Tuna Onigiri
This is an easy Tuna Onigiri (omusubi) recipe. My family and kids love this seaweed triangle rice. No mayo, not spicy, and delicious for kids.
Yield: 6 Onigiri
Ingredients
- 1 cup uncooked medium grain rice white, brown, or a mix (see notes)
- 1 ¼ cups uncooked short grain sweet rice (see notes)
- 1 5-oz can tuna
- furikake to taste
Instructions
- Mix the rice together. Rinse the rice with water a couple of times. Cook the rice in a rice cooker, Instant Pot, or your choice of cooking vessel. I usually cook rice for this recipe in an Instant Pot and use a 1:1 ratio of rice and water.
- When the rice is done cooking, allow it to cool slightly. In a large bowl (or the pot the rice cooked in) add in the tuna and furikake. Gently, use a rice spatula to fold the rice to mix. Try to use a slice, lift and fold motion, as opposed to stirring motion.
- When the rice is mixed enough, fill the triangle mold with rice. The rice should slightly overfill the mold. Cover with the lid and push down firmly. You should feel resistance when the rice compresses. If the rice compresses too easily, add some more rice and push down with the lid again. If the rice is not compressed enough, the triangle will fall apart when you eat it.
- Get a sheet of seaweed ready. Remove the lid and flip the mold over so the triangle rice is correctly positioned on the seaweed. Follow the instructions on the seaweed package for folding and closing the wrapper.
- Serve and enjoy warm or at room temperature.
Notes
The total amount of rice in this recipe is 2 ¼ US cup, which is equivalent to 3 full rice measuring cups. If using a rice measuring cup, use ½ medium grain rice and ½ sweet rice.
Ideally, do not use more brown medium grain rice than white medium grain rice. Also do not use more medium grain rice than sweet rice. The triangle rice will not hold its shape well if you use too much brown rice, or not enough sweet rice.