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Japan, Asia · Onigiri (Salmon and Okaka)

Crispy Rice Spicy Tuna Onigiri Bites

Onigiri rice pressed into a block, cut and fried until shatteringly crisp, then topped with spicy tuna mayo, avocado and jalapeño: a one-bite party snack.

ServingsServes 2
Total cooking time40 min
Soaking and chilling+ 1 h 30 min
DifficultyMedium

Method

  1. Wash the rice 3 or 4 times until the water is almost clear, put it in a 16 cm pot with the measured water and soak for 30 minutes. Cover, bring to a boil over high heat, and as soon as it bubbles turn down to low heat and cook for ; turn off the heat and steam for .

    Add in this stepJapanese short-grain rice 160 gWater (for cooking the rice) 210 ml

    high heat→low heat

  2. Stir the vinegar, sugar and salt in a small bowl until dissolved. Tip the hot rice into a wide bowl, sprinkle the seasoning over it and cut it through with the edge of a paddle while fanning for about a minute until glossy. Seasoned rice still tastes of something after frying.

    Add in this stepRice vinegar 4 tspSugar 2 tspSalt ½ tsp

  3. Line a 15×10 cm container with cling film, add the rice and press it down hard with a wet spatula or the base of another container into an even 2 cm layer. Cover with the film and chill for at least . Cold, firm rice cuts cleanly and won't fall apart in the oil.

  4. Put the tuna in a sieve and press it with a spoon to squeeze out all the oil or water. Slice the spring onions thinly and mix them with the tuna, mayonnaise, sriracha and soy sauce; keep it in the fridge until needed.

    Add in this stepCanned tuna, drained 140 gMayonnaise 2 tbspSriracha 2 tspSoy sauce 1 tspSpring onions 1

  5. Lift the chilled rice out by the film onto a board and cut it with a wet knife into 12 rectangles about 4 × 2.5 cm, rewetting the knife whenever rice sticks. Pat the surfaces dry with kitchen paper.

  6. Pour oil into a deep 22 to 24 cm frying pan to a depth of 1 cm and heat over medium heat to 180 °C; without a thermometer, a single grain of rice should sizzle and float immediately. Slide the pieces in away from you in 2 batch(es), leaving space between them, and fry for per side until deep golden. Never leave the hot oil, turn the heat off at once if it smokes, and keep a lid within reach. Lift out onto a rack to drain.

    Add in this stepVegetable oil (for frying) 250 ml

    medium heat

  7. Slice the avocado thinly and the jalapeño into paper-thin rounds (remove the seeds for less heat). Spoon some spicy tuna onto each crispy rice piece, add a slice of avocado and one of jalapeño, sprinkle with sesame and serve straight away.

    Add in this stepRipe avocado ½Fresh jalapeño (or a mild green chilli) ½Toasted white sesame seeds 1 tsp

Cook's tip

Eat within 5 minutes of frying for the best crisp-outside, soft-inside contrast. Don't skip the chilling: under-set rice comes apart in the oil. Crab-stick mayo or salmon flakes make good alternative toppings.

Cooking it at camp

Cook and press the rice at home and bring the block in a cool bag, so at camp you only need to cut it. Instead of shallow-frying, you can pan-fry the pieces in a cast-iron pan with a generous film of oil, turning once; they still get very crisp. Don't fry in hot oil on a windy site.