Make classic Japanese onigiri with a twist—filled with wild-caught albacore tuna, Kewpie mayo, wakame, and a kick of Sriracha. Wrapped in seaweed and dipped in Shichimi Togarashi flakes for a savory snack.
Make classic Japanese onigiri with a twist—filled with wild-caught albacore tuna, Kewpie mayo, wakame, and a kick of Sriracha. Wrapped in seaweed and dipped in Shichimi Togarashi flakes for a savory snack.
- • 1 cup cooked sushi rice
- • 1 tablespoon rice vinegar
- • 2 teaspoon white sugar
- • 1 teaspoon kosher salt
- • 1 can Fishwife Wild-Caught Albacore Tuna
- • 1 tablespoon Kewpie mayo
- • 2 teaspoon Daybreak Seaweed Pure Wakame Flakes
- • 2 teaspoon Sriracha
- • 1 teaspoon black sesame
- • 4 sheets seaweed paper, cut into 1 ½ inch long strips
- • 1 teaspoons Daybreak Seaweed Shichimi Togarashi Flakes
- Once your rice has cooked and nearly cooled, mix vinegar, sugar and salt thoroughly throughout the grains and set aside. In a medium sized bowl prepare your onigiri filling my mixing Fishwife Wild-Caught Albacore Tuna, Kewpie mayo, Daybreak Seaweed Pure Wakame Flakes, Sriracha and black sesame seeds with the backside of a fork until the tuna pieces break apart into shreds.
- Using an onigiri mold (available at nearly every Asian grocery store) place a spoonful of rice inte one side of the base, then a tablespoon of tuna mixture in the center of the mold before stacking another layer of rice on top and pressing the mold firmly together, forming a rounded triangle. Repeat until rice and filling are all made into onigiris.
- Finally, wrap each onigiri with a strip of seaweed for handling and dip the tips of the rounded triangle in a shallow plate of Daybreak Seaweed Shichimi Togarashi Flakes.
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