Directions: |
Directions:Rinse 2 cups sushi rice until water is almost clear.
Pour fresh cold water over rice to cover by 1" and allow to soak 30 minutes. Drain well.
Combine drained rice and 2-1/2 cups water in a medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to low, cover, and simmer until water is absorbed, 12-14 minutes. Remove from heat and let sit, still covered, 15 minutes. Uncover and fluff with a fork. Let sit until just cool enough to handle.
Meanwhile, cut three 8-1/2 x 7-1/2 inch toasted nori sheets into 3 x 1-1/4" strips with kitchen sheers
Prepare the fillings: mix one 5-oz can tuna, 2 TB mayo, 1 tsp soy sauce in a small bowl to combine.
Take the umeboshi plums on a cutting board. Working one at a time, press a chef's knife against the fruit to expose pit. Pull out pit and discard. Set fruit aside - no need to chop further.
Working over sink and using your hands, squeeze liquid out of 1/2 cup kimchi. Chop into small pieces.
Forming the Onigiri - place 1 cup water into a small bowl and stir in 1/2 tsp kosher salt. Dip hands into water, then scoop scant 1/3 cup rice into 1 hand. Form into a thick disk 3-4" in diameter. Create a small indentation in the center and add 1-2 tsp of one of the fillings, or a whole umeboshi. Mold rice up and over the filling to create a sphere. Filling should be completely hidden. Then press firmly with index finger and thumb to form a triangle. Place on cutting board or baking sheet. Repeat with remaining rice and fillings, dipping hands in salt water each time. There will be extra tuna.
Place 1/4 cup furikake or toasted sesame seeds on a small plate. Wrap bottom of each onigiri with a strip of reserved nori, then roll the remaining sides in the furikake.
Can be made 2 days ahead if wrapped tightly and chilled. |
This recipe for Epicurious Onigiri Three Ways is from