Tuna and sesame rice balls, also known as onigiri, are a delicious and popular Japanese snack. They are made by shaping sushi rice into bite-sized balls and filling them with flavorful ingredients like tuna and sesame. Here’s a brief history, recipe, and some additional information to get you started:
🍙 History: Onigiri has been enjoyed in Japan for centuries, originally as a portable and convenient food for travelers. Over time, they became a beloved staple in Japanese cuisine and are now enjoyed by people all over the world.
🍙 Recipe: To make tuna and sesame rice balls, you’ll need the following ingredients:
- Cooked sushi rice
- Canned tuna (drained)
- Soy sauce
- Sesame oil
- Toasted sesame seeds
- Nori seaweed sheets (optional, for wrapping)
Here’s a step-by-step guide:
- In a bowl, mix the drained tuna with soy sauce and a drizzle of sesame oil. Adjust the seasoning to your preference.
- Wet your hands with water to prevent the rice from sticking. Take a small handful of sushi rice and flatten it on your palm.
- Place a spoonful of the tuna mixture in the center of the rice and gently fold the rice around the filling, shaping it into a ball.
- If desired, roll the rice ball in toasted sesame seeds for added flavor and texture.
- You can optionally wrap the rice balls with a strip of nori seaweed to hold them together and add an extra layer of taste.
🍙 Additional Information: Onigiri can be enjoyed as a snack, part of a bento box, or even as a light meal. They are highly customizable, so feel free to experiment with different fillings such as pickled vegetables, grilled salmon, or even umeboshi (pickled plums). They are best enjoyed fresh and can be stored in the refrigerator for a day or two.
I hope you find this information helpful! Let me know if there’s anything else I can assist you with. Enjoy your tuna and sesame rice balls!
