It's too simple. Curry tuna onigiri
It is a simple and delicious onigiri that is good for outing or picnic lunch.
2 serving
Within 30 minutes
쿠모우치
Ingredients
  • Brown rice
  • Kim
  • Bulgogi
  • Curry tuna
  • white sesame seeds
    suitably
  • black sesame
    suitably
Cooking Steps
STEP 1/8
I cooked rice with the function of seaweed sushi in the cooker and made onigiri. If you have cold rice, you can use cold rice.
STEP 2/8
While the rice is ready, stir-fry the bulgogi to put in the onigiri and prepare it. I could eat bulgogi onigiri because I had it measured at home. Stir-fry well and then cut into small pieces to prepare.
STEP 3/8
Prepare another curry tuna to put in the onigiri
STEP 4/8
When the ingredients for the onigiri are ready, add sesame and black sesame to the well-cooked rice and mix well. If it's cold rice, heat it up in the microwave and use it. I didn't add salt and sesame oil. If you have a normal taste, season it with salt. If the filling is salty, you can pass it. If you want a savory taste, add a bit of sesame oil.
STEP 5/8
I have a triangular frame at home, so I used this one. If you don't have a mattress, make a triangle with your hands. Place a small amount of rice on the triangular frame. Put rice on top so that it's slightly hollow. And add the ingredients you want. I used bulgogi and curry tuna.
STEP 6/8
Put the ingredients (bulk, curry tuna) on top of the rice and put them on top of the rice so that the ingredients don't show. And cover it and press it down. If you open the lid, you can see the shape of a triangle, right?
STEP 7/8
Open the top lid, turn it around, and press the bottom slightly. Remove from the mold and attach dried laver to the bottom.
STEP 8/8
The small size is so cute, right? I think it's easy to eat small sizes like this and it's good
Season the rice with salt and sesame oil if you like ~ I didn't put anything in. It'll be okay for those who eat it bland, but if you eat it salty, please season the rice with salt.
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