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Recipe Card
ingredients
- 2 cups cooked sushi rice, cooled to room temperature
- 3 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 1 (150 gram) can tuna, drained
- 2 green onions, chopped
- 1 tablespoon furikake (or sesame seeds), plus more for serving
- 2 tablespoons Lee Kum Kee Sriracha Mayo, plus more for serving
- 4 nori sheets
- 1 carrot, cut into sticks
- 1 avocado, sliced
Method
Step 1
In a bowl, mix the rice vinegar with the sugar and a pinch of salt. Heat for15 seconds in the microwave. Mix well until the sugar is dissolved. Add to the cooked cooled sushi rice. Mix well and set aside.
Step 2
In a bowl, mix the tuna with the sriracha mayo, the green onions and the furikake.
Step 3
To assemble, lay a sheet of nori, shiny side down. Add 2 large spoonfuls of rice to the center of the nori sheet.
Step 4
Then add the carrots and the cucumbers. Add the tuna mixture, the avocados, and 2 more large spoonfuls of rice.
Step 5
Fold all sides of the nori sheet over to cover the filling. Close well. Wrap in plastic wrap. Leave to rest for about 10 minutes.
Step 6
Slice the onigirazu in half and serve with more sriracha mayonnaise. Garnish with the rest of the furikake or sesame seeds.