HOUSE OF ASIA
See the recipe
Crispy onigiri
Classic onigiri in a crispy version delights with its contrasting textures and flavors. The delicate rice, creamy tuna, and hint of spice make it hard to stop at just one.
Ingredients
- 200 gr House of Asia sushi rice
- 4 tablespoons House of Asia Sushi Rice Sauce
- 3 House of Asia Seaweed Nori Leaves
- 3 tsp House of Asia Sriracha Sauce
- 2 tsp House of Asia White Sesame
- 1 can of tuna in its own juice
- 2 tablespoons of mayonnaise
- 1 tablespoon finely chopped chives
- chili flakes to taste
- 2 tablespoons of oil for frying
A method of preparing
- Cook the rice according to the package instructions, then, while still warm, toss with sushi rice sauce, sesame seeds, and chili flakes. Set aside to cool slightly.
- Drain the tuna thoroughly, place it in a bowl and combine with mayonnaise, sriracha sauce and chives.
- Form onigiri from a portion of rice: put the tuna filling on the rice, cover with rice and form triangles (by hand or in a special mold).
- Fry the onigiri in hot oil on both sides until golden and crispy.
- Wrap each onigiri with a strip of nori just before serving.
To make the onigiri perfectly crispy on the outside and soft on the inside, fry them over medium heat and do not move them for the first minute – this will help form a golden, firm crust.
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