Portable, easy to eat and extremely delicious, there is no doubt that onigiri is the perfect to-go snack with different fillings of salmon, tuna and Japanese pickles!
Ingredients
Serves 3 people
- 700 g Japanese rice
- 120 g salmonSliced (Substitute with leftover cooked salmon)
- 120 g tunaDiced (Substitute with canned tuna)
- 80 g umeboshiSeeds removed
- 1 to 2 sheets noriJapanese seaweed
- 6 g gingerCrushed
- 30 ml Japanese mayonnaise
- 1 Tbsp white sesame seedsToasted
- 50 ml mizkhan vinegarRice vinegar
- 35 ml mirin
- 35 ml light soy sauce
- 75 g white sugar
- 5 g salt
- 600 ml water
- 2 Tbsp vegetable oil
- Place onigiri on serving plate or dish and sprinkle over some white sesame seeds. Serve at room temperature or cold.
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