Chef and culinary instructor Cecilia Hough shows you how to make tasty tuna onigiri. These Japanese rice balls are filled with tuna, pack a punch and are yummy enough for the kids to devour. These handy rice balls also make wonderful school lunchbox for kids.
- 100 g Tuna in water, drained
- 2 tbsps Sushi vinegar
- 1/4 tsp Salt
- 1 cup Japanese Rice
- 1 tsp Gerkins , minced
- 3 tsps Sweet Chilli Sauce
- 2 tsps Mayonnaise
Prepare Japanese rice in a rice cooker. (Note that you need to soak Japanese rice in water for 30 mins before cooking them.)
Dissolve salt in vinegar and mix half into cooked rice, the rice should be hot and fresh out of the rice cooker.
Add in the second half of the vinegar. Mix well and set aside.
Prepare the Tuna filling by combining mayonnaise, sweet chilli sauce and gherkins. Mix well.
Wet hands and a plastic with water to prevent the rice from sticking.
Place 1 scoop of rice onto the plastic and some filling in the center of the rice.
Make a ball by bringing plastic corners together and squeeze into a ball.
Top off with some Japanese seaweed. You may cut the seaweed into shapes for visual effect.