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Umeboshi and tuna onigiri

Ingredients (8 onigiri)

Preparation of rice

Rinse the rice thoroughly using hands several times until the water is clear and filter. Put the rice in the rice cooker, add 1,2 volume of water for 1 volume of rice and turn the rice cooker on. Once cooked, keep warm for 10 minutes then add sushi vinegar and mix the rice gently to aerate it. Use 75g per person for 2 nice onigiri.

If you do not own a rice cooker and do not know how to cook rice in a pan, take a look at this article : «how to cook rice in a pan» !

Assembly

1. In a bowl, crumble the tuna, add the cilantro sprigs cut into tiny pieces, pink pepper and a dash of olive oil. Pit the umeboshi plums, add to the bowl and mix thoroughly. You can mix the rice and tuna preparation together or set the tuna preparation aside.

2. Wet your hands without drying them. Put a big ball of rice into the palm of your hand and shape it into a triangle. If you set the tuna preparation aside, flatten the rice ball on the palm of your add, add a small amount of tuna mixture to the center and close the triangle to cover the tuna preparation with your hands.

Cut a sheet of grilled nori in half and use one half to wrap the rice ball. You can also cut a smaller rectangular piece of nori, place it in the center of the triangle and cover the bottom and the back of the rice ball. It can also be eaten on its own, without nori.

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