Miso Tuna YakiOnigiri
Making your own sushi has never been easier than with these
crispy rice pockets with a tuna-miso filling.
·
Serves 6–8
Ingredient
·
400g sushi rice
·
¼ cup(60ml) rice vinegar, plus an extra splash
·
2 tbs caster sugar
·
4 spring onions
·
130g can tuna in olive oil, drained
·
2tbsmisopaste
·
⅓ cup (80ml) soy sauce
·
2 ½ tbs sesame seeds
·
Sunflower oil, to fry
·
2 seaweed sheets (optional)
·
Srirachachilli sauce, wasabi and pickled ginger, to serve
Recipe
1. Cook the sushi rice
according to the packet instructions. Add the vinegar and sugar, and stir to
combine. Spread out the rice on a tray and set aside to cool.
2. Meanwhile,
finely chop 3 spring onions and place in a bowl along with the tuna and miso paste.
Season with black pepper and stir to combine.
3. Lightly grease a
tray with a little oil and set aside. Finely slice the remaining spring onion and
set aside. Place a bowl of cold water beside your chopping board and add a splash
of rice vinegar to it. This is to dip your hands in, so it’s easier to handle
the sushi rice.
4. Once the rice
has cooled enough for you to handle, start making your on giri. Dip your hands in
the bowl of water and make a ball of rice in your hand, about the size of a lime.
Using your thumb, push an indent into the middle, and spoon in 1 teaspoonful of
the miso tuna, then top with a little more sushi rice. Gently roll it so the tuna
is covered and the ball is compact and smooth. Then, with wet hands, mould it into
at riangle (or leave as a ball if you like)
5. Place the
finished onigiri on the prepared tray and repeat with the rest
ofthericeandtunafilling.Coverwith plastic wrap and chill in the fridge for
atleast1hourtofirmup.
6. Pour¼cup (60ml) soy
sauce into a small bowl, sprinkle in some sesame seed sand set aside. Place a large
fry pan over medium heat with a drizzle of oil. Fry the onigiri for 2 minutes
each sideoruntiltheyhaveapalegolden crustonbothsides.
7. Brush the
onigiri with the remaining 1 tbs soy and sprinkle with sesame
seeds.Fryforafurther1-2minutes until caramelised.
8. Cut strips of seaweed,
if using, and wrap one around each onigiri. Serve sprinkled with the reserved
sliced spring onion and drizzled with chilli sauce with the wasabi, pickled
ginger and soy sauce on the side
Miso Tuna YakiOnigiri
