Tuna Onigiri

Name: Tuna Onigiri
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 bowls Rice; 30g Dried radish; 100g Canned tuna; 50g carrot; 2 boxes Korean grilled seaweed

by White Night Chang'an

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The tuna rice ball who had eaten the stove fire kept thinking about it, so he went home and made it by himself. The method is very simple and there is no difficulty at all. Changan has improved it a bit, no salad dressing is added, the taste is more refreshing, I hope you are satisfied~
Acting like a baby, selling cute and rolling for five-star praise_(ゝ｢ｪ:)ﾉ

Ingredients

2 bowls Rice
30g Dried Radish
100g Canned Tuna
50g Carrot
2 boxes Korean Grilled Seaweed

Tuna Onigiri

1. Steam a pot of rice with a little more water.

2. Use a spoon to break up the clumped rice.

3. First use a grater to cut the carrots into fine filaments, and then chop them as much as possible with a knife.

4. Cut the dried radish into small pieces as much as possible.

5. Finely chop the tuna.

6. Tear roasted seaweed as much as possible by hand.

7. Put all the ingredients in a bowl and stir evenly, knead into rice balls.

Tips:
1. Add a little more water when steaming the rice, the steamed rice will be more viscous, and it will not be easy to spread when kneaded into a rice ball.
2. Although it takes time to chop up ingredients, it is best not to use a food processor to mash it into puree because it will taste bad.
3. Roasted seaweed is more delicious than imported from South Korea. I think the domestically produced seaweed cannot achieve the crispy and fragrant feeling.
4. The surface of roasted seaweed is very oily, so you should wear gloves when you tear it up.
5. These materials can squeeze 20 rice balls the size of a fist. Don't be blinded by the finished picture.