- Measure out 2 cups of uncooked rice into a large bowl and pour water over the rice. Swish around with your hands and then discard the water. Do this 2-3 times. Fill the bowl with water until it covers the rice again and then allow to soak for 30 minutes. Pour the rice into a fine sieve and allow to drain for 15 minutes.
- Once drained, cook rice according to the package instructions.
- Meanwhile, combine tuna, mayonnaise and soy sauce.
- When the rice is cooked, allow to cool until you’re able to handle it with your bare hands.
- Wet your hands and sprinkle a bit of kosher salt on them. Rub them together and then pick up approximately ⅓ cup of cooked rice with your hands and spread it over your palm.
- Make an indent and place 1-2 teaspoons of tuna mixture onto the rice.
- Close the rice around the filling, press firmly into a ball and shape into a triangle.
- Wrap a piece of nori around the bottom of the triangle. Repeat steps 5-8 with remaining rice and filling.
- Serve with Kikkoman® Gluten-Free Sweet Soy Sauce for Rice for dipping.
Tuna Onigiri
Yield
18
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
kikkoman products used:
ingredients
2 cups Japanese short grain rice, uncooked
1 can tuna (2 ½ oz)
2 tablespoons Japanese mayonnaise
½ tablespoon Kikkoman® Soy Sauce
2 tablespoons kosher salt
4 sheets nori, cut into 1 ½ inch strips
¼ cup Kikkoman® Gluten-Free Sweet Soy Sauce for Rice
directions
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
