Ein Teller mit drei Onigiris mit Thunfisch

Tuna Onigiri

40 minutes

Mittel

3 people

These Onigiri combine creamy tuna, seasoned sushi rice, and crispy sesame seeds for a simple snack that's guaranteed to be addictive. The combination of high-quality ventresca, mild rice vinegar, and nutty nori evokes the flavors of a freshly packed Japanese bento box. These handy rice balls are suitable for any time of day: as a light lunch, savory snack, or easy dinner.

Ingredients

1 can Tuna Ventresca in olive oil
200 g sushi rice
40 ml mayonnaise
3 tbsp rice vinegar
1 tsp salt
½ bunch chives, chopped
1 nori sheet
Toasted sesame seeds, black and white
Soy sauce for serving

Also great with

White Tuna in olive oil
Yellowfin Tuna in olive oil in glass jar

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, put 200 g of sushi rice in a bowl and gently rinse it several times with cold water until the water runs mostly clear. Then leave it to soak in fresh cold water for 30 minutes.
Drain the rice completely and place it in a pot with 200 ml of water. Bring it to a boil with the lid on. Once the water boils, reduce the heat to the lowest setting and let the rice simmer gently for about 15 minutes. Remove the pot from the heat and leave the rice to steam for another 10 minutes with the lid on.
While still slightly warm, season the rice with 3 tablespoons of rice vinegar and 1 teaspoon of salt, then let it cool down a bit.
For the filling, flake the canned ventresca tuna and mix it with mayonnaise and chopped chives.
Now fill half of an onigiri mold with rice, create a small indentation in the center, and add the tuna filling. Cover with more rice and press gently. Then remove from the mold.
Cut the nori seaweed into strips and wrap them around the bottom part of each onigiri for easier handling. Finally, roll the outer edges in black and white sesame seeds and serve with soy sauce.

Tip: If you don’t have an onigiri mold, you can easily shape the rice balls by hand. Slightly moistened hands work best. Alternatively, cling film is a great option for a cleaner finish: place the rice and filling onto the film and gently shape the onigiri. Lightly dampening your hands or the cling film with water will help prevent the rice from sticking.