A simple 5-step guide for creating perfect Onigiri. Contains: Onigiri Mould, Cooked Sushi Rice, Nori Sheets, Furikake Seasoning, Japanese Mayonnaise.
| As Sold | Per 100g | Per 135g |
|---|---|---|
| Energy | 846kJ200kcal | 1149kJ272kcal |
| Fat | 4.2g | 5.7g |
| of which saturates | 0.4g | 0.5g |
| Carbohydrate | 36g | 49g |
| of which sugars | 2.5g | 3.4g |
| Protein | 4.6g | 6.2g |
| Salt | 0.60g | 0.81g |
85% Cooked Sushi Rice [98% Cooked Rice (Water, Rice), Sushi Vinegar (Water, Sugar, Salt, Rice, Ethanol), Acidity Regulator: Lactic Acid], 9% Japanese-Style Mayo Sauce [30% Fully Refined Soybean Oil, Sugar, High Fructose Maize Syrup, Modified Maize Starch, Honey, Salt, Rice Vinegar, Acidity Regulators: Malic Acid, Citric Acid, Acetic Acid, Lactic Acid; Mustard Oil, Colours: Carotenes, Tartrazine*; Thickener: Xanthan Gum; Flavourings, Preservative: Potassium Sorbate; Sweetener: Sucralose], 4% Furikake Sprinkle [51% Seaweed, Fully Refined Soybean Oil, Sugar, 10% Toasted Sesame Seeds, Sesame Oil, Flavour Enhancer: Monosodium Glutamate, Salt], 2% Nori Sheets (Dried Seaweed).
For allergens, see ingredients in bold.May also contain cereals containing gluten, soya, fish, egg, crustaceans, and molluscs.
Tartrazine* = may have an adverse effect on activity and attention in children
1. RICE:
Microwave – 700W2 mins (Cooking times may vary, depending on microwave power). Squeeze pouch. Tear the top corner and heat in microwave.
Hob – Bring a pan of boiling water to a boil. Add rice pouch and boil for 2-3 mins. Remove carefully from pan and drain well. Cut open bag and serve. Remove rice from pouch, fluff grains with a fork, cover with a clean, damp cloth and allow to cool before use.
2. PREPARE:
Wet both sides of the mould slightly to prevent the rice from sticking to it and sprinkle with a little salt.
3. FILL:
Mix your choice of fillings with the Japanese mayonnaise and a little furikake seasoning. We suggest using tuna, chicken, egg, avocado or mashed tofu. Make sure the filling is not too wet, or it will seep into the rice.
4. BUILD:
Fill the mould with rice and make a little pocket in the centre with your finger (if adding a filling). Place the filling in the centre and cover with rice on top to seal. Using the lid of the mould, push down firmly until the rice is compact.
5. ENJOY:
Remove lid. Gently push the back of the mould to release your onigiri. Wrap one side with a cut rectangle of nori (if using) just before serving to keep the seaweed crispy. Alternatively, sprinkle furikake seasoning over the moulded rice if not using seaweed. Serve immediately.
