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Onigiri

Image for Onigiri
plate

Yield

yields 6

kikkoman products used:

ingredients

Onigri
6 cup cooked short grain rice, seasoned
1 can solid white albacore tuna
1 teaspoon chopped picked ginger 
About 1 tablespoon sliced scallion

Soy mayo
1/4 cup kewpie mayo
2 tablespoon kikkoman Less Sodium Soy Sauce
1 teaspoon yuzu
1 teaspoon honey

Garnish
Nori Komi Furikake
Nori for garnish
Togarashi for garnish

directions

Drain canned tuna of all juices, mix with enough soy mayo to make it creamy (mix in half of the mayo first then add more if necessary. We like it with a healthy amount of mayo), add in chopped pickled ginger and sliced scallions set in fridge for 30 minutes covered to let flavors come together.

Take about half a cup of rice and lay it on some wax paper, push it down so it’s kind of flat, not too spread out. Put about a little over one tablespoon of tuna mix in the middle of the rice, lay another half cup of sushi rice on top. Put your hands in a little bit of water so it’s damp but not soaked, form the rice into a ball making sure to not squeeze too hard as the filling will come out. With the palm of your hand, form the rice ball into a triangle shape. Wrap a piece of nori around one side of the triangle rice ball, sprinkle the top with furikake and togarashi and enjoy!

Chef Shuai Wang

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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