Procedure Text Ujian Praktek

Learn how to make homemade nigiri with this simple recipe! This spicy tuna onigiri version is filled with a simple filling of canned packed tuna, mayonnaise, sriracha, rice vinegar, and scallion.

Ingredients:

• 1½ cups Japanese short-grain rice (sushi rice) about 2 rice cooker cups

• 15 fluid ounces (440 mL) cold water

• kosher salt

• 1 (4.5-ounce) can canned tuna, drained

• 1½ tablespoons mayonnaise

• 1 teaspoon sriracha hot sauce

• ½ teaspoon rice vinegar

• 1 scallion (green parts only), finely sliced

• toasted black sesame seeds, for sprinkling (optional)

• 3 sheets toasted nori cut, crosswise in half

Instructions:

First, place the rice in rice cooker pot, wash under running water and drain. Repeat until the water runs clear.

Second, add the cold water to the rice and cook in a rice cooker according to the manufacturer's direction.

After the rice cooked, gently fluff the rice with a rice paddle, cover the top of the pot with kitchen towel, and let it for 10 minutes.

Next, combine the drained canned tuna, mayonnaise, hot sauce, and rice vinegar with fork until evenly combined. Stir in the sliced scallion.

Then, set aside a medium bowl of room temperature water and a small bowl of kosher salt for pinching. Once the sushi rice is cool enough to handle, start assembling the onigiri by hand.

Lightly moisten your hands by dipping them in the water bowl and sprinkle some salt. Grab about half cup of rice and flatten it on your palm. Add the tuna filling and close it, then shape it into a triangular shape.

After that, fold the rice in a nori sheet and sprinkle some toasted black sesame seeds.

Lastly, serve it right away or store in an airtight container and put it in your refrigerator.