Onigiri with Tuna and Black Sesame
By Létitia Piment Oiseau du blog Piment Oiseau
- 2 cups raw rice round
- 6 oz of canned tuna
- 2 tablespoons mayonnaise
- 1 tablespoon of black sesame seeds
- 1 sheet nori seaweed
- 1 pinch of salt
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly
Cook rice with water in a saucepan or in a rice-cooker according to directions on package. When cooked, transfer into a bowl and let cool for 10 minutes at room temperature.
Drain tuna and flake it on top of rice. Add mayonnaise, salt and sesame. Mix everything carefully.
Moisten your hands with a little water and shape the rice mixture into triangular bites.
Cut rectangles of approximately 3x6 cm in the nori, with a pair of scissors. Adhere them to the base of each onigiri.
They are ready to be enjoyed or stored in a bento.
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- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Salt, to taste
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