Name: Yaki Onigiri (Grilled Rice Balls)
Total time: 50 min
Yield: 10
Ingredients: 2 cups (360g) sushi rice, rinsed until water runs clear; 190g canned tuna in springwater, drained; ⅓ cup (100g) Japanese (Kewpie) mayonnaise; ¼ cup (50g) frozen corn kernels, thawed; 1 green onion, sliced thinly; olive oil cooking spray; ¼ cup (60ml) teriyaki sauce; 2 nori sheets; to serve: extra Japanese (Kewpie) mayonnaise sprinkled with shichimi togarashi (see tip)

VMG Recipes