Spicy Tuna & Chili Mayo Onigiri with Cute Vienna Sausage Onigiri
Two Delicious Versions: Spicy Tuna & Chili Mayo Onigiri and Vienna Sausage Onigiri
Create two delightful versions of onigiri using simple ingredients from your pantry! Enjoy the fun of choosing your favorite. These onigiri are perfect for a quick snack or a charming addition to a lunchbox.
Vienna Sausage Onigiri Ingredients- 1 bowl cooked rice (warm)
- 3 Tbsp dried seaweed flakes (kimisu)
- 1 Tbsp minced pickled radish (danmuji)
- 3-4 Vienna sausages
- 1 Tbsp mayonnaise
- Pinch of salt
- 1.5 Tbsp sesame oil
- Pinch of toasted sesame seeds
Spicy Tuna & Chili Mayo Onigiri Ingredients- 1 bowl cooked rice (warm)
- 1 can tuna in chili oil (approx. 100g)
- 1/3 finely chopped Cheongyang chili pepper (or to taste)
- 0.5 Tbsp soy sauce
- 1.5 Tbsp sesame oil
- Pinch of toasted sesame seeds
- Pinch of black pepper
- 1 bowl cooked rice (warm)
- 1 can tuna in chili oil (approx. 100g)
- 1/3 finely chopped Cheongyang chili pepper (or to taste)
- 0.5 Tbsp soy sauce
- 1.5 Tbsp sesame oil
- Pinch of toasted sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the ingredients for the Vienna sausage onigiri. Finely mince the pickled radish. For the Vienna sausages, cut each one in half lengthwise. Then, make cross-shaped cuts (X) on the flat side. For an extra decorative touch, make one more cut down the center of the X.
Step 2
Blanch the scored Vienna sausages in boiling water for a moment. This step helps to remove excess oil and allows the cuts to bloom into a flower-like shape. After blanching, pat them dry with a paper towel.
Step 3
Now, let’s season the rice for the Vienna sausage onigiri. In a bowl, combine 1 bowl of warm cooked rice with 3 Tbsp of dried seaweed flakes, 1 Tbsp of minced pickled radish, half a tablespoon of toasted sesame seeds, a pinch of salt, 1.5 Tbsp of sesame oil, and 1 Tbsp of mayonnaise.
Step 4
Using a spatula or spoon, mix all the ingredients thoroughly into the rice. Ensure that the seasoning is evenly distributed for the best flavor in every bite.
Step 5
Take portions of the seasoned rice and roll them into bite-sized balls. Create a small indentation in the center of each ball and gently press a blanched Vienna sausage into the hole. Lightly press around the sausage to secure it in place and create a neat shape.
Step 6
Next, we’ll make the spicy tuna & chili mayo onigiri. To 1 bowl of warm cooked rice, add 1 can of drained tuna in chili oil (approx. 100g). Mix in half a tablespoon of soy sauce, the finely chopped Cheongyang chili pepper (adjust amount based on your spice preference), 1.5 Tbsp of sesame oil, half a tablespoon of toasted sesame seeds, and a pinch of black pepper.
Step 7
Mix the rice, tuna, and seasonings well. Ensure the spicy tuna mixture is evenly incorporated into the rice for consistent flavor throughout.
Step 8
Put on disposable gloves and gently shape the spicy tuna rice mixture into bite-sized balls. Avoid packing them too tightly, as this can make the rice mushy. Aim for a light touch when forming the balls.
Step 9
Now, artfully arrange the two types of onigiri on a serving plate. For the Vienna sausage flower onigiri, add a small dollop of ketchup in the center for a pop of color. For the spicy tuna onigiri, garnish with a small amount of the chopped Cheongyang chili pepper you prepared earlier.
Step 10
Your two delightful onigiri are now ready to be enjoyed! Serve with a smile and bon appétit! ^^
