Spicy Tuna Onigiri Recipe

Onigiri hot tuna It is a delightful merger of traditional Japanese rice balls and bold flavors, flavors of hot tuna. These delicious foods are very popular for their comfort, their ability to become pregnant and their fame taste. Whether you are accustomed to Onigiri from the Japanese cuisine or exploring new snacks, this recipe brings a unique development with hot tuna filling and cream wrapped in seasoned rice and legend.

Ideal for meals, lunch boxes, land trips, or quick bites, Onigiri hot tuna It is a multi -use dish that can be customized for heat preferences and flavor definition file. It mixes simplicity with mild rice, which contrasts with the tuna punch cut from the destroyed mayonnaise and the May.

Let's dive into everything you need to know to create the final Hot Tuna Ongiri A.T house!

❤ Why will you love this recipe?

• Easy and fastIt requires a simple store and less than an hour of preparatory and cooking time.
• Carrier: Great for crowded lunch, long -distance walking, or preparatory or preparatory meals.
• CustomizedSet the level of spices, rice spices or fillings as you want.
• Aseel meets the hadithIt combines the traditional Japanese Onigiri and the bold kick of hot tuna.
• Gluten -free options and dairy -free: It is easy to adjust food needs.

???? What will you need to prepare hot tuna?

Below is a list of the basic components of delicious hot tuna making:

For rice:

• 2 cups of Japanese short rice (sushi rice)
• 2 ½ cups of water
• 2 tablespoons of rice vinegar
• 1 tablespoon of sugar
• 1 teaspoon of salt

To fill the hot tuna:

• 1 (5 ounces) tuna in water or oil, drain
• Two tablespoons of Japanese mayonnaise (prefer Kipe)
• 1 tablespoon of Srirasha (adaptation to taste)
• ½ teaspoon of soy sauce
• ½ teaspoon of sesame oil
• 1 teaspoon of chopped green onions (optional)
• Salt

For assembly:

• Nuri sheets (cut by ribbons or boxes)
• Salted water (to deal with rice)
• Market sesame seeds (optional, decoration)

????‍???? How to make hot tuna instructions-step-by-step instructions?

Step 1: Cooking rice

Rinse the rice under cold water until the water is turned on. Mix with water in rice cook or bowl and cook according to the package instructions. Once cooking, allow him to cool a little.

In a small saucepan, heat the rice vinegar, sugar and salt until it melts. Pour this on the rice and gently mix with a wooden spoon or mujahf. Let it cool enough to deal with it.

Step 2: Prepare a hot tuna filling

In a bowl, mixed tuna mixes, Mayonnes Cipei, Crurochha, soy sauce, sesame oil and green onions. Mix well until creamy and mix well. Taste and adjust the level of spices if necessary.

Step 3: Forming rice balls

Prepare a bowl of salted water to wet your hands before handling rice (this prevents adhesion).

Take about half a cup of rice and flatten it a little in your hand. Add 1-2 teaspoons of hot tuna mixture to the center. Fold the rice over the filling and gently accompany it in a triangle or oval shape, and seal the edges.

Step 4: Wrap with Nuri

Wrap each rice ball with a nuclear strip or box. If you are eating Onigiri later, wrap Nouri separately and gather before eating to prevent anger.

Step 5: Apoths and submission

Optionally, the final Onigiri is sprayed with roasted seeds or Furikake. It offers warmth or cold. Enjoy!

Differences

Onigiri hot tuna It can be customized indefinitely to suit different preferences and carry spices. For a more moderate version, reduce or delete SRIRACHA and add more mayonnaise to get a creamy texture. For heat lovers, it includes precisely chopped hot pepper or a group of hot hot pepper oil for an additional kick.

Instead of tuna, try the cooked salmon mixed with the same blend of hot mayonnaise for similar taste with a slightly different texture. Another option is to use canned chicken or even mashed chickpeas for vegetarian development. For those who avoid mayonnaise, Greek yogurt or avocado can be creamy alternatives.

You can also plant rice with Furikake or chopped herbs to add sophistication and visual appeal. For the rotation of my cheese, enter a small cube of Mozarilla or cheddar in the middle of the rice ball.

Experience with shapes – rioters are traditional, but cylindrical balls or shapes also work well, especially for children or party dishes.

Cooking notes

The ideal cooking begins with rice mastery. Japanese grain rice is necessary-it provides the right sticks to maintain the shape. Rinse rice before cooking is very important to remove excess starch, which can make rice glue. Use the rice cook for fixed results or a heavy pot for cooking.

When rice spices, avoid excessive or destroying pills. Nice folding movement maintains texture and appearance.

Ensure that your hands are clean and slightly installed with salted water when forming Onigiri. This prevents adhesion and helps to connect outside the rice a little.

Do not fill the center or that the rice ball will collapse. A teaspoon or two of the perfect packing. Gently but designed the rice around it, completely seal it.

Nuri adds flavor and structure, but it can become ever over time. For the best results, wrap it before eating directly if it is to go forward.

Finally, keep the sprayed hot tuna if stored. Although it is better to eat it on the same day, it can be kept for up to two days in a sealed container in the refrigerator.

???? Submit suggestions

Onigiri hot tuna is a flexible dish that can be served warm, at room temperature or cooler – which makes it a wonderful addition to Bento boxes or picnic baskets. Get her with a bowl of Missu soup or light side salad for a good lunch.

It also shines as appetizers in parties or snacks during films nights. Include dipping sauce such as soy sauce, hot mayonnaise or bonzo for more diversity.

For a more full meal, serve alongside Edamame, sea herbal salad, or light pasta dish like Soba or UDON.

If you are hosting a Japanese Night of a character, serve hot tuna with other ongiri varieties such as Pickled Plum (Umeboshi) or salmon. Their fun shape and bold flavor makes them successful with both children and adults.

???? Useful tips

1. Using rice is short grainsIt is the key to achieving the perfect sticky texture of formation.
2. Cooling rice a littleTreating hot rice tubes is difficult. Let him cool enough, so it is safe to touch it but still warm to make it easier.
3. Your hands saltThe decline in light in salted water prevents rice from gluing and external seasons skillfully.
4. Do not fill: Little fullness of fullness. It can loosen a lot of rice ball.
5. Gently: Click firmly but not very difficult. You want the rice to stick together without becoming soft.
6. Nuri wrapped at the last minute: It prevents marine herbs from Mandi if ongiri is early.
7. Add sesame seeds or Furikake: To get an additional texture, crisis, and optical taste.
8. The refrigerator in tightly closed containersStore ongiri in a casing or plastic containers if it does not eat immediately.
9. Eat in two daysIt is better to consume tuna -based fillings quickly.
10. Use a plastic cover for easy formation: Especially if you are a beginner – I am cultivated by rice with plastic to avoid chaos.

???? Tips for the best hot tuna onigiri

To make Best hot tuna OngiriStart with high -quality ingredients. Use Japanese rice for short grains and KWPIE Mayo to get an authentic flavor and texture. When mixing hot tuna, taste the filling before filling to ensure an ideal balance of heat and cream.

Gently deal with excessive rice will make it thick and dry. Only use enough pressure to keep the shape. Dip your hands in salted water often to prevent rice from sticking and spices the outer layer lightly.

For the most satisfied bite, place the filling in the middle and completely seal it with rice. Do not forget to commit Nuri just before service in the ideal crisis.

Finally, keep your hands clean and organize with the preparatory station, it will make the entire process smooth, especially when making multiple Onigiri.

⏱ Overview of timing

• Preparatory time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

???? Food Information (for all onigiri)

• Thermal calories: 180 kilos of lion
• protein: 7 grams
• Sodium: 320 mg

❓ Common questions

Q: Can I use regular rice instead of Japanese short grains rice?
A: It is not recommended. Japanese short grains have the right sticks to hold the shape. Ordinary rice may collapse.

Q: Is it acceptable to make hot tuna Ongiri in advance?
A: Yes, but to get the best texture, wrap Nuri separately and cool for up to two days.

Q: Can I make this without mayonnaise?
A: Certainly. Try Greek yogurt, mashed avocado, or even silky tofu as creamy methods.

Q: Is hot tuna hot hot enough for lovers of hot pepper?
A: Moderate spices, but you can adjust it by adding more SRIRACHA, hot pepper chips or hot pepper oil.

Q: Can I freeze onigiri?
A: You can freeze them without Nuri. Reinfall in the microwave and its fresh Nuri rolled before eating.

???? Conclusion

Onigiri hot tuna It is a delicious marriage of bold flavors and traditional Japanese food. This hot tuna is available in each bite wrapped with a tanker and brittle legend for a snack or a meal that satisfies any passion. Whether you eat meals, plan for a picnic, or look at your lunch box spices, this easy recipe is the winner.

Once the basic technology is mastered, you can experience inevitably with fillings, spices and layers. From eating informal snacks to elegant appetizers, the hot tuna Onigiri brings an explosion of UMAI, texture, and spices on your table.

Make today's batch and try to formulate homemade Japanese rice balls with a fiery development! ????????