After my gut-busting Taco Bell meal yesterday I needed something light to cleanse the palate. It makes a quick finger food when you’re craving something refreshing like the simple flavors of rice and fish.
- Make rice the usual way, washing it 4-6 times. Use sushi rice if you can, short-grain otherwise, but anything is fine.
- While you’re waiting, prepare your filling. Here I used canned tuna mixed with some hot sauce and Japanese mayo.
- When the rice is done, add 1tsp of rice wine vinegar per cup of rice, with a generous amount of furikake and salt to taste. Fluff it up with a fork or rice paddle, then cover and let cool for 5 minutes.
- Prepare the nori, depending on how much you want the onigiri to be covered. For fully wrapped onigiri, splitting a sheet into thirds should be enough. If you just want the bottom covered, halving the nori sheet, then splitting each half into thirds should be sufficient.
- Wet your hands with water, then scoop a handful of rice and flatten it in your palm. Add filling and cover with more rice. Squeeze using your palms (not fingers) the rice ball into the proper triangular shape.
- Place the rice ball into the center of your prepared nori and wrap it onto the sides of the ball. Use a bit of water if necessary to get it to stick.
—