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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


·         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


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

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