Omusubi 3 ways | Umeboshi, Tsukudani and Tuna!
- Yield: 3 people 1x
Ingredients
Units
Scale
- 2 dry cups japanese rice (cooked)
- 5 ounces canned tuna one can packed in water (drained)
- 3–4 Tbsp kewpie mayonnaise
- Shichimi pepper (alternatively lemon pepper)
- 1–2 sheets nori (dried seaweed) (toasted and cut into 1 x 4 in. strips)
- 3 pieces umeboshi
- 2–3 Tbsp tsukudani ((konbu seasoned and cooked))
Instructions
- Cook 2 cups of rice in a rice cooker or on the stove according to package directions.
- Once complete, turn off the rice cooker and allow it to cool.
- While the rice is cooking prepare tuna (and other ingredients if using).
- Using an omusubi mold or plastic wrap, measure about 1/4 cup of rice and shape into a half ball or half triangle.
- Add in about 1 Tbsp of filling and then add another 1/4 cup of rice over the top of the filling. Press down firmly and shape either into a disc or triangle. Press harder than you think necessary, if you don’t press hard enough the rice balls may fall apart.
- Repeat for each ball of rice.
- Once complete, wrap with a small piece of nori (dried seaweed) and eat!
Notes
- If you know you’ll be using rice for omusubi, you can add in a dash of salt, shiokoji or even small piece of
konbu for a bit more flavor. - If using your hands you’ll need to wet slightly to prevent rice from sticking, but not so much that they’re soaking wet. It’s a fine balance and will take practice finding the right amount of water and also getting the shape right. If you’re a beginner, it may be easier and cleaner to use a mold or plastic wrap.