Sumo Yaki Onigiri



For The Rice:


In a medium size bowl whisk together the rice wine vinegar, sugar, and 1 tsp of salt. Cook the sushi rice to the instructions on the package. Once cooked and cooled slightly, cut the rice with the vinegar, sugar, and salt solution. Set the rice aside until you are ready to use. (NOTE: You may want to double the rice recipe).

In a large bowl combine the tuna, mayo, sriracha, ginger garlic paste, cucumber, avocado, and sesame oil. Season with salt and pepper to taste. 

With wet hands: form some of the sushi rice in the palm of your hand. Add 1 tbsp of the tuna filling, then add more sushi rice on top and form into a ball. Repeat the process with the rest of the balls. 

In a non stick pan on medium heat, coat the bottom with a thin layer of vegetable oil, fry the rice balls until crisp on all sides then remove from the pan and wrap 1/2 the rice ball with a piece of nori. Garnish with togarashi and black sesame seeds.

Serve with pickled ginger and wasabi on the side.



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