Tuna Mayo and Umeboshi Rice Balls (Onigiri)
Ingredients
- 300 gWhite rice (sushi or short-grain)
- 350 mlMineral water
- 2 tbspRice vinegar
- 1 tbspWhite sugar
- 1 tspGray sea salt
- 100 gTuna (canned, drained)
- 2 tbspJapanese mayo
- 2 pcumeboshi (pitted)
- 2 pcnori seaweed (cut into strips)
- 2 tbspFurikake (for sprinkling)
Method
Pearly, sticky rice hiding a melting center. The seaweed leaf provides a dry, briny contrast to the touch, while the rice remains tender and warm.
- 1
Wash the white rice in a large bowl of water. Rub the grains between your hands, changing the water until it is perfectly clear. Drain for 30 minutes.
- 2
Put the rice and mineral water in a heavy-bottomed saucepan. Cover tightly. Bring to a boil, then lower to minimum for 12 minutes. The rice should have absorbed all the liquid and remain fluffy.
- 3
Mix the rice vinegar, white sugar, and grey sea salt. Pour over the hot rice and mix gently without crushing the grains until it is shiny.
- 4
Drain the tuna and mix it with the Japanese mayonnaise. Prepare the umeboshi plums by removing the pits.
- 5
Wet your hands with salted water. Take a handful of rice, make a well, place the filling inside and close it. Press firmly to form a compact triangle that doesn't fall apart.
- 6
Sprinkle the furikake on the outer faces of the triangle to decorate and season. Then wrap the base of the triangle with a strip of nori seaweed. It should stick to the rice thanks to the moisture.
Frequently asked questions
How do you get this dish right?
- Always use short-grain rice, long-grain will never be sticky enough.
- Don't press too hard: the rice should remain airy inside while holding together on the outside.
- Water on your hands prevents the rice from sticking to your fingers, it's the key to shaping.
How long does this dish keep?
Eat immediately to keep the nori crispy. Otherwise, wrap in cling film without the seaweed.
