In my former life, I went to Japan a bunch of times, and I always enjoyed eating there. I can’t wait to go back there. In supermarkets, onigiri<\/em>, these rice triangles, filled with cooked tuna, cooked salmon, or a salted plum, can easily be found, but they can also take other shapes (dumplings, rectangles etc.). As soon as they are grilled (usually on a small grill), they are yaki onigiri (yaki = grilled). Here, I make them in the pan and I also put furikake, a condiment that gives a delicious taste to the rice. I enjoyed this recipe which is much easier to make than it looks!<\/p>\r\n\r\n\r\n\r\n

For 10 yaki onigiri:<\/p>\r\n\r\n\r\n\r\n

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• 330g of sushi rice<\/li>\r\n
• 415g of water<\/li>\r\n
• after cooking : furikake<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

  Sushi vinegar:<\/p>\r\n\r\n\r\n\r\n

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  • 50g of sugar<\/li>\r\n
  • 10ml of mirin<\/li>\r\n
  • 70ml of rice vinegar<\/li>\r\n
  • 5g of salt<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

    For the spicy tuna:<\/p>\r\n\r\n\r\n\r\n

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    • 55g of mayonnaise<\/li>\r\n
    • 10g of sriracha<\/li>\r\n
    • 140g canned tuna (drained net weight)<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

      For cooking and tasting:<\/p>\r\n\r\n\r\n\r\n

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      • 1 teaspoon of oil for cooking<\/li>\r\n
      • clear soy sauce to devour<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n

        Start by washing the sushi rice.<\/p>\r\n\r\n\r\n

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        Rinse and drain. Put it in a rice cooker or saucepan.<\/p>\r\n\r\n\r\n

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        Pour in the water (415g) and turn on.<\/p>\r\n\r\n\r\n

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        Meanwhile, mix sugar, mirin, vinegar and salt in a bowl.<\/p>\r\n\r\n\r\n

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        When the rice is cooked, unplug the rice cooker without the lid. Let it cool a little and then pour it into a container. Pour in the vinegar sauce gradually. Don’t put everything! Mix without crushing the grains of rice, you must be very careful.<\/p>\r\n\r\n\r\n

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        I put in about 3\/4 of the sauce and save the rest for another time. But if you prefer more vinegar, then add more!<\/p>\r\n\r\n\r\n

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        This is furikake, a Japanese condiment for rice. You can find it in Japanese grocery stores, in more general Asian grocery stores and also online. There are a lot of different kinds.<\/p>\r\n\r\n\r\n

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        I season the rice with a good tablespoon. Mix carefully.<\/p>\r\n\r\n\r\n

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        Prepare the tuna. Flake the 140g of drained tuna with a fork.<\/p>\r\n\r\n\r\n

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        Here is the Japanese mayonnaise, but feel free to use another mayonnaise. The red pot is the sriracha sauce.<\/p>\r\n\r\n\r\n

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        Add the sauces and mix well.<\/p>\r\n\r\n\r\n

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        Here is the small onigiri mold. You can do without it and do it all by hand, but it’s still much more convenient with it! I bought the best one at Kioko in Paris, but you can find it online.<\/p>\r\n\r\n\r\n

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        Put a first layer of rice making a kind of cavity.<\/p>\r\n\r\n\r\n

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        With about 20g of tuna per onigiri.<\/p>\r\n\r\n\r\n

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        Replace with rice. There should be at least 6mm of rice on top of the tuna.<\/p>\r\n\r\n\r\n

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        Put on the small lid, press, then carefully remove from the pan.<\/p>\r\n\r\n\r\n

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        Heat a frying pan with a little oil (not too much because the rice may fall apart…) then grill the onigiri until they have an amber color.<\/p>\r\n\r\n\r\n

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        Brush both sides with clear soy sauce, then apply a sheet of seaweed cut to size.<\/p>\r\n\r\n\r\n

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        All that’s left to do is to enjoy it with soy sauce!<\/p>\r\n\r\n\r\n\r\n

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        Yaki Onigiri au thon piment\u00e9<\/h2>\n

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