Onigiri with creamy tuna and salmon

Ingredients

• Kewpie
• Sushi rice
• Tin tuna
• Smoked salmon
• Cucumber
• Vinegar
• Salt
• Avocado
• Nori
• Sugar
• Wasabi
• Soy sauce

Method

1. Cook 3 cups sushi rice
2. To make the creamy tuna filling, combine a generous amount of kewpie and mix well.
3. In a separate bowl combine half a cup of vinegar, 2 teaspoons of sugar and a few dashes of salt. Microwave for about 30 seconds so the sugar and salt can melt in.
4. Mix in the vinegar mixture with the cooked sushi rice.
5. Assemble ingredients in the onigiri mould by placing some rice, followed by a slice of cucumber, tuna/salmon, avocado and top with some more rice.
6. Cut up the nori sheet into three. Use one of the nori pieces to wrap up with the onigiri. Best enjoyed with wasabi and soy sauce.

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 300G