Easy Canned Fish Yaki Onigiri Recipe

Name: Easy Canned Fish Yaki Onigiri Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 cups Japanese rice or short grain rice (Dinurado); 3 cups water; 2 tbsps black sesame seeds, toasted; 2 tbsps Knorr Liquid Seasoning Original; 1 can tuna in oil or canned salmon, drained well; 1/4 cup Lady's Choice Real Mayonnaise; 1 tsp Knorr Liquid Seasoning Original; 1/2 tsp wasabi (optional)

Take the Tik Tok tinned fish trend to the next level by learning how to make yaki onigiri using canned tuna or salmon as your filling. This recipe gives you flexibility in your fillings as well as in what kind of rice to use. You can use traditional Japanese rice or local short-grained rice dinorado, depending on what’s accessible to you. The beauty of this Yaki Onigiri recipe is once you learn how to make it, the possibilities are quite endless when it comes to the fillings that you can use. Think of this recipe as a tutorial to get the technique right so that you can be creative later on.

Tips

Serve this Yaki Onigiri as is or with a small piece of seaweed at the bottom for added flavor and a decorative touch.

30 min.
4 People
Medium

Ingredients

Rice

2 cups Japanese rice or short grain rice (Dinurado)
3 cups water
2 tbsps black sesame seeds, toasted
2 tbsps Knorr Liquid Seasoning Original

Filling

1 can tuna in oil or canned salmon, drained well
1/4 cup Lady's Choice Real Mayonnaise
1 tsp Knorr Liquid Seasoning Original
1/2 tsp wasabi (optional)

Cooking Method

Rice

Cook your rice in a rice cooker until tender. Once cooked, transfer rice on a bowl. Sprinkle sesame seeds on top and mix to incorporate.

Filling

Combine all filling ingredients in a bowl. Mix well.

To Make the Yaki Onigiri

Fill a bowl with potable water. You will use this to wet your hands.
Wet your hands and scoop about ½ cup of rice mixture.
Make an indent at the center of the mixture and spoon 1 tablespoon of filling inside. Fold the rice over the filling and shape into a rice ball.
To make triangle shaped onigiri, use your hands to form them into a triangle. Set aside and continue making until the rice and filling mixtures are used up.
Heat a non-stick pan with a drizzle of oil over medium heat. Place onigiris on the pan, being careful not to crowd the pan.
Toast the onigiris on both sides. Finish the onigiris by brushing the surfaces with Knorr Liquid Seasoning Original on both sides.