Onigiri

This is something I’ve been experimenting with, but so far it’s been a hit with my toddler. I’m, by no means, great at it. It’s easy though!

Ingredients:

For the rice

1 cup of cooked rice

1 tbsp rice vinegar

1/2 tsp sugar

1/4 tsp salt

Seaweed sheet, cut it into strips

For the filling

1 5oz can of tuna in water

1/2 tbsp Japanese mayo

1/2 tsp soy sauce

1/4 tsp sesame oil

Directions:

Add the rice ingredients together, besides the seaweed, and let it cool off if it isn’t already.

Mix together the filling.

You will need a bowl of water so the rice doesn’t stick to your hands.

Dip both hands in water. Use your non-dominant hand to hold the rice and scoop the rice with your dominant hand.

Once it’s flattened in your hand, about half an inch thick, make a well with your thumb and put in a couple tablespoons of the filling.

Start cupping the rice in your hand so the sides start folding over the filling. You may need to add more rice so the filling is covered, but if not, keep closing your hand until the filling is completely covered.

Use your other hand to start pressing the rice into the correct shape. I use two fingers to get the triangular shape on top as I put pressure onto the roll. You will want it tightly packed so it doesn’t fall apart. This is always where I mess up.

Put a piece of seaweed alongside the longer edge of the triangle when it’s packed together.

You can dip these in soy sauce or fill them with other things like salmon if you like that better.

Enjoy!

🍙

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