Spicy tuna onigiri with kimchi sauce
Onigiri blends Japanese tradition with Korean influences. These slightly sour rice balls, filled with spicy tuna and kimchi sauce, are a delicious alternative to sandwiches. Try this or other fillings for a tasty twist!
Preparation
Step 1
200 g sushi rice – 75 ml rice vinegar – 1 tbsp sugar – 1 tsp salt – 1 tbsp water
Rinse the sushi rice in cold water at least five times. Boil the rice with water in a ratio of 1:1.5. Mix the rice vinegar, sugar, salt and water thoroughly in a bowl. Add the marinade to the warm rice and mix.
Step 2
200 g fresh tuna – 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp mirin wine
Cut the tuna into cubes. Add the Kikkoman Kimchi Chili Sauce, mirin and Kikkoman Sesame Oil and mix well. Fry briefly in a well-heated pan. Leave to cool after frying.
Step 3
15 g chives – 1 tbsp mayonnaise – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
Add the mayonnaise, chopped chives and Kikkoman Soy Sauce to the tuna and mix.
Step 4
Form a handful of rice into a triangle and place it on cling film. Place the tuna filling in the centre. Add more rice and form a triangle. Wrap the onigiri in the cling film and press down lightly so that it retains its shape. Remove the cling film.
Step 5
2 nori sheets – 1 tbsp roasted sesame seeds – 50 ml oil for frying
Wrap the triangle in a piece of nori and sprinkle with the sesame seeds.
Tip:
Optionally, fry the onigiri in a heated pan to brown it before wrapping it in nori.
Recipe-ID: 1439
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200 g sushi rice – 75 ml rice vinegar – 1 tbsp sugar – 1 tsp salt – 1 tbsp water
Rinse the sushi rice in cold water at least five times. Boil the rice with water in a ratio of 1:1.5. Mix the rice vinegar, sugar, salt and water thoroughly in a bowl. Add the marinade to the warm rice and mix.
200 g fresh tuna – 3 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp mirin wine
Cut the tuna into cubes. Add the Kikkoman Kimchi Chili Sauce, mirin and Kikkoman Sesame Oil and mix well. Fry briefly in a well-heated pan. Leave to cool after frying.
15 g chives – 1 tbsp mayonnaise – ½ tbsp Kikkoman Naturally Brewed Soy Sauce
Add the mayonnaise, chopped chives and Kikkoman Soy Sauce to the tuna and mix.
Form a handful of rice into a triangle and place it on cling film. Place the tuna filling in the centre. Add more rice and form a triangle. Wrap the onigiri in the cling film and press down lightly so that it retains its shape. Remove the cling film.
2 nori sheets – 1 tbsp roasted sesame seeds – 50 ml oil for frying
Wrap the triangle in a piece of nori and sprinkle with the sesame seeds.
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