Onigiri with tuna and Japanese tartare

Onigiri with tuna and Japanese tartare

From
Izakaya
Makes
6
Photographer
Chris Chen

Ingredients

Quantity Ingredient
440g japanese short-grain rice
85g tinned tuna, in brine
2 sheets nori
japanese soy sauce, to serve

Japanese tartare

Quantity Ingredient
90g japanese mayonnaise
2 cornichons, finely chopped
1 spring onion, finely chopped

Method

  1. To make the tartare, combine all the ingredients in a small bowl.
  2. Wash the rice in a sieve under cold running water. Put the rice and 685 ml cold water in a small, heavy-based saucepan and bring to the boil over high heat. Cover with a tight fitting lid, reduce the heat to low and cook for 15 minutes. Remove from the heat, fluff the rice with a spatula or large spoon and cover with a clean tea towel. Set aside for 15 minutes.
  3. Put the tuna in a sieve over a bowl and press out as much water as possible. Transfer the tuna to a bowl and use a fork to finely flake. Stir through the tartare.
  4. Line a teacup with plastic wrap, making sure it hangs over the side. Brush the plastic wrap with water. Gently press 1 loosely packed cup of rice into the teacup. Use a finger to make an indentation in the centre of the rice and put 1 teaspoon of the tuna mixture into the indentation. Draw the sides of the plastic wrap over the rice, remove from the teacup and firmly twist to enclose the rice. Keep twisting until the rice forms a ball. Repeat this process to make another five rice balls (avoid using any hardened rice on the base of the saucepan). Leave the rice wrapped in the plastic and set aside for 30 minutes.
  5. Cut the sheets of nori into six 8 cm squares.
  6. Unwrap the rice balls and place each one on a square of nori. Serve with soy sauce.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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