House of Asia > Recipes > Onigiri with tuna and salmon

Onigiri with tuna and salmon

60 min.

7 portions

mild

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Onigiri is the Japanese answer to the familiar sandwich. Instead of bread, the Japanese use rice, which they fill with their favorite fillings, usually fish. Onigiri is not only a great snack at home, but also for school or on a trip. How to fold onigiri using a cookie cutter? Be sure to check it out here>

Ryba Salmon Vegetables Rice Japanese over 30 minutes

Ingredients

250 gr sushi rice
2-3 liście nori

Onigiri filling:

1 teaspoon sriracha sauce
100 g grilled or baked salmon
1 tablespoon mayonnaise
2 teaspoons of chives

Onigiri filling:

1 can of tuna in its own juice
1 tablespoon mayonnaise
1 teaspoon chili flakes

TIP: After assembling the onigiri, you can season the rice on top with your favorite spices such as salt, chili flakes, sesame, curry, or shichimi togarashi.

TIP: You can make shaping sandwiches easier by using an onigiri mold.

A method of preparing

Prepare the rice according to the instructions on the package. Transfer the cooked rice to a wooden or plastic container and set aside to cool.
Divide the slightly warm rice into several portions and season each according to your preferences.
Cut the salmon into small pieces. Transfer to a bowl and mix with the mayonnaise and sriracha sauce.
Drain the tuna, place it in a bowl and mix with mayonnaise and chili flakes.
Wet both hands with water to prevent the rice from sticking. Scoop some rice into your hands, then create a small indentation in the center. Place a small amount of filling (about 1 teaspoon) in the center.
Then cover the filling with rice and form a triangle shape.
Cut the nori into strips and wrap the onigiri with them.