Tuna and Egg Onigiri

Method

1. 1

   Prepare the rice according to the packet instructions. Gently transfer to a flat surface and spread flat to cool off. Sprinkle the rice vinegar evenly over the rice and then leave to cool.

2. 2

   Next, boil the eggs. Fill a small saucepan with water and bring to a boil. Add the eggs and simmer for 8 minutes. Drain and submerge in ice water to stop the cooking process. Peel the eggs and set aside.

3. 3

   Drain the tuna and add it to a medium-sized bowl. Add the eggs and mash together with a fork. Add the condiments, seasonings, and spring onions and stir well, leaving bit of texture.

4. 4

   Divide the rice into 6 equal parts. Spread one part rice with slightly wet hands and flatten to 0.5cm in thickness. You can use cling film as a base as it allows you to create the shape of the onigiri more easily.

5. 5

   Place a spoonful of tuna filling in the centre and wrap the rice around it, forming a triangle. Smooth any edges by pressing down the rice triangle, using the cling film to help it keep its shape.

6. 6

   To serve, press one or two of the sides on to sesame seeds and wrap a nori line around the bottom part of the onigiri.

7. 7

   Wrap each onigiri individually in cling film. They’ll keep in a fridge for up to two days.