Onigiri are a popular snack in Japan and consist of a rice ball and a savory filling, sometimes wrapped in a sheet of seaweed. Some of the classic fillings are umeboshi plum, salted flaked salmon, and tuna with mayo.
In my house the favourite tends to be any sort of mayo and tinned fish combination – these are especially in demand during hunting season because they hold up so well for a long hike.
Try these instead of a sandwich in a packed lunch, or bring them along on your next outdoor adventure. Onigiri taste best at room temperature, so if you’re making them ahead make sure there’s enough time for them to come up to room temperature before you eat them.
- 2 cups sushi rice, cooked
- 1 ½ Tbsp sesame seeds
- 2 cans tuna, drained
- 2 Tbsp mayonnaise
- 2 sheets nori
- Salt, to taste
- Follow package directions to cook the rice, and allow to cool just enough so that it’s comfortable to handle. Place sesame seeds in a small sauté pan and place over medium high heat. Cook, tossing the seeds constantly until seeds just begin to toast, then remove from pan.
- Mix together the tuna, mayonnaise and sesame seeds and season to taste with salt.
- Once the rice is cool enough to handle, place in a wooden bowl. Place about 1 cup of water in a small bowl and season with salt. Divide the rice into 12 equal portions.
- Place one portion of rice in your hand and make a depression in the centre, place some of the tuna mixture in the centre, then wrap rice around the filling. Press the rice firmly into a triangle shape, then wrap nori around the rice (kinda like a cape – it will make sense once it’s in your hands).
- Repeat with remaining ingredients until you have 12 nori wrapped rice balls. If you’re going to eat them the next day, then wrap each one in plastic wrap and keep in the fridge
Nori cape wrap