Spirited Away’s Onigiri (Spicy tuna rice balls)
Course: SnacksDifficulty: EasyThe perfect addition to any bento box! This recipe is part of a series recreating Studio Ghibli’s iconic dishes. Check out the other recipes in the collection HERE
Ingredients:
1 cup sushi rice (or mochi rice, if preferred)
2 cups water
2 envelopes of tuna
2 tablespoons Kewpie mayo
1 tablespoon hot sauce (like sriracha)
1 teaspoon sesame oil
1 teaspoon soy sauce or salt (adjust to taste)
Rice vinegar (optional)
Instructions:
- Rinse and wash 1 cup of sushi rice (I used mochi rice (sweet rice) but I recommend using sushi rice). Cook it using a rice cooker or a pot over the stove.
- If using a pot, combine the rinsed rice with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover the pot, and let it cook for 15 minutes without removing the lid.
- After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 2-3 minutes to finish cooking. Allow the rice to cool slightly before making the rice balls.
- In a bowl, mix together the tuna, Kewpie mayo, spicy sauce, sesame oil, and soy sauce or salt. Adjust the seasonings to taste, ensuring a well-combined and flavorful mixture.
- Place a sheet of plastic wrap on your work surface. Scoop a portion of rice onto the plastic wrap and shape it into a triangle. Spoon a generous amount of the spicy tuna filling onto the center of the rice triangle. Add more rice on top of the filling to cover it completely.
- Using the plastic wrap, gently mold the rice into a ball, ensuring the filling is enclosed. Twist the plastic wrap to shape the rice ball and prevent sticking. Repeat this process until all the rice and filling are used up, yielding 5-7 rice balls.
- For best results, refrigerate the rice balls for a few minutes to allow them to set.
- Optional: Before serving, drizzle some rice vinegar over the rice balls for added flavor and enjoy!
