Protein Pocket Onigiri | Protein Plates Recipe Book
You’re probably thinking these look so impressive that they can’t possibly be easy to make... but I promise, they’re way simpler than you think. Whether you’re looking for meal prep to impress colleagues, or you just fancy trying something new, this is the recipe for you.
Servings: 6
Prep time: 30
Cook time: 30
Ingredients
- 250 g sushi rice
- 30 ml seasoned rice vinegar
- 3 nori sheets, cut in wide strips
- Handful toasted black and white sesame seeds
- 3 free-range eggs
- 100 g tuna chunks
- 2 spring onions, trimmed, washed and finely sliced
- 2 tbsp. Kewpie mayonnaise (or regular mayonnaise)
- 1 tbsp. sriracha
- Generous pinch salt & black pepper
Instructions
Prepare the rice according to the packet instructions. Gently transfer to a flat surface and spread flat to cool off. Sprinkle the rice vinegar evenly over the rice and then leave to cool.
Next, boil the eggs. Fill a small saucepan with water and bring to a boil. Add the eggs and simmer for 8 minutes. Drain and submerge in ice water to stop the cooking process. Peel the eggs and set aside.
Drain the tuna and add it to a medium-sized bowl. Add the eggs and mash together with a fork. Add the condiments, seasonings, and spring onions and stir well, leaving bit of texture.
Divide the rice into 6 equal parts. Spread one part rice with slightly wet hands and flatten to 0.5cm in thickness. You can use cling film as a base as it allows you to create the shape of the onigiri more easily.
Place a spoonful of tuna filling in the centre and wrap the rice around it, forming a triangle. Smooth any edges by pressing down the rice triangle, using the cling film to help it keep its shape.
To serve, press one or two of the sides on to sesame seeds and wrap a nori line around the bottom part of the onigiri.
Wrap each onigiri individually in cling film. They’ll keep in a fridge for up to two days.
| calories | 239 |
| totalFat | 7 |
| totalCarbohydrates | 35 |
| protein | 9 |
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