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Onigiri Panda
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
4 servings
Tatiane Sakai
@tatianesakai- Ingredients
- Recipe
- Ready-made Japanese rice and room temperature2 cup
- Nori Seaweed Leaves2 unit(s)
- Canned tuna or sardines1 unit(s)
- Mayonnaise to taste
- Salt and Ajinomoto to taste
- Cut strips of seaweed two finger high and full width of the sheet Cut off the ears, eyes and tail (I used a clipper that is sold in Japanese stores)
- Make the filling by mixing the canned tuna or sardines (without the liquid) with mayonnaise and seasoning with salt to taste. It has to be like pate.
- To make rice balls, wet your hands with water, sprinkle your hand with some salt and Ajinomoto and make a ball with the rice. Make a hole in the middle and fill in enough stuffing to seal. This step is like making coxinha 😁 Shape the rice into a longer ball.
- Make 2 small balls with the rice and stick to the larger ball to form the ears.
- Place the seaweed strip around the shaped rice ball and position the ears, eyes and tail. I made ketchup cheeks with the help of a toothpick. Serve with a protein, salad or alone as a snack.
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