STICKY RICE ONIGIRI
sticky rice onigiri
Serves 2 Prep time: 10mins Cook time: 3mins
INGREDIENTS:
1 packet Grain Trust Sticky Rice
1/2 cup canned tuna, drained
2 Tbsp. Japanese mayo (Kewpie)
1 tsp. Sriracha or chili garlic sauce
1/4 tsp. salt
2 sheets Sushi Nori, cut into 1-inch strips
1 small Ziplock bag (sandwich size)
Garnish: Furikake seasoning Black sesame seeds
DIRECTIONS:
Cook the Grain Trust Sticky Rice according to the package instructions. While still warm, transfer it to a bowl and fluff it with a fork.
In a small side bowl, whisk together the drained tuna, mayo, and Sriracha until the mixture is creamy and well-combined.
Open your Ziplock bag and lightly mist the inside with water or rub it with a tiny bit of salt to prevent sticking.
Scoop about 1/3 cup of the warm rice into one bottom corner of the bag. Use your thumb to create a small indentation in the center of the rice.
Place a teaspoon of the tuna mixture into the indentation, then top with another layer of rice to cover the filling.
Press the air out of the bag and use your hands to firmly mold the rice in the corner into a triangle shape. The bag acts as a barrier so you can apply pressure without the rice sticking to you.
Carefully slide the onigiri out of the bag, wrap the bottom with a strip of nori, and repeat for the remaining rice. Sprinkle with furikake or sesame seeds before serving.