High Protein Spicy Tuna Onigiri

Servings: 4-5 onigiri

• 1 cup Uncooked Japanese Short-Grain White Rice
• 1 ¼ cup Water
• 2 tsp. Furikake
• 1 tsp. Rice Vinegar
• 1 sheet Nori Seaweed
• 1 can Wild Planet Food’s Tuna of choice, drained
• 1 tbsp. Japanese Kewpie Mayonnaise
• 1 tsp. Sriracha
• 1 tbsp. Olive Oil

1. Preparing the Rice: Add the rice to a large bowl with ¼ cup water. Use your fingers to gently agitate the wet rice grains in a circular motion for 10-15 seconds, then discard the first rinsing water immediately. Repeat 2-3 times, until the water is almost clear.
2. Transfer the rinsed rice to a pot with the 1 ¼ cups water. Let soak for 20-30 minutes.
3. Cooking the Rice: Cover the pot with a lid, leaving a small gap, and bring to a boil over medium heat.
4. Once the water is boiling, turn the heat to LOW to cook 12-13 minutes.
5. When it’s done cooking, open the lid and check quickly if the water is completely absorbed. If there’s still water, let it cook a little longer.
6. Remove from the stovetop to steam with lid ON for 10 more minutes.
7. Uncover the lid and fluff the rice with a fork or rice paddle. Let cool enough to handle (but still warm!).
8. (Optional) Stir in the rice vinegar and furikake.
9. Making the Spicy Tuna Filling: Combine all ingredients into a small bowl. Mix well. Season with salt and black pepper to taste. Add furikake to taste.
10. Assembling the Onigiri: Place a bowl full of cold water nearby if you are shaping the onigiri by hand. Wet both the palms of your hands to keep the rice from sticking, then sprinkle a little salt and rub inbetween the palms.
11. Scoop a handle of slightly cooled but still hot rice into one palm, flatten out, then spoon a little of the spicy tuna. Add some more rice to cover your filling completely.
12. Dipping your fingers in the water as needed, shape the rice into a triangle-like shape until firm but still light and airy inside. Flatten the edges with your palms to help evenly cook later.
13. TIP: You can also use saran wrap to help with the molding process!
14. (Optional) Cooking the Onigirl: Add a little olive oil to a skillet over medium high heat. Cook the onigirl for 2-3 minutes on each side, until golden.
15. Serving the Onigiri: Toast the nori sheets over an open flame for 30 seconds, then cut into small rectangle to fit the bottoms of your onigiri. Wrap a strip on one side of the onigiri and fold over to help stick. You can also roll the edges of the onigiri in furikake, if desired. Enjoy!