Tuna & Light Mayo Onigiri

📝 Ingredients

• 250 g Japanese short-grain rice (sushi rice)
• 330 ml water
• 2 tbsp rice vinegar
• 1 tsp sugar and 1/2 tsp salt
• 2 tins tuna in water (200 g drained)
• 1 tbsp mayonnaise
• 2 tbsp fat-free fromage frais (40 g)
• 1 tsp salty soy sauce
• 1 spring onion
• 2 nori sheets
• 1 tbsp sesame seeds

🍴 Utensils

• Saucepan with lid
• Fine sieve
• Large dish
• Spatula
• Bowl

📖 Steps

1. Rinse the rice in the sieve under cold water, rubbing it between your hands, until the water runs almost clear. Leave to drain for 10 minutes: this is what gives sticky but distinct grains.
2. Put the rice and water in the pan, bring to the boil, cover and cook for 12 minutes over a very low heat. Remove from the heat and leave to stand for 10 minutes, covered, without ever lifting the lid.
3. Dissolve the sugar and salt in the rice vinegar. Pour over the hot rice spread out in the large dish and mix gently with a spatula using a cutting motion, without crushing the grains. Leave to cool to lukewarm for 10 to 15 minutes.
4. Meanwhile, drain the tuna thoroughly by pressing it, then flake it and mix with the mayonnaise, fromage frais, soy sauce and finely chopped spring onion. The filling should hold together well but not be runny.
5. Wet your hands with cold water and rub them with a pinch of salt so the rice doesn't stick. Take about 75 g lukewarm rice (1/8 of the rice), flatten it in your palm and make a well in the centre with your thumb.
6. Place 1 heaped tbsp tuna filling in the hollow, close the rice over it and press firmly into a triangle with both hands, turning the onigiri 3 or 4 times. Repeat to make 8 onigiri.
7. Cut each nori sheet into 4 strips. Just before eating, wrap a strip around the base of each onigiri and sprinkle with sesame seeds. If making ahead, keep the nori separate so it stays crisp.