SBS Food

www.sbs.com.au/food

Umeboshi and miso tuna onigiri

My dad, Takatoshi, used to make onigiri whenever we would go camping or on a bushwalk. He would make two kinds - umeboshi (Japanese sour plum) and miso tuna. He taught me how to make onigiri with my hands and a bowl instead of using onigiri moulds. I often burn myself on the hot rice, but it’s worth it.

Umeboshi and miso tuna onigiri

Credit: Jiwon Kim

  • serves

    6-8

  • prep

    10 minutes

  • cook

    20 minutes

  • difficulty

    Easy

serves

6-8

people

preparation

10

minutes

cooking

20

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Ferment To Be

Ferment To Be

Watch the full episode here
G
Watch the full episode here
G

Ingredients

  • 95 g can tuna in oil, drained
  • 1 spring onion, finely sliced
  • 1 tbsp shiro (white) miso paste
  • 2 cups freshly cooked white rice
  • 4 umeboshi (Japanese sour plum)
  • 1 tbsp salt
  • 8 seasoned nori sheets

Instructions

1. Heat a medium frying pan over medium heat, then add the tuna. Crush with a spatula, until it separates and is flaky. Stir through the spring onion and cook, stirring, until softened. Add the miso paste to the pan and mix until well combined. Remove from the heat and allow to cool.

2. Use a rice paddle to spoon some rice into a small bowl. Make a circular indentation using your finger, about 2 cm wide. Fill the indentation with the tuna mixture or the umeboshi, then cover it with extra rice.

3. Moisten your hands lightly with water, then sprinkle your palms with the salt. Use your hands to shape the filled rice into triangular balls, using caution as the rice is hot. Transfer the rice balls to a serving platter and repeat with the remaining mixture. You should have around 6 – 8 onigiri.

4. To serve, wrap the onigiri with seasoned nori sheets and serve immediately.

Note
Umeboshi is a fermented Japanese salted plum that can be found at Asian grocery stores. For extra flavour and colour, add some furikake to the rice, but this is optional.


Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at 
• Get the show recipes, articles and more

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Ferment To Be

Ferment To Be

Watch the full episode here
G
Watch the full episode here
G

Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series
Published 20 November 2023 10:25pm
By Nina Oyama
Source: SBS



Share this with family and friends