New recipe for May is Onigiri.
I’ve never tried onigiri before. Just have never come across them at all, but they always look so good when I see them in videos, and one of the yt cooks I follow recently posted an onigiri video, so I figured it was worth a try. I already had all the ingredients on hand.
I only made two. They came out pretty big. Mainly because I was trying to use a single-serving-sized springform pan as my mold.
The first one I didn’t compress enough and it started to fall to pieces as soon as I picked it up and I just had to stuff it in my mouth right there leaning over the cutting board. For the second one, I lined the mold with some plastic wrap for measurement’s sake, and then molded it like he does with the second one in the video. Came out a lot better, but still had bits of it falling off as I ate it, so will need to compress even more next time.
Issues I ran into :
- Though I drained the tuna, it was still pretty wet. Next time I’ll dump it into a sieve and press out more of the liquid.
- The nori I had on hand was the little snack sized kind, and it wasn’t really big enough to make a nice handle, so I’ll need to get some bigger sheets before I try this again.
- I didn’t have kewpie mayo on hand, but I did have prepared sriracha mayo, which is made with kewpie. Not sure that one was actually an issue, and it would have worked just fine if the tuna had been drier. Alternatively, I do have Mexican mayo, which is about the same thickness as kewpie, so I could try that as well.
Next time I want to try the yaki onigiri (the third variant in the video). Also, canned tuna’s not my absolute favourite – I just had some left from the stuff my mother sent me home with the last time I saw her (which was three+ years ago, which just shows you how much I like canned tuna) – so next time I make a filled onigiri, I’ll probably do some other filling.
I was also recently reminded that apple strudel is a thing that exists, and I haven’t had that in literal decades and now I want some, so there may be a bonus new recipe for May coming up.