Spicy Tuna Onigiri

Onigiri are one of my favorite sushi snacks. When I worked in fashion these snacks were perfect for a quick and very filling lunch (just two of these was enough to get me through the rest of the day). Did you know that these are also super easy to make at home as well?

If you aren’t familiar with this popular Japanese snacks, onigiri are made simply from sushi rice balls that are shaped into triangles and wrapped with nori seaweed sheets. They can be filled with an assortment of different fillings but one of my favorites are picy tuna filled and they are so easy to make! Jump down for the recipe.

INGREDIENTS

2 cups cooked sushi rice

4.5-ounce can of solid Albacore tuna in olive oil (drained from can)

2 tablespoons mayonnaise

1-2 teaspoon sriracha (1 for medium heat, add a little more for more color or heat)

Scallions (thinly sliced, you only need a a little for color)

Toasted nori seaweed sheets

Yukari or furikaki seasoning, jump to bottom of page for seasoning recipes.

PREPARATION

1. Wash and drain rice with fine sieve (until water runs clear), then cook sushi rice in rice cooker.

2. Mix tuna with sriracha, mayo, scallions and mix well. Taste, add mayo or sriracha to your liking and thickness/consistency.

3. Mix a little yukari or furikaki seasoning with the rice (you can also season the rice if you want with a little salt (about 1/4 to 1/2 tsp), and about 1 tsp rice vinegar and mix if you don’t have either seasonings).

4. Make rice balls with a little tuna in the middle then form in the shape of a triangle, then cut a piece of nori and cup the lower part of the triangle with it. You can also garnish with a little scoop of tuna on top if you are plating to eat them.

—

Yukari: Yukari shiso salt is a Japnanese seasoning salt made simply from powdered dried purple shiso leaves and sea salt. The result is a tangy and colorful seasoning for onigiri, yukari rice, and many other Japanese dishes.

I got this recipe from Yoko a Japanese chef and owner of a new upcoming ramen spot in Kingston.

For red yukari it's simply made from drying red perilla leaves (I hung my bunches upside down for a few weeks but you can also use a dehydrator for a few hours), blended and mixed with a little sea salt.

Shiso Furikake on the other hand is another dried mixed seasoning sprinkled made with Shisho along with toasted sesame seeds, nori, salt, and sugar. It's used the same as Yukari sprinkled over rice for some added flavor.

YUKARI RECIPE

INGREDIENTS

Red shiso/perilla leaves
Sea salt

PREPARATION

1. Dry your red perilla leaves. Hang upside down for a few days or place into a dehydrator for a few hours until dried.

2. Place your dried shiso in a food processor and process until finely grounded into a fine powder.

3. Add salt taste and place into a jar. Shake before use.

----

SHISO FURIKAKE RECIPE:

INGREDIENTS

1/3 cup dried shiso (2 bunches of dried red shiso / perilla leaves)
1/3 cup dried nori
1/4 cup toasted white sesame seeds, divided
1.5 tbs cup toasted black sesame seeds, divided
1/4 cup bonito flakes (optional, I did not have this)
2 tsp sea salt to taste

PREPARATION

1. Blend shiso and nori separately. Measure out 1/3 cup of dried shiso and dried nori.

2. Mix sesame seeds, bonito, and sea salt.