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Yaki Onigiri…So good!

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Yaki Onigiri

By Nadia Aidi
Yaki Onigiri…So good!


  • 1 cup japanese short grain rice like calrose
  • Pinch of salt
  • 1/2 tbsp rice vinegar
  • 1 tsp sugar
  • 1 can of tuna
  • 1/4 c japanese mayo
  • 2 scallions, finely chopped
  • Tamari
  • Black sesame seeds
  • Toasted sesame seeds
  • Nori


  • 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


  • Wash your rice well and soak for 30 min. Cook in a rice cooker with 1 1/2 cup 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 min. Add the onigiri and brown for about 6-7 min 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
  • Optional to serve with the sauce

Nutrition information is automatically calculated, so should only be used as an approximation.

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