4 cups cooked rice (about 1 ½ cups dried to 2 cups water)
1 tablespoon rice vinegar
1 6oz can of tuna
2 tablespoons mayonnaise
1 teaspoon sriracha sauce
1 tablespoon minced pickle
1 tablespoon minced onion
½ teaspoon lemon juice
¼ teaspoon grated garlic
1 teaspoon sesame seeds
Directions
Cook the rice based on package instructions. The brand I use calls for 1 ½ cups of dry rice to 2 cups of water. Season with one tablespoon of rice vinegar.
In a small bowl, combine the tuna, mayonnaise, sriracha, pickle, onion, and garlic. Set aside.
To make the onigiri, you can use your hands, or a plastic mold if you have one. Be sure to have a bowl of water to rinse your hands in between making onigiri. You can portion the rice into ¼ cup sections, or simply eyeball it.
With wet hands, grab a handful of rice and pat it down until it's evenly dispersed across your hand. Place 1-2 tablespoons of filling in the middle and fold the rice over the filling. If it doesn’t fully cover it, top it with a little more rice. Then, begin forming the ball into a nice, flat, hockey-puck-shaped disk. The flatter you can make it, the more crispy texture from pan-frying in butter.
Sprinkle with sesame seeds. Repeat step 4 for the other onigiri.
Once everything has been nicely formed, heat up a large pan over medium-low heat. When hot, place in the onigiri and cook until browned, about 2-3 minutes on each side.
When the onigiri are toasted to perfection, they are ready. Set aside to cool for a few minutes and enjoy!
