Rice ball with various fillings wrapped in dried seaweed
How to Make it
In a bowl, add in canned tuna (drained), kewpie mayo, preferred amount of salt and pepper. Thoroughly mix the ingredients until evenly mixed.
In a separate bowl, use a spoon to smash/whip the cream cheese until soften, then add in drained salmon and soy sauce, thoroughly mix until even.
You now have the option to dictate what flavour you want to make for onigiri. Remember to spread your hand with some salt solution if you want to shape the onigiri with your bare hand.
If choose to have onigiri with filling: Grab a fist size of rice, make a concave shape in the middle. Add a scoop of filling onto the concave, before molding the rice ball into a triangle shape with your hand or the nori method (will be informed through tutorial) or with saran wrap.
If choose to not have filling: You can either mix the rice with furikake or mix with just go with plain salted rice. Grab a fist size of rice, mold the rice into triangle shape with either your hand, saran wrap, or nori.
Ingredients
1 kg sushi round rice, cooked and salted beforehand
One canned tuna
Four tbsp kewpie mayo (together in a small bowl)
½ tbsp of soy sauce
One canned salmon
150g cream cheese, slightly thawed in room temperature
Six pickled plums
Furikake (optional, retrieved from the front if wanted)
