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 patient: let them rest in the fridge, and they'll melt in your mouth and become ...

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

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 ...