Description
Delightful rice balls filled with creamy tuna, sriracha, and sushi rice, offering a taste of childhood nostalgia.
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- 1 can tuna, drained
- ¼ cup Kewpie mayo
- 1 tbsp sriracha (adjust to taste)
- Salt, to taste
- Nori sheets
- Sesame seeds (optional)
- Green onions, chopped (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook the rice in a rice cooker or pot with 2 ½ cups of water. Once cooked, let it cool slightly.
- In a bowl, mix the drained tuna with Kewpie mayo and sriracha. Adjust the sriracha based on your preference for spice. Season with salt to taste.
- Wet your hands to prevent sticking. Take a small portion of rice and flatten it in your palm.
- Place a spoonful of the tuna mixture in the center of the flattened rice and shape the rice around it, forming a triangle or ball.
- Wrap each onigiri with a strip of nori.
- Optionally, sprinkle with sesame seeds and chopped green onions. Serve as a snack or meal.
Notes
Consider marinating the canned tuna in soy sauce before mixing it for added flavor. Feel free to experiment with spice levels and other fillings.
