the tuna, Kewpie, salt, pepper, wasabi, shichimi/nanami, and sushi ginger into a bowl and stir to combine.
2. To construct the onigiri: prepare a piece of glad wrap on the bench. Sprinkle it with a little salt and shichimi/nanami. Add one large spoon of freshly cooked rice onto the glad wrap and lightly flatten out the rice.
3. Place ¼ of the tuna mixture into the middle and cover the tuna with a small spoon of rice. Using the glad wrap, tighten and shape the rice to create a triangle shape. Repeat to make 4 onigiri.
4. Cut one sheet of mama san sushi seaweed into quarters.
5. Wrap each onigiri with a piece of seaweed and serve immediately so the seaweed is still crisp.
