Ingredients
- Japanese short-grain white rice 450g, uncooked
- Spinneysfood Bottled Drinking Water 600ml
- Spinneysfood White Meat Tuna in Olive Oil 140g
- Kewpie mayonnaise 2 tbsp
- Soya sauce ½ tbsp
- Spinneysfood Fine Sea Salt 1 tsp
- Furikake 2-3 tbsp
- Nori 3 sheets
Nutrition (Per serving)
- 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."
Onigiri
Japanese 20 Mins Prep · 30 Mins Cook
- Rinse 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.