Ingredients
Method
- Place rice in a fine-mesh sieve and rinse well under cold running water until the water runs mostly clear. Drain well.
- Add rice, water and salt to a rice cooker and cook until fully absorbed. Leave the lid on for another 10 minutes to steam.
- Fluff the rice then set aside either in the fridge or on the bench until cool enough to handle. Cover with a kitchen towel to keep it from drying out.
- Combine the tuna, mayo, Lee Kum Kee Chiu Chow Chilli Oil and shallots in a bowl and use a fork to mash and stir together.
- Use kitchen shears to cut each nori sheet lengthwise in half. Cut the halves into smaller strips, approx 3 cm wide.
- Once the rice is cool enough to handle (but still warm), assemble the onigiri.
- Line a small bowl with cling film and add about ½ cup of cooked rice, pressing to make a small crater in the centre to fit the tuna mix.
- Add a tablespoon of tuna to the centre and, using the cling film, mould and press the rice around the filling.
- Shape into a triangle.
- Remove from the cling film and brush both sides with more Lee Kum Kee Chiu Chow Chilli Oil.
- Pan fry on medium high for about 2 minutes per side or until golden and crisp.
- Finish with a strip of nori wrapped around the base and enjoy.
