Crispy Pan-Fried Onigirazu

Crispy Pan-Fried Onigirazu

seattlehanddoc · 40 min · 6 servings

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Ingredients

6servings
  • 2 @wildplanetfoods Skipjack Tuna
  • 3 tablespoon mayo
  • 1 teaspoon Sriracha (plus more to taste)
  • 1 avocado, thinly sliced
  • 1 cucumber, peeled into thin strips
  • 6 eggs, fried
  • 720 gram cooked short-grain white rice, seasoned with salt
  • 12 nori sheets
  • 24 rice paper sheets
  • black sesame seeds
  • neutral oil for frying
  • salt
  • pepper

Steps

  1. 1
    Mix Skipjack Tuna with mayo, Sriracha, salt and pepper. Set aside.
  2. 2
    Fry the eggs and prepare all fillings before starting to build the onigirazu.
  3. 3
    Dip 2 rice paper sheets in warm water and overlap them on a cutting board. Layer 2 nori sheets on top.
  4. 4
    Cut 2 slits to create 4 sections. Place rice in one section, tuna across from it, egg in the third section, and avocado and cucumber in the fourth.
  5. 5
    Fold rice over avocado, then fold that stack onto the tuna, fold tuna over the egg, fold egg over to the rice, and finally fold rice over cucumber.
  6. 6
    Wrap the whole square in 2 more wet rice paper sheets, press to seal, and sprinkle with sesame seeds.
  7. 7
    Pan fry in neutral oil on medium-high heat, searing all sides until golden and crispy.
  8. 8
    Slice in half and serve.

Nutrition

This recipe has no nutritional values yet.

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