Yaki Onigiri with Tuna and Avocado

Name: Yaki Onigiri with Tuna and Avocado
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 2
Cuisine: Japanese-Inspired
Ingredients: 1 can Premier Catch Wild Albacore Tuna, drained; 2 tbsp kewpie mayo; 1 tsp sriracha; ½ tsp sesame oil; 1 cup sushi rice; ½ avocado, chopped; seaweed paper, for wrapping; Onigiri mold (or wet hands to shape); olive oil (or butter), for pan-searing; soy sauce, for brushing

Wild canned albacore and avocado packed into rice balls dressed with kewpie mayo, sriracha and sesame oil, then pan-seared and brushed with soy until the outside crisps. Crunchy outside and warm through.

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Stack of Premier Catch Albacore tuna cans on a wooden surface with vegetables in the background.

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Japanese-InspiredSnack

Yaki Onigiri with Tuna and Avocado

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

20 minutes

Cook Time

6 minutes

Enjoy a quick, balanced snack with Yaki Onigiri! Add a mix of canned albacore tuna and creamy avocado to rice and then pan-sear until crispy. This easy dish offers a perfect balance of protein, healthy fats, and carbs, making it a satisfying and nutritious snack for any time of day!

Ingredients

1 can Premier Catch Wild Albacore Tuna, drained
2 tbsp kewpie mayo
1 tsp sriracha
½ tsp sesame oil
1 cup sushi rice
½ avocado, chopped
seaweed paper, for wrapping
Onigiri mold (or wet hands to shape)
olive oil (or butter), for pan-searing
soy sauce, for brushing

Directions

Cook the sushi rice according to the package directions, then let cool slightly.
Strain tuna and add to a medium sized bowl. Flake apart with a fork.
Mix tuna with kewpie mayo, sriracha, and sesame oil. Mix until well combined and adjust portions to meet your preferred taste and texture.
Add cooked rice to an Onigiri mold, add a small scoop of the tuna mixture and avocado, then add more rice on top. Use the Onigiri mold to form the shape, repeating with the remaining rice and tuna mixture.
Heat olive oil or butter in a skillet over medium-high heat, add the Onigiri ball and pan-sear for 3 minutes per side, brushing with soy sauce, until golden and crispy.
Wrap a strip of seaweed paper around each onigiri and serve.

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