Pan-grilled Tuna Onigiri (Stuffed Rice Balls)

 This has become an absolute favorite around here - usually coupled with homemade kimbap. My understanding is that the traditional way to have Yaki Onigiri (grilled rice balls) includes a brushing of soy sauce glaze, but we prefer without. My kids love helping to make these onigiri - and they love when we (hopefully) have leftovers so they can take one to school for lunch the next day.  Do you have to pan-fry these? No! You can leave them as-is, and wrap them in nori (seaweed paper), and they're delicious as well. Sometimes we add the nori to the cooked ones, too. Enjoy!

Grilling the tuna onigiri - yum!

A yummy pan-grilled tuna onigiri plus homemade kimbap meal with friends.

I find 1 cup sushi rice to 1 can of tuna is a good ratio. You can make more as desired!

To prepare rice: 

In a medium pot or rice cooker, combine and cook as directed: 

2 cups sushi rice (japonica or similar type), well rinsed

4 cups (1 liter) chicken stock/broth

1 Tbsp olive oil or butter

1/2 - 1 tsp salt (lower end with the salt if the broth includes salt)

1/2 - 1 tsp pepper

1/2 - 1 tsp garlic powder

1 - 2 tsp dried onion flakes

1/2 - 1 tsp dried cilantro flakes (optional)

1 - 2 tsp freeze-dried or fresh chives (optional)

1/4 - 1/2 tsp red chili flakes (optional)

For making the rice in a pot, I typically bring to a boil over high heat, stirring a few times. Cover with the lid and lower heat to low/medium-low and simmer 15 minutes. Turn off the heat and let rest/steam for an additional 10 minutes.  Stir to fluff/mix.  

To prepare tuna:

In a large bowl, mix together: 

2 cans tuna, drained

3-4 Tbsp mayonnaise (to desired consistency)

1-2 Tbsp dill pickle relish

1-2 tsp fresh or freeze-dried dill optional

salt & pepper, to taste (I tend to use very little additional salt)

Tuna salad, ready to go!

To prepare cheese: (Optional, but we enjoy it)

Slice and chop into ~1" squares:

cheddar or marble cheese, as desired

To assemble & pan-grill the rice balls: By all means make these in those cool triangular onigiri molds, if you have them. But this method works perfectly, is easy, and the kids love it.  You can make them as large or small as you prefer. It takes a little trial and error to figure out the size you enjoy. 

On a square of plastic wrap, flatten a spoonful of rice.  Place a spoonful of ~1 Tbsp or so of tuna on the flattened rice. Add a couple piece of cheese.  Using the plastic wrap, pull up all the sides and squeeze together to form a nice circle.  You can leave them round, or use your hands to shape them into the more traditional triangle shapes.  

I use a rice spatula to flatten, ready for fillings.

Rice flattened and toppings added. Ready to bring it all together into a ball.

Fillings added, my daughter is working on wrapping it up.

Rolling it and pressing to compact it a bit.

Shaping it into a triangle. Yes, there are these neat presses people can use, but this works easily when you don't have the tools. 

Heat a pan to medium to medium-high heat.  Brush the top side of your rice ball with avocado oil.  Place down on the pan, flatten slightly, and then brush the other side with additional avocado oil. 

Brushed with avocado oil and heating until crisped!

I actually like the look of round stuffed rice balls. We left some rounded for the ones we needed to make without cheese.  

Let cook until lightly browned on each side, so you have a nice crispy outside edge.  Remove from the pan and enjoy!  Leftovers heat nicely, too! We've even frozen them and my kids can pop them into their lunch boxes for a yummy lunch.  They just reheat them a bit once they've defrosted. Enjoy!

Pan-grilled until crispy and ready to eat!

Our friends joined us for yummy pan-fried/grilled tuna onigiri and some homemade kimbap. Yum!

Pan-grilled Tuna Onigiri (Stuffed Rice Balls) Recipe by Successfully Gluten Free!