All recipes 
The jar in this recipe Norwegian kimchi About norwegian kimchi
Recipe
Onigiri with kimchi and tuna
Onigiri are Japanese rice balls, and a tuna and mayonnaise filling is one of the most common kinds. With kimchi inside, the filling turns crunchy and tangy. They are best on the day they are made, and good to take along.
Ingredients
- 3 dl sushi rice (Japanese short-grain rice)
- 3.5 dl water
- 1 tin of tuna in water (about 120 g drained)
- 2 tbsp mayonnaise
- 4 tbsp Norwegian kimchi, plus a little to serve
- 2 sheets of nori
- 1 tsp salt
- Sesame seeds (optional)
Method
- Rinse the rice in cold water, rubbing it lightly between your hands. Change the water until it is almost clear, then drain.
- Put the rice and water in a pan with a tight lid. Bring to the boil, turn the heat down low and simmer for 12 minutes. Take the pan off the heat and leave the rice to steam with the lid on for 10 minutes.
- Squeeze the kimchi lightly so most of the brine runs off, and chop it finely. Mix it with the tuna and mayonnaise.
- Cut each sheet of nori into three strips.
- Wet your hands and rub in a little salt. Take a good handful of warm rice, about 1 dl, and make a hollow in the middle. Add a spoonful of filling, cover with a little more rice and press it gently into a triangle. Do not press too hard: the rice should hold together without turning dense.
- Wrap a strip of nori around the base of each onigiri just before eating, so it stays crisp. Sprinkle with sesame if you like, and serve with a little extra kimchi on the side.
Tip
If the onigiri are for a packed lunch, wrap them in baking paper and bring the nori strips in a separate bag.
The jar in this recipe Norwegian kimchi About norwegian kimchi