Enter a convenience store in Japan and you'll be amazed at the variety of onigiri available. There seems to be no rule as to what you can hide inside the molded rice. In this recipe, the filling is canned tuna mixed with chopped onion and garlic, herb salt and just enough mayo to bind everything together.
4nori sheetscut into quarters and lighted toasted in an oil-free skillet
Spread the rice on a tray, drizzle in the rice vinegar and toss well.
Leave to cool tossing every few minutes.
Make the filling by mixing all the ingredients in a bowl.
Brush the inside of the bottom half of your onigiri mold with water.
Half-fill the mold with the prepared rice and press down the center to create a groove.
Spoon tuna filling into the groove.
Cover the tuna filling with more rice.
Brush the top half of the onigiri mold with water then press down into the rice.
Repeat with the rest of the rice and tuna filling.
Melt the butter in a pan and brown both sides of the onigiri until toasted and lightly crisp (see notes after the recipe).
Stand the browned onigiri on a baking tray about an inch from each other.
Top each onigiri with mozzarella and pop into a preheated 350F oven (or toaster oven) and heat just until the cheese melts.
Serve the cheesy tuna onigiri sprinkle with kizami nori and toasted nori sheets on the side for wrapping them.
Don't overcrowd the pan when browning the onigiri because you don't want them to stick to one another. A regular frying pan will accommodate five to six onigiri at a time so brown them in batches and divide the butter accordingly.The exact number of onigiri you will be able to make depends on the side of the mold you use. Ours is about three inches.
Keyword Cheese, Onigiri, Rice, Tuna
Cheesy Tuna Onigiri https://devour.asia/cheesy-tuna-onigiri/ July 3, 2021