Onigiri is best enjoyed fresh but can be stored for up to 6 hours at room temperature. If refrigerating, wrap in a thick kitchen towel to prevent it from drying out. To revive chilled onigiri, lightly grill in a pan with soya sauce to make yaki onigiri
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 10-12 |
| Cuisine | Japanese |
| Diet | Other |
| Preparation | Easy |
| Calories | 210 |
| Fat | 4g |
| Saturates | 0.78g |
| Protein | 7g |
| Carbs | 34g |
| Sugars | 0.03g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse the rice under cold water until the water runs clear. Drain well and transfer to a rice cooker, pot or Instant Pot. Add the 600ml of water and soak the rice for 20-30 minutes before cooking. Once cooked, fluff the rice and let it cool slightly until warm but still easy to handle.
Drain the tuna and place it in a bowl along with the mayonnaise and soya sauce. Mix until well combined.
Using an onigiri mould, lightly wet the mould and sprinkle with salt. Fill halfway with warm rice, pressing gently into the corners. Add a spoonful of the tuna filling in the centre. Cover with more rice and sprinkle with salt. Press down firmly with the lid, then release onto a plate. Alternatively, wet your hands and rub a little salt between your palms. Scoop a handful of warm rice and shape it into a small ball. Create a well in the centre, add the filling and cover with more rice. Gently press into a triangle shape.
Lightly roll or press the onigiri into furikake for extra flavour.
Toast the nori over an open flame and cut into strips. Place a strip at the base of the onigiri before serving. If you prefer crispy nori, wrap just before eating.
