3 onigiri recipes
Forget plain tuna or salmon; I am transforming this classic Japanese snack with three new exciting recipes.
Ingredients
Shrimp Onigiri
- 10 pieces shrimp (cleaned and deveined)
- salt and pepper
- 1-2 tbsp mayonnaise
- 1/2 to 1 tbsp honey
- 1/2 tsp salt and pepper (if needed)
- 2 cups rice
- Furikake seasoning
Smoked Salmon Onigiri
- 1.5 cups rice
- 4 oz smoked salmon
- Furikake seasoning
- 1 tbsp mayonnaise
- 1 tbsp sriracha
Tuna Mayo Onigiri
- 2 cups rice
- Furikake seasoning
- 3 oz tuna
- 1-2 tbsp mayonnaise
- creole seasoning (if not available please use your favorite seasoning)
- Nori sheet (optional)
Instructions
Shrimp onigiri
- Start by roughly chopping the shrimp into bite pieces, season with salt and pepper.
- In a hot skillet, add the seasoned shrimp and fully cook for 4-6 minutes.
- In a bowl, combine mayonnaise, green onions, honey, salt, and pepper. Add the cooked shrimp and mix. Taste and adjust to your liking by adding more mayonnaise, honey, or salt and pepper.
- Onigiri assembly using a mold: Divide the rice into 6 equal parts. Take the onigiri mold and add 1 part of rice. Next, scoop in the shrimp mixture, pack it in, and add another part of rice. Press down with the onigiri mold to shape and pack the onigiri. Once shaped and packed, release the onigiri onto a plate. Repeat these steps until you have 3 onigiris.
- Serve with cucumber slices or by itself. Enjoy!
Smoked Salmon Onigiri
- In a small bowl, combine mayo and sriracha, then refrigerate until ready to serve.
- Start by roughly chopping the smoked salmon into bite-sized pieces.
- Mix rice, furikake, and smoked salmon in a bowl.
- Onigiri assembly using saran wrap: Lay a sheet of saran wrap flat on a clean surface. Put the desired amount of rice on the center of the saran wrap. Create a well in the center of the rice and add your smoked salmon filling. Gather the saran wrap around the rice and filling, forming a pouch. Carefully unwrap the saran wrap to reveal your perfectly shaped onigiri.
- Be sure to serve the onigiri with a dollop of sriracha mayo on top, then enjoy!
Tuna Mayo Onigiri
- Start by draining the canned tuna, place it in a bowl, and mix with mayonnaise and creole seasoning.
- In a separate bowl, combine the rice with furikake seasoning.
- Onigiri assembly using saran wrap: Lay a sheet of saran wrap flat on a clean surface. Put the desired amount of rice on the center of the saran wrap. Create a well in the center of the rice and add your tuna mayo filling. Gather the saran wrap around the rice and filling, forming a pouch. Carefully unwrap the saran wrap to reveal your perfectly shaped onigiri.
- Cut a small piece of onigiri and wrap it with a nori sheet, this step is optional.
Notes
From the classic tuna twist to the elegant smoked salmon, these three onigiri recipes prove that this humble rice ball can be transformed into a culinary masterpiece.
Make sure to showcase your creations on Instagram by tagging me @melshealthybowl.
Tried this recipe?Let us know how it was!