Recipe Spicy Mayo Tuna Onigiri

[kaneohegirlinaz]

Spicy Mayo Tuna Onigiri

5 large or 10 small Rice Balls

Ingredients for filling:
1 seven ounce can of Tuna, drained and flaked
3 Tbsp. Mayonnaise
3 Tbsp. Sriracha
3 Green Onions, tops only, sliced thinly

Ingredients for the Rice Ball:
1/3 C. cooked & cooled to room temperature, medium grain Rice per Onigiri
1 tsp. Black Sesame Seeds
1 tsp. Roasted Sesame Seeds


Wrapper:
Nori Sheet, cut into strips (cut the width of the wide edge of the form and long enough to just barely go around the Onigiri)


Method:
Combine the filling ingredients and set aside

Combine the Rice Ball ingredients and set aside
Have a small bowl of water set to the side to dampen the form as well as your hands so that Rice won’t stick

**Using a small Onigiri form, spoon in about 2 tablespoons of rice and make a well in the middle
Place about 1 tablespoon of the filling in the center of the well
Cover the filling with another 2 - 3 tablespoons of Rice, don’t over fill the form
Press firmly with the top piece of the form

Gently remove the Rice Ball for the form
Place a strip of Nori “shiny” side down, facing “North-South”

Place the Onigiri down in the center of the Nori strip
Wrap the Nori up over the middle of the Onigiri, up towards the “point” of the Onigiri

Serve as a snack or a side dish

** You don’t have to have a Onigiri form, you could shape your Rice Ball in your dampened hand to any shape you like