Onigiri with canned tuna

Step-by-step cooking

1. Step 1:

   

   How to make onigiri with canned tuna? Rice for onigiri is suitable only round-grain, due to its stickiness. Long-grain is too crumbly, but Kuban is perfect. Rinse the rice thoroughly under running water, or in a bowl of water, changing the water several times until it becomes transparent. So the excess starch will be washed off the rice. After that, put the rice in a colander and let it stand for 30 minutes - so it will absorb a little water.

2. Step 2:

   

   Pour cold water into a saucepan and immediately put the rice there. Cook until boiling over high heat without a lid. There is no need to salt, since rice for onigiri should be fresh.

3. Step 3:

   

   As soon as the rice boils, immediately cover with a lid and reduce the heat to a minimum. Cook for 15-20 minutes. All this time we do not interfere at all and do not open the lid. When the cooking time is over, remove the pan from the heat and let it stand for another 15 minutes.

4. Step 4:

   

   Remove the lid from the pan and mix with careful cutting movements, letting it cool down a little. You can transfer the rice from the pan to a bowl - this way it will be possible to cool down faster. Important - the rice should stay warm.

5. Step 5:

   

   Prepare the filling. Mix canned tuna fillets with mayonnaise. The structure of the filling should be finely homogeneous, so it is more convenient to knead and mix the fish with a fork.

7. Step 6:

   

   Add nori seaweed shavings to the filling. It is difficult to tell here by the required amount of algae, because they are weightless. Therefore, it is worth adding to taste. I used cooking scissors and cut Nori into thin strips. Mix the filling thoroughly.

8. Step 7:

   

   Wet your hands with water and take about seventy grams of rice. Spread it evenly on the palm of your hand and put a teaspoon of filling (with a slide) in the center of the rice cake. Bring the edges of the tortilla to the center and form a ball, trying to seal the filling inside.

9. Step 8:

   

   Give the rice bun a flat triangular shape. The main thing here is to get used to it. Each subsequent onigiri will look better than the previous one. And, of course, do not forget that your hands should be wet.

10. Step 9:

    

    With scissors, cut strips of nori six centimeters long and two centimeters wide and wrap each onigiri with them. Decorate the nori as desired, sprinkle with sesame seeds. Due to the fact that only the filling has a bright taste in onigiri, they are served with soy sauce, cold.