Warm Japanese rice triangles, filled with tuna mayonnaise or salmon, then wrapped in crispy nori. Perfectly salted, they are soft in the center and clean on the palate.
Ingredients
- 700 g hot cooked Japanese short-grain rice
- 200 ml cold water
- 1 tsp fine salt
- 4 sheets nori sheets
- 160 g tuna mayonnaise
- 160 g flaked cooked salmon
- 1 tbsp white sesame seeds
Method
- Prepare a bowl of cold water and a small dish of salt next to your workspace, then cut or fold the nori so it is ready to wrap the onigiri.
- Wet your hands, rub them with a little salt, and take a handful of still-warm rice; it should stick to the grains without burning your palms.
- Gently flatten the rice in your hand and make an indentation in the center with your thumb, keeping the edges thick enough to hold the filling.
- Place the tuna mayonnaise or flaked salmon in the center, then fold the rice around it until the filling is completely hidden.
- Press between your two hands to form a triangle or a ball, applying light and even pressure; the onigiri should hold together without becoming dense.
- Rinse and lightly salt your hands between each piece to prevent the rice from sticking and to ensure even seasoning.
- Sprinkle the sides with sesame seeds, gently tapping them so they adhere to the hot rice.
- Wrap each onigiri in nori just before serving, while the rice is still warm and the seaweed remains dry and crisp.
Nutrition
Per serving
- Energy
- 386.2 kcal
- Protein
- 26.05 g
- Carbohydrate
- 50.9 g
- Fat
- 7.54 g
- Fibre
- 1.92 g
- Calcium
- 35.98 mg
- Iron
- 1.55 mg
- Magnesium
- 38 mg
