YAKI ONIGIRI TUNA AND CUCUMBER
- Servings : 4
- Preparation : 10 minutes
- Calories : 210 cal
- Carbohydrate : 33 g
- Lipid : 3 g
- Protein : 14 g
Ingredients
Tuna garnish
- 1 conserve (170 g) de thon, dans l’eau, sans sel, égoutté
- 45 ml (3 c. à soupe) de céleri, haché finement
- 30 ml (2 c. à soupe) de mayonnaise
- 2 oignons verts, ciselés finement
- Sel et poivre au goût
For the Onigiri
- 500 ml (2 tasses) de riz à grains courts, cuit
- 12 à 16 tranches de concombre, minces
Steps
1 - In a bowl, combine all the ingredients for the tuna filling. Season and set aside.
2 - On a work surface, place a piece of plastic wrap.
3 - Place ¼ cup of rice in the center. Mash and make a circle. Set aside.
4 - Take another piece of plastic wrap and put it in your hand.
5 - Place ¼ cup of rice in the center. Mash and make a circle (the circumference of your hand).
6 - Add 2 tbsp of tuna garnish.
7 - Garnish with a few slices of cucumber.
8 - Place on top of the another plastic wrap (the rice should be on top and the filling in the middle).
9 - Close the plastic wrap in your hand to form a ball.
10 - Compress well to secure. Form a triangle.
11 - Repeat the operation with the rest of the ingredients.
** These preparations can be kept in this way, 3 to 5 days at refrigerator.
12 - When ready to serve, remove the plastic wrap and heat for a few minutes on each side in a non-stick pan. ot
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