Hinode

Onigirazu - Spicy Tuna Sushi Sandwich

I am using:

Prep time

15min

Cook time

10min
Calrose Medium Grain White Rice

Calrose Medium Grain White Rice

Calrose rice is known for its short pearly white grains and sticky texture. Introduced by Asian immigrants during the Gold Rush, this style of rice has thrived in Northern California, the Australian Riverina and selected Mediterranean climates around the world.

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Ingredients to serve:

This recipe was originally designed for 5 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup Hinode Calrose Rice (cooked)

  • 3 tbsp rice wine vinegar

  • 2 tbsp sugar

  • 300 g canned tuna (drained)

  • 3 green onions (chopped)

  • 1 tbsp sesame seeds ((plus more for serving))

  • 3 tbsp sriracha mayo ((plus more for serving))

  • 5 nori sheets

  • 1 large carrot (cut into sticks)

  • 1½ avocados (sliced)

Calrose

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Method

  • In a bowl, mix the rice vinegar with the sugar and a pinch of salt. Heat for 15 seconds in the microwave. Mix well until the sugar is dissolved. Add to the cooked cooled rice. Mix well and set aside.

  • In a bowl, mix the tuna with the sriracha mayo, the green onions and the sesame seeds.

  • To assemble, lay a sheet of nori, shiny side down. Add 2 large spoonfuls of rice to the center of the nori sheet.

  • Then add the carrots. Add the tuna mixture, the avocados, and 2 more large spoonfuls of rice.

  • 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

  • Open the plastic wraps. Slice the onigirazu in half and serve with more sriracha mayonnaise. Garnish with sesame seeds.


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