Makes 6 Onigiris
- 1 1/2 cups uncooked White Rice (we use Koda Farms Kokuho Rose Heirloom Rice)
- 3 tbsp Sriracha
- 2 tbsp Kewpie mayo
- 1/2 cup sashimi-grade raw tuna or salmon
- 1 raw green onion, cut into rings
- 1/2 one large avocado (use a whole avocado for vegetarian version)
- 2 grinds of black pepper
- 1/4 tsp Jacobsen Salt Co. Infused Black Garlic Salt (optional)
- 1 tbsp rice vinegar
- 1 generous tsp sesame oil (optional)
- 3-4 tbsp Jacobsen Co.Furikake
Step 1: Make the Rice!
Follow the cooking instructions listed on your rice package. Once cooked, cool the rice and begin assembling the filling. You want rice that is warm but not too hot to touch. If using a rice cooker, keep it on the warm setting, but if cooking on the stovetop, keep the rice covered.
Step 2: Make the Sriracha Mayo!
Mix the Sriracha and Kewpie until blended. Set aside.
Step 3: Assemble the Filling!
Mix tuna or salmon, avocado, green onions, Sriracha mayo, black pepper, and Infused Black Garlic Salt (optional) until evenly combined.
Step 4: Dress up the Rice!
Mix rice vinegar and sesame oil (optional) with the rice. Add the Furikake. Mix until consistent.
Step 5: Fill Your Mold!
Open your onigiri mold. With a spoon, pack each onigiri mold halfway with rice. Take approximately 1.5 tbsp of your filling and make a little layer in the center of your mold. Fill the rest of the mold to the top with rice. It's okay if the rice is not totally packed in there, the next step will secure it.
Step 6: Shape Your Onigiris!
Take the mold lid and pop those optional plastic circles out of it (these are for creating round indents to add pickled plum, if you'd like). Press the lid all the way until the two pieces of the mold touch. Take the lid off, turn the mold upside down and pop your onigiris out by pushing on the triangles.