Onigiri (お握り)

Rice Ingredients

2 cups short grain rice (washed till water runs clear & drained)3 cups water1/4 tsp salt (optional)

Steps Make Rice

Cook rice on stove top or rice cooker, add salt when fluffing.Set aside to let it cool down until safe to form into desired shapes.

Salmon Avocado

1 salmon fillet (abt 120 g)1 tbsp oil1 tbsp soy sauce1/4 tsp ground black pepper (divided)1/8 tsp salt1/4 avocado (cut into 1/2 cm cubes)

Steps make salmon avocado

Pat salmon dry, sprinkle salt & half of black pepper.Heat a pan on medium high, add oil & when really hot, add salmon (skin side down)Cook for 2 mins (for skin to crispen), flip over, cook for 2 mins, flip it to the side, cook for 1 min & then cook the last exposed surface.Set aside to cool, peel off skin & flake the flesh.Add avocado, soy sauce & remaining black pepper.Taste to adjust seasoning & set aside.

Tuna Mayo

1 tuna can1/4 small cucumber (cut into 1/2 cm cubes)1 tbsp mayo1/8 tsp salt (to taste)1/8 tsp ground black pepper (to taste)

Steps Make Tuna Mayo

Drain Tuna, Combine With Rest Of The Ingredients In A Bowl, Mix Well, Taste To Adjust Seasoning & Set Aside.

Spicy Tuna

1 tuna can1 tbsp oil1 clove garlic (minced)1 small onion (diced)3 bird’s eye chillies or 1 fresh red chilli (sliced)1 tsp tomato paste1 tsp lemon juice1/4 tsp salt (to taste)1/8 tsp ground black pepper (to taste)

Steps make spicy tuna

Heat a pan on medium high, add oil & garlic.Fry for 1 min then add onion & cook till translucent.Add chillies, tuna (drained), tomato paste, lemon juice, salt & pepper.Mix well, adjust seasoning, cook for another 5 mins & set aside to cool.