Tuna onigiri with wasabi soy sauce
Onigiri literally means ‘hand-pressed rice.’ While there are special molds for shaping onigiri, we prefer to make them by hand. The best part? You can make them as small or as big as you like!
Also delicious with salmon or smoked mackerel!
Cook the sushi rice according to the instructions on the packaging. Once the rice is cooked, add the vinegar to and mix together. Let the rice cool.
Combine the tuna, 3/4 of the scallions, and Kewpie mayonnaise in a bowl, and mix well. Set aside.
Once the rice has cooled, you can begin making the onigiri. Take a bowl of water and dip your fingers in it to prevent the rice from sticking to them. Take a handful of rice and press it flat in the palm of your hand. Spoon a tablespoon of the tuna filling onto the rice. Fold the rice over the filling. Shape the rice ball into a triangle.
Sprinkle some sesame seeds over the rice. Wrap half a sheet of nori around the onigiri. Finally, add a teaspoon of the tuna filling on top.
In a bowl, mix the wasabi and soy sauce together.
Serve the onigiri with the sauce, and garnish with the remaining scallions.
