Tuna mayo onigiri with kimchi or wasabi
Enjoy three variations of tuna mayo onigiri, one of Japan’s favourite fillings. Kimchi adds heat, wasabi brings spice, and each flavour pairs perfectly with the rice. Try them with Kikkoman Soy Sauce for an extra twist.
Preparation
Step 1
60 g tinned tuna (in oil) – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp mayonnaise – 20 g Chinese cabbage kimchi – 1 tsp wasabi (paste)
Drain the tuna, mix with the Kikkoman Soy Sauce and mayonnaise and divide into 3 bowls. Mix one bowl with 10 g tuna mayo and the chopped kimchi. Add 20 g tuna mayo and the wasabi to the second bowl. Add the remaining 30 g of plain tuna mayo to the third bowl.
Step 2
360 g cooked rice – 2 tsp Kikkoman Naturally Brewed Soy Sauce
Mix the rice with the Kikkoman Soy Sauce.
Step 3
Divide the rice into six equal portions of approx. 60 g. Shape each portion into a flat disc, place on cling film and put about 2 tsp of one of the three tuna mayo fillings in the centre. Carefully shape each disc into a roll using your hands. Make two of each type and remove the cling
Step 4
1 nori leaf
Halve the nori leaf lengthwise and cut into 6 equal pieces. Wrap each onigiri with a piece of nori, decorate with extra nori as desired and serve.
Tip:
Colouring the rice with turmeric powder or saffron makes the onigiri especially appealing.
Recipe-ID: 1490
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60 g tinned tuna (in oil) – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 2 tbsp mayonnaise – 20 g Chinese cabbage kimchi – 1 tsp wasabi (paste)
Drain the tuna, mix with the Kikkoman Soy Sauce and mayonnaise and divide into 3 bowls. Mix one bowl with 10 g tuna mayo and the chopped kimchi. Add 20 g tuna mayo and the wasabi to the second bowl. Add the remaining 30 g of plain tuna mayo to the third bowl.
360 g cooked rice – 2 tsp Kikkoman Naturally Brewed Soy Sauce
Mix the rice with the Kikkoman Soy Sauce.
Divide the rice into six equal portions of approx. 60 g. Shape each portion into a flat disc, place on cling film and put about 2 tsp of one of the three tuna mayo fillings in the centre. Carefully shape each disc into a roll using your hands. Make two of each type and remove the cling
1 nori leaf
Halve the nori leaf lengthwise and cut into 6 equal pieces. Wrap each onigiri with a piece of nori, decorate with extra nori as desired and serve.
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