Categories: Asian, Fish

Ingredients

• Ingredients:
• -sushi rice
• Filling:
• -tuna
• -mayonnaise
• -sriracha
• -MSG
• For the Glaze:
• -1 Tbsp. miso paste
• -1 Tbsp. mirin
• -1 Tbsp. sake
• -1 tsp. sugar

Directions

1. Cook the Sushi Rice:

2. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or using a rice cooker. Once cooked, let it cool slightly until it’s comfortable to handle.

3. Prepare the Filling:

4. Mix the tuna with mayonnaise, sriracha (to taste), and a pinch of MSG. Adjust the seasoning according to your preference. Set aside.

5. Form the Onigiri:

6. Wet your hands lightly with water to prevent the rice from sticking. Take a small handful of sushi rice and shape it into a triangle or oval shape (traditional onigiri shapes). Make an indentation in the center of the rice and spoon in a small amount of the tuna filling. Cover the filling with a bit more rice and reshape the onigiri, making sure the filling is enclosed.

7. Make the Glaze:

8. In a small pan, combine the miso paste, mirin, sake, and sugar.

9. Grill the Onigiri:

10. Preheat a grill pan or non-stick skillet over medium heat. Brush the onigiri with the miso glaze on both sides. Place the onigiri on the grill pan and cook each side for about 2-3 minutes, or until crispy and lightly charred. Brush more glaze on each side while grilling.

11. Serve:

12. Once the onigiri are grilled and crispy, remove them from the pan. Optionally, brush a little more miso glaze on top before serving.

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