Yaki Onigiri
Yaki Onigiri 🍙❤️ These are crispy on the outside and fluffy on the inside. The tuna mayo interior is so delicate yet full of flavor as well. You can eat these without any filling as well, and they are amazing.
Ingredients
- 1 cup Japanese short grain rice, Calrose rice
- Pinch of salt
- 1/2 tbsp rice vinegar
- 1 tsp sugar
- 1 can tuna
- 1/4 cup japanese mayo
- 2 scallions, finely chopped
- Tamari, or soy sauce
- Black sesame seeds
- Toasted sesame seeds
- Nori
Sauce
- 1 lemon
- 1.5 tbsp rice vinegar
- 1 tsp sesame oil
- 3 tbsp tamari
- 1 scallion, chopped
- 1 fresno pepper, sliced
- 2 tsp shichimi togarashi
Instructions
- Wash the rice well and soak for 30 minutes. Cook in a rice cooker with 1.5 cups of water and a pinch of salt. Add rice vinegar and sugar. Let cool slightly.
- Mix the mayo, tuna and scallions together. Form almost a paste with the tuna.
- Over plastic wrap add some rice, a bit of tuna and top with more rice. Wrap it in the plastic and form a triangle with your hands, packing it tightly. This recipe yielded 6 Onigiri.
- Add black and toasted sesame seeds to both sides of the Onigiri.
- Preheat a pan with some avocado oil for 3 minutes. Then, add the Onigiri and brown for about 6-7 minutes on medium high on both sides or until golden. Brush with Tamari on both sides.
- Cut the nori into strips and wrap the Onigiri in it and that is it!
Nutrition
Calories: 228kcal, Carbohydrates: 29g, Protein: 9g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 14mg, Sodium: 639mg, Potassium: 155mg, Fiber: 2g, Sugar: 2g, Vitamin A: 309IU, Vitamin C: 13mg, Calcium: 23mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.