Tuna Onigiri are simple rice balls with a special place in Japanese cuisine. Today, we're making a classic: tuna mayo onigiri ...

Take a trip to Japan for a good dose of umami with egg yolks cured in soy sauce! There's no need to cook them, just be ...

Chef Shuko Oda mixes bonito flakes with soy sauce to make a filling for her onigiri rice balls. ‘Kombu’ is dried, edible seaweed. It is used with bonito flakes to make dashi, and is often ...

2. Toast the onigiri in a non-stick pan over low heat for 13 minutes, turning to golden brown on all sides. 3. Mix soy sauce and sugar in a bowl. Brush it over the toasted onigiri.

Brush the top of the fish with soy sauce. To make the maki rolls, arrange half a nori sheet on a sushi mat and spread it with a layer of rice, leaving a border of about 1cm/½in on the edge ...