Tuna onigiri, the little japanese triangular rice sandwich - おにぎり

Name: Tuna onigiri, the little japanese triangular rice sandwich - おにぎり
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: Water (to wash the rice); 7 oz sushi rice; 220 ml water; 1 tbsp sesame seeds (black and white or golden); 1 nori seaweed; 2.5 oz drained cooked tuna (1 small can); 1 tablespoon mayonnaise; 1 tsp. soy sauce; 1/2 tsp sriracha sauce (optional)

Main Dish

Very Easy

50 min

180 Kcal

When we think of Japanese culinary culture, we obviously think of sushi, ramen and even the famous Okonomiyaki omelette... But what we particularly adore is theonigiri! This little triangle of rice is the ideal snack for an on-the-go lunch, especially in Japanese konbinis(convenient stores). Endlessly customizable, we've chosen to fill it with a mayonnaise-spiced tuna filling, coated of course with glutinous rice and nori seaweed for crunch. This rice sandwich is found throughout Asia under a variety of names, including"Samgak Gimbap" in South Korea. So, let's get to work! ;-)

Ingredients

Rice:

Water (to wash the rice)
7 oz sushi rice
220 ml water
1 tbsp sesame seeds (black and white or golden)
1 nori seaweed

Stuffing:

2.5 oz drained cooked tuna (1 small can)
1 tablespoon mayonnaise
1 tsp. soy sauce
1/2 tsp sriracha sauce (optional)

Materials

Onigiri mould (optional)

Preparation

Preparation10 min

Waiting time15 min

Cook time25 min

Prepare the sushi rice:
First, wash the rice to remove the starch from the grains, rinsing several times.
Place rice and cold water in a saucepan. Cover. When the water boils, cook over low heat, covered, for 10 to 15 minutes. (When the rice has absorbed all the water, it's ready). Turn off the heat and leave to rest, covered, for 10 minutes.
Cut the seaweed into strips, following the lines on the sheet. Cut strips in half. You'll need 6 strips.

*You can crumble the remaining pieces and add them to the rice if you wish.
Then add the sesame seeds and mix well.
*You can also add the seaweed crumbs at this point.
Prepare the garnish:
Drain and crumble the tuna. Add mayonnaise, soy sauce and sriracha sauce (optional: leave out if you don't like chilli). Mix well.
Use a mold to shape the onigiri:
Line the bottom of the mould with rice (it should still be warm). Place about 2 teaspoons of filling in the center.
Cover with the rice filling, then close the mould and press firmly to seal the onigiri.
Open the mold and, using a knife, loosen the edges of the onigiri.
Turn the mold over the vertically positioned piece of seaweed so that the seaweed can wrap around the front and back of the sandwich.
Press the top of the mold to release the rice triangle. Wrap the seaweed around the onigiri.
Shape onigiri by hand:
Moisten hands.
Place about a tablespoon of cooked rice in the palm of one hand.
Add 2 teaspoons of stuffing in the center. Cover with cooked rice and form into a ball, with the filling trapped in the center.
Then, using both hands, one open flat (where you'll place the rice ball) and the other folded to form a "V", form a triangle with the rice ball. Flatten the sides if necessary.
Place the garnished rice triangle on the strip of seaweed and wrap the sandwich to form a pretty Onigiri.
And now you can enjoy it!

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FAQ ❓

What type of rice should I use to make onigiri?

Use Japanese rice, as used in sushi. The rice should be unvinegared and still warm (lukewarm) when you form the sandwichs.

Why moisten your hands when forming onigiri?

Moistening your hands will prevent the rice from sticking to them. You can even add a little salt to season your sandwich at the same time!

How do I use the seaweed in the onigiri?

You can cut it into strips and place it around the rice, as shown here, or cut a large rectangle the width of the onigiri and wrap it entirely around the rice before eating the sandwich, so that it retains its crunchiness.

What can I use instead of cooked tuna?

You can replace it with cooked salmon, shrimps or mackerel, for example.

Can onigiri be eaten hot or cold?

It all depends on the topping you choose. You can make a Korean-style garnish with kimchi and grated mozzarella. You can then toast the sides of your sandwich in a hot pan with sesame oil.

Does the filling have to be in the middle?

You can simply mix everything together: rice and filling, form triangles and wrap them in seaweed, or not! We love mixing rice with shrimps :-)

How to make onigiri without a mould?

Use your hands! Simply form a lined ball and then shape it with your hands, placing the ball on one hand flat and forming the triangle with one hand folded into a "V". We're preparing a video to show you in detail how to do it with and without a mold, and you'll find step-by-step photos in the recipe in the meantime ;-).

Onigiri or Samgak Kimbap?

In Japan, we call these little sandwiches "Onigiri" ("おにぎり" written in Japanese) and in South Korea we call them Samgak Kimbap/Gimbap ("삼각김밥" written in Korean). They look very similar and are very popular for eating on the go. You can find them in convenient stores :-)