First time making spicy tuna Onigiri mainly for meal prep the next 2 days and tried one fresh it was delicious tho next time I definitely need more filling to rice ratio. I did use a mold and it seemed to turn out well for the most part. Wrapped the leftovers in saran wrap and kept the nori and seasoning off until we eat it so it stays crisp.
What are other filling ideas I could try that I can find easily? For reference, I'm located in Ohio so some Asian foods or spices can be hard to find. Thanks 😊
by Jessiegyrl
5 Comments
Salmon and kewpie
Umeboshi is always my go-to, but there are lots of great options. Some of my favorites: guyniku shigureni (牛肉しぐれ煮); karaage-mayo; and soboro niku. Also, the Japan Agricultural Cooperative has a booklet you might find interesting: [https://www.maff.go.jp/j/syouan/keikaku/soukatu/attach/pdf/gohan-1.pdf](https://www.maff.go.jp/j/syouan/keikaku/soukatu/attach/pdf/gohan-1.pdf)
Grill eel, egg, shrimp, crabmeat, pickle, grilled beef or pork or chicken
I don’t think this is traditional but I just made onigiri today. I did a can of tuna with mayo Sriracha and Wasabi stuffed in it. It’s amazing imo
Onigiri with tamagoyaki and Spam is a soul food of Okinawa.