Negitoro Onigiri (Minced Tuna Rice Ball)
User Reviews
0
0 reviews
Unrated
Negitoro Onigiri (Minced Tuna Rice Ball)
Report
Bring something special to the table with this well-loved recipe.
Share:
Ingredients
- 60 g tuna block, sashimi grade
- salt
- ½ tbsp mayonnaise Japanese style
- ½ tsp neutral cooking oil generic cooking oil
- ⅛ tsp dashi granules
- 440 g Japanese short-grain rice warm (not hot, cooked
- wasabi
- green onion finely chopped
- 4 trips nori seaweed sushi
- soy sauce
Instructions
- Shiojime (optional step for improved texture & flavor). Wash and dry 60 g sashimi grade tuna block, then sprinkle with salt all over and place it in a container. Store the container in the fridge for 10-15 minutes with one side elevated to drain the excess moisture. Wash off the salt and pat dry with kitchen paper.
- Use a spoon to scrape the tuna flesh.
- Chop with a knife until it becomes roughly mashed.
- Place the mashed tuna in a bowl and add ½ tbsp Japanese style mayonnaise, ½ tsp cooking oil and ⅛ tsp dashi granules. Mix until combined.
- Measure out 440 g cooked Japanese short-grain rice and divide it into equal portions. If using a rice ball mold, sprinkle a pinch of salt into the mold and add half a portion (approx 55g / 2oz) of rice. Make a dent in the center and add a spoonful of mashed tuna.
- If shaping by hand, wet your hands and sprinkle them with a pinch of salt. Take a portion of rice (approx 110g / 4oz) and spread it flat on your palm, placing the tuna in the center. (Wet hands to prevent sticking.)
- Top the tuna with a small blob of wasabi and a few finely chopped green onions. Add 1 drop of soy sauce.
- For the mold, cover with the other half of the rice and sprinkle with a pinch of salt. For hand-shaping, fold the rice over and then shape into a rounded triangle.
- Wrap with nori and enjoy!
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
