Essen aus japanischem Convenience Store nachkochen: Onigiri

Ingredients

• 2 cups Japanese Short-Grain Rice (short‑grain sushi rice, rinsed)
• 2.5 cups Water (for cooking rice)
• 1 tsp Salt (to season rice)
• 1 can (150g) Canned Tuna in Water (drained)
• 2 tbsp Japanese Mayonnaise (Kewpie) (creamy Japanese mayo)
• 1 tsp Soy Sauce (optional for tuna filling)
• 200 g Salmon Fillet (skin removed, cut into bite‑size pieces)
• 1 tbsp Soy Sauce (for salmon) (for salmon filling)
• 1 tsp Mirin (sweet rice wine)
• 2 sheets Nori Sheets (cut in half to wrap)
• 1 roll Plastic Wrap (for shaping onigiri)

Instructions

1. Rinse the Rice

   Place the rice in a bowl, fill with cold water, stir, and drain. Repeat 3–4 times until water runs clear.

   Time: PT5M

2. Cook the Rice

   Add rinsed rice and 2.5 cups water to the rice cooker (or pot). Cook according to rice‑cooker settings or bring to a boil, then simmer covered for 15 minutes.

   Time: PT20M

   Temperature: 100°C

3. Season the Rice

   When rice is done, transfer to a large bowl, sprinkle 1 tsp salt, and gently fold to combine.

   Time: PT2M

4. Prepare Tuna Mayo Filling

   In a small bowl, combine drained tuna, 2 tbsp Japanese mayo, and 1 tsp soy sauce (optional). Mix until evenly coated.

   Time: PT5M

5. Cook Salmon Filling

   Heat skillet over medium‑high heat, add salmon pieces, sauté 5 minutes until just cooked. Add 1 tbsp soy sauce and 1 tsp mirin, stir and simmer another 5 minutes until sauce thickens.

   Time: PT10M

   Temperature: 180°C

6. Shape Onigiri

   Place a sheet of plastic wrap on a flat surface. Scoop about 1/3 cup seasoned rice onto the wrap, flatten, add desired filling in the center, then cover with another 1/3 cup rice. Mold into a triangle or ball using hands or an onigiri mold.

   Time: PT10M

7. Wrap with Nori

   Wrap each formed onigiri with half a nori sheet, pressing gently to adhere.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

8g

Carbohydrates

30g

Fat

5g

Fiber

1g