Air-fried tuna and sweetcorn Onigiri

Ingredients

• 1 cup sushi (koshihikari) rice
• 3 tablespoons Obento sushi seasoning
• 1 small (90g) tin of tuna in olive oil, drained
• 1 tablespoon finely chopped spring onion
• 1 tablespoon of drained sweetcorn (canned or cooked from frozen)
• 2 tablespoons Kewpie mayo
• 1 tablespoon soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon sesame seeds, optional

Method

1. Prepare the rice:Cook 1 cup sushi rice to packet instructions, adding 3 tablespoons of Obento sushi seasoning while hot. Allow to cool.
2. Prepare the filling:Mix the Kewpie mayo, tuna, sweetcorn and spring onion until combined.
3. Prepare the onigiri:Wet hands with water to handle the rice without it sticking to your hands.Separate rice into 6 portions.
4. Holding a portion of the sushi rice in palm of one hand, press an indent for the filling.Place one heaped teaspoon of the tuna sweetcorn mix inside and fold the rice over, lightly pressing into a ball.Using mainly your fingertips while resting the rice on your palm, start to press and squeeze the rice into a triangular shape, rotating as you go so it’s even.
5. Place on a plate and repeat with remaining portions.Rest in refrigerator for twenty minutes.
6. Combine the soy sauce and the sesame oil.Brush the soy sauce and sesame oil mixture onto each side.
7. Sprinkle with sesame seeds (optional).
8. Place on baking paper in an air-fryer at 200 degrees for approximately 8 minutes.
9. Remove from air-fryer. Allow to cool slightly and enjoy.

Product used in recipe

• Kewpie - Kewpie Mayonnaise
• Obento - Sushi Seasoning