Onigiri Japanese Rice Balls

• Seafood

  • 1 cup Canned tuna
  • 1 cup Salmon, baked
  • 1 Salmon flakes, dried

• Produce

  • 3 Green onions
  • 1 Seaweed, Dried
  • 1 Shiso, red

• Condiments

  • 1/2 tbsp Mayonnaise
  • 1 sprinkling Nori furikake

• Pasta & Grains

  • 1 cup Short grained rice

• Baking & Spices

  • 1 Rice seasoning
  • 1 pinch Salt and pepper
  • 1 pinch Sea salt

• Oils & Vinegars

  • 1 sprinkle Rice vinegar
  • 1 Drizzle Sesame seed oil

• Prepared

  • 1/2 cup Kimchi + some, juice

• Liquids

  • 1 1/2 cups Water

• Other

  • 1 tablespoon guchujang (Korean chili paste

Found on megiswell.com

Description

Directions

• Wash the rice until the water runs clear. This takes longer than you think. Soak the rice for 30 minutes and then drain. Transfer to a rice cooker along with 1.5 cups water and cook.
• While the rice is soaking and cooking, prepare your filling of choice.
• For the Spicy Kimchi Tuna, heat a drizzle of sesame seed oil on medium heat. Once it’s warm, add the green onions, kimchi and a little bit of kimchi juice. Sauté for 3 minutes. Add the tuna and guchujang and mix until fully incorporated. Put into a bowl and set aside.
• For the Salmon Furikake, mix all the ingredients together in a bowl and set aside.
• Once the rice is done cooking, add a little bit of rice vinegar and sea salt and mix. Let the rice cool enough to be able to handle.
• Wet your hands (I like to keep a bowl of water near by so I can constantly wet my hands) and scoop 1/4th cup rice into the palm of your hand. Make an indentation and place your filling of choice in the middle. Shape the rice around the filling into a triangle, ball, or cylinder shape.
• Place a sheet of seaweed on the bottom. Usually youre supposed to use unflavored seaweed sheets that you cut into the desired sizes but I like to use seasoned seaweed. (1) Because I like the extra kick of flavor and (2) because you can buy seasoned seaweed in pre-cut packets.
• Sprinkle the rice ball with your choice of rice seasoning (furikake). My personal favorites are nori komi furikake and salmon furikake. Serve with roasted seaweed sheets and pickled plums (umeboshi).