Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
Onigiri with tuna filling
1 h 30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 384
  • Fat about 7g
  • Carbohydrates about 62g
  • Protein about 18g
This is needed
This is needed for 4 people
Sushi rice
  • 300 g sushi rice
  • 4.5 dl water
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 0.75 tsp salt
Tuna filling
  • 1 tin pink tuna in brine (approx. 155 g), drained, broken into chunks
  • 3 tbsp plain organic cream cheese
  • 0.5 tbsp miso paste
  • 100 g cucumber peeled, cored, diced
To shape
  • 1 nori sheets, cut into strips
  • 3 tbsp sesame seeds, coarsely crushed
View these products
And that's how it's done
And that's how it's done
Sushi rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins (do not remove the lid). Combine the vinegar, sugar and salt, separate the rice with a fork, pour the vinegar over the top, carefully mix in and leave to cool.
Tuna filling
Mix the tuna, cream cheese, miso and cucumber.
To shape
Place a piece of cling film on the work surface. Place 2 tbsp of rice on top, spread to approx. 5 mm thick, place 1 tbsp of tuna filling in the middle. With the help of the cling film, fold the rice over the filling, shape into a ball, press into a triangle. Remove the onigiri from the cling film, wrap each in a strip of nori, sprinkle one corner with sesame seeds. Repeat the process with the remainder of the rice, tuna filling and nori strips.