Tuna Mayo and Umeboshi Rice Balls (Onigiri)

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 397
• Protein: 12 g
• Carbs: 69 g
• Fat: 8 g

Ingredients

• 300 g White rice ( sushi or short-grain )
• 350 ml Mineral water
• 2 tbsp Rice vinegar
• 1 tbsp White sugar
• 1 tsp Gray sea salt
• 100 g Tuna ( canned, drained )
• 2 tbsp Japanese mayo
• 2 piece umeboshi optional ( pitted )
• 2 piece nori seaweed ( cut into strips )
• 2 tbsp Furikake ( for sprinkling )

Instructions

1. Washing the rice

   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. Absorption cooking

   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. Seasoning

   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. Filling preparation

   Drain the tuna and mix it with the Japanese mayonnaise. Prepare the umeboshi plums by removing the pits.

5. Shaping

   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. Finishing and decoration

   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.

Chef's tips

• 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.

Storage

Eat immediately to keep the nori crispy. Otherwise, wrap in cling film without the seaweed.