Wasabi/Spicy Tuna Onigiri Bento
At one of the largest Japanese outlets in the northeast, Mitsuwa, they have onigiri in the flavor of spicy tuna and wasabi tuna. I really enjoy both, and usually buy one two munch on while I shop. I sometimes recreate it at home because it’s easy and a great way to use up leftover rice.
Today’s bento was the result of being too lazy to really “cook” anything, and because some of my shiso leaves have matured after their haircut a few weeks ago. (I grow shiso year round, see how I grow them–or they grow themselves–here.)
I always have canned tuna, wasabi powder, mayo, and sriracha in my pantry/fridge, which means it’s so easy for me to put together (and yes, the spicy mayo you get in sushi restaurants is actually sriracha based.)
Ingredients (makes 4)
- Cooked white sushi rice (about 1-1.5 cups cooked)
- 1 small can of tuna (5 ounce)
- 3 tablespoons of mayo
- 1/2 teaspoon sriracha (or to taste)
- 1/2 teaspoon wasabi powder or paste (or to taste)
- Nori sheet or Shiso leaves
1. Drain the tuna and press as much water as you can from it. Mix the mayo (you can use less but I like mine very creamy) with the tuna until well incorporated.
2. Divide the tuna and mix wasabi powder into one, sriracha into the other.
3. In your onigiri mold, press some rice to the bottom and add a tablespoonful of either wasabi or sriracha flavor tuna. Then add more rice to cover and press the mold down. Wrap with either shiso leaves or nori sheets.
4. Repeat with the remaining ingredients. Enjoy!