Wholesome – Onigiri with tuna filling

“Muss ich immer alles müssen, was ich kann?” (Do I always have to do things cause I can do?) – No, I guess, we don’t have to. Too often we think, that there’s no other way, we feel obliged to people, traditions, to-do-lists.

But when we pause, when we refuse all the must’s, ignore the pile of work for a while, postpone tidying up the apartment and decorating for christmas,

when we do mostly nothing, or only the things we like to – meeting long not seen friends, listening to music, wallow in memories, melancholic thinking, drinking tea, reading, baking and cooking – …

… we find out that the world is still there, still turning. And we? We are a bit more whole again, settled, balanced.

It will be time to go out again, say hello to the world and the pile of work that is still there, but not yet, not today on the first weekend of advent. For the rest of the day we keep retreated. And the cup of tea will be joined by those triangular beauties called onigiri that exude pure completion and harmony in their simplicity. Nothing more, not even cutlery!

They’re obviously inspired by Ylva‘s onigiri which I was so lucky to try at her supper club as well as by Cynthia’s Chamchi kimbap.

Onigiri with tuna filling (8-10 pieces)

ingredients
rice: 250 g sushi rice, ½ teaspoon salt,2 tablespoons rice vingar, 1 sheet nori, 1 teaspoon sesame oil, 1 teaspoon black sesame
filling: ½ can tuna, 1 tablespoon mayonnaise, 1-2 teaspoons sesame oil, 2 teaspoons white sesame seeds, 1 teaspoon grated ginger, 1 teaspoon sriracha sauce, 1-2 tablespoons cress

preparation
Rinse rice under cold water until the water comes out clear. Drain rice and transfer to a medium pot. Cover with 250 ml water, close lid and bring to boil. Reduce temperature to low and cook for 15 minutes. The water should be all soaked by now. Put heat off and let rice steam for about 5 minutes. Loosen up with a fork, close lid and let rest for another 5 minutes. Sprinkle cooked rice with salt and vinegar, fold in with fork. Let rice cool to room temperature.
For the filling drain tuna thoroughly, mix with other ingredients. Season to taste. Cut nori sheet into small lengthy retangles.
Dip onigiri mould into water after each one. Fill about 2-3 teaspoons of rice into onigiri mould and gently press. Add 1 teaspoon tuna filling and cover with another 2-3 teaspoons of rice. Press with the lid of the mould. (Alternatively you can form your onigir by hand, triangular shape not mandatory.) Wrap nori strip around one of the triangle sides. To your liking: Brush with sesame oil and sprinkle with black sesame seeds and/or cress. Serve with soy sauce, gari ginger or kimchi. Leftovers are doing well at lunch the day after.