Tuna & Avocado Onigiri
35 mins
8
Medium
Ingredients
- 3 cups sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- Filling
- 350g canned tuna in spring water, drained
- 1 avocado, mashed
- 3 tbsp Japanese mayonnaise (kewpie)
- 2 tsp soy sauce
- 1 tsp sesame oil
- 4 sheets nori, cut into strips
- 3 tbsp sesame seeds, lightly toasted in a dry frying pan
Method
Rinse the rice and cook according to packet instructions.
In a small bowl combine the rice vinegar, sugar and salt.
Stir the vinegar mixture into the cooked rice and let cool slightly.
To make the filling, in a bowl mix the tuna with the avocado, mayonnaise, soy sauce, sesame oil, and a good grind of black pepper until combined.
With damp hands, take a handful of rice and flatten it in your palm. Add a spoonful of the tuna mixture to the centre, then shape the rice around it into a triangle. Repeat with the remaining ingredients.
Wrap a strip of nori around each onigiri and sprinkle with sesame seeds.
Serve immediately or wrap tightly for later.
