for 4 person

Sushi rice

300 g	sushi rice
4 ½ dl	water
3 tbsp	rice vinegar
1 tsp	sugar
¾ tsp	salt

Tuna filling

1 tin	pink tuna in brine (approx. 155 g), drained, broken into chunks
3 tbsp	plain organic cream cheese
½ tbsp	miso paste
100 g	cucumbers peeled, cored, diced

To shape

1	nori sheet, cut into strips
3 tbsp	sesame seeds, coarsely crushed

How it's done

Sushi rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins (do not remove the lid). Combine the vinegar, sugar and salt, separate the rice with a fork, pour the vinegar over the top, carefully mix in and leave to cool.

Tuna filling

Mix the tuna, cream cheese, miso and cucumber.

To shape

Place a piece of cling film on the work surface. Place 2 tbsp of rice on top, spread to approx. 5 mm thick, place 1 tbsp of tuna filling in the middle. With the help of the cling film, fold the rice over the filling, shape into a ball, press into a triangle. Remove the onigiri from the cling film, wrap each in a strip of nori, sprinkle one corner with sesame seeds. Repeat the process with the remainder of the rice, tuna filling and nori strips.

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