Ingredients
Equipment
Method
Prepare the Sushi Rice:
- Rinse the sushi rice three times or until the water runs clear.
- Cook the rice in a rice cooker or on the stovetop following package instructions.
- Once cooked, fluff the rice, add the rice vinegar, and gently mix.
Make the Tuna Filling:
- In a bowl, combine the drained tuna, Kewpie mayo, sriracha, salt, and pepper.
- Mix well, adjusting the mayo or sriracha to taste. Set aside.
Assemble the Onigiri:
- If Using an Onigiri Mold: Add a layer of rice to the mold, then place 1 tablespoon of the tuna filling in the center, followed by more rice. Press down with the mold to form a compact triangle.
- If Using Hands (No Mold): Wet your hands with water to prevent sticking. Place a scoop of rice in your palm, add 1 tablespoon of the tuna filling, then top with more rice. Shape into a triangle, or use plastic wrap for easier handling.
Pan-Fry the Onigiri:
- Heat the avocado oil in a pan over medium heat.
- Fry each onigiri for about 3 minutes per side, or until crispy and golden.
- Enjoy your Tuna Yaki Onigiri warm and crispy!
Notes
- Don't have a mold: Wet Your Hands and Use Plastic Wrap: Sushi rice can be very sticky! If you’re shaping by hand, keep your hands damp to prevent sticking. Or, use a piece of plastic wrap to shape the onigiri easily and mess-free.
- Get the Rice Right: Rinsing sushi rice until the water is clear removes excess starch, helping you achieve that ideal sticky-but-not-mushy texture.
- Don’t Rush the Frying: Fry the onigiri over medium heat, giving each side about 3 minutes to get golden and crispy. This adds a delicious, toasty layer that makes yaki onigiri extra satisfying!