24 have already made this dish!
The preparation:
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Prepare the onigiri & cook the rice according to these instructions. Since this recipe only describes the filling. The onigiri basic recipe explains all the important things about onigiri.
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If your tuna is soaked in vegetable oil or its own juice, open the can halfway and discard the oil. Since it is vegetable oil, it can be disposed of in the sink.
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Put tuna and mayonnaise in a container in a 2:1 ratio and stir well.
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Now put the tuna in the pre-made hole. I advise against putting too much in, as otherwise the onigiri will become too mushy.
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Now the hole must be closed and brought into a round or triangular shape.
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Finally, wrap the nori sheet around the onigiri and serve.
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Done! Enjoy your meal :)
Table of contents:
Onigiri are triangular Japanese rice balls made from rice, water and a filling of fish, meat or vegetables. To prevent the hands from sticking to the rice, a nori sheet is usually wrapped around the onigiri. Because onigiri are handy, delicious, durable and cheap, they are popular in Japan and also in Germany. Whether for breakfast, lunch, dinner or in between, onigiri are always suitable.
This recipe is a guide for the Ume Onigiri filling. This means that only the filling is explained here. But don't worry, you'll find the Onigiri Basic Recipe . The Tuna Mayo Onigiri is for people who prefer Western taste. For the others who want to eat traditional onigiri, I recommend the Onigiri with Katsuobushi . After the advertisement for the traditional recipe, we continue with the Tuna Mayo Onigiri. All ingredients can be purchased at German supermarkets. Preparation is very simple and can be done within a few minutes. The special thing about this onigiri filling is that no stove is needed. I recommend that if you use tuna with oil, pour away almost all of the oil, otherwise the onigiri can break (fall apart).
Onigiri Without Technique
If making onigiri by hand doesn't work out the way you want it to, you can also use a mold. This product might help you :)
Onigiri sind schwer zu Formen. Mit diesem Problem hat sich diese Firma auseinandergesetzt und ein Produkt hergestellt ...
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Comments
Ich liebe euer Rezept und vor allem die Thunfisch Variante. Manchmal schneide ich noch feine Zwiebelstücke mit rein. Dann sind sie noch leckerer
Hallo, eine Frage, wie lange haltbar sind sie und wie beware ich die fertigen am besten auf? Liebe Grüße Eva
Hey ich hab eine Frage. Mein Noriblatt wurde so leicht nass durch das Reis und wurde dann weich. Wie kann ich das verhindern?
Hey, kommt in den Reis kein Reisessig rein? Mag den eigentlich sehr gerne, kann man den mit dazu geben oder ist das schlecht für die Konsistenz?