take two… like g7 values…
This time I followed this recipe and it turned out way better because I seasoned the rice with fancy delicious stuff and only made 4 servings with 1 regular can of Century Tuna, and found that if you place some tuna on top, your first bite is guaranteed to have flavor.
There’s not much else to it. I pretty much did it the same way. To the rice I added rice vinegar (we happened to have it already!!!) and sugar and the furikake that I forgot to add last time.
I forgot to mention the furikake I used was this cute pack of 3 different kinds:
I think it definitely helped flavor the rice somehow. And I’m assuming based on the picture that you can add it to fried rice, or virtually anything else that needs Japanese seasoning.
The rice was cooler to handle, thankfully, because I let it sit for a while before forming the onigiri. Aside from that we had one of those reheatable meals but it was Korean beef stew, so I kind of tried to use it to fill rice balls with the leftover seasoned rice I had.
I made sure to put less rice this time, put more tuna, and there, it was done.
yup that’s about all I changed from last time’s onigiri
(made this last April 20)
