Crispy Tuna Mayo Yaki Onigiri
From the MolalaCook kitchen · 烘焙手記
Crispy Tuna Mayo Yaki Onigiri
香脆吞拿魚蛋黃醬燒飯糰
Fill Japanese rice triangles with tuna mayo, brush with honey and soy, then pan-sear until the rice turns crisp.
▶ Watch the recipe
Before you begin
A little cling film helps shape them without sticky hands. Use a thin film of glaze. Too much liquid loosens the rice, and the honey can brown quickly.
Method 做法
Cook the rice and mix the filling
Cook the short-grain rice and water in a rice cooker. Flake the drained tuna and mix with just enough mayonnaise to bind it. Use the rice while still warm enough to hold together.
See this stage at 0:44 →
Form the triangles
Spread a layer of rice on a piece of cling film. Place a little tuna mayo in the middle and cover with more rice. Gather the film around it and press firmly into a triangle, sealing the filling inside.
See this stage at 1:48 →
Glaze and sear
Mix the soy sauce and honey. Brush the triangles lightly and sear in a lightly oiled pan, turning carefully until both broad sides are crisp. Wrap with nori if desired and serve.
See this stage at 3:34 →
Watch & bake along
Crispy Tuna Mayo Yaki Onigiri
✦How do I keep the filling inside?+
Tools for this recipe
Blue & White Linglong Dessert Bowls, Plates & Spoon · 4.5 in Bowl (280 ml)
Serve individual portions in the dessert bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
Little Vintage Dipping Dishes
Set out the measured toppings or seasonings in a small dish before starting.
