Halloween onigiri with tuna and mayonnaise, Mimolette Isigny Sainte-Mère cheese, nori and radish

Onigiris à la Mimolette Isigny Sainte-Mère

HomeOur recipesHalloween onigiri with tuna and mayonnaise, Mimolette Isigny Sainte-Mère cheese, nori and radish

  • Icône représentant le temps de préparation de la recette For 6 person
  • Icône représentant le temps de préparation de la recette Preparation 50 min.
  • Icône représentant le temps de préparation de la recette Difficulties Facile

Preparation

  1. Preparation of the rice:

    Rinse the rice several times in cold water until the water is clear.
    Cook in 1.2 times its volume of water, covered: 10 minutes over medium heat + 10 minutes resting off the heat.
    Mix the rice while still warm with the vinegar, sugar, and salt. Leave to cool.
  2. Preparation of garnish:

    Mash the tuna with the mayonnaise until creamy.µ
    Season lightly with pepper.
  3. Assembly:

    Take a portion of rice, about 50 g.
    Place a small spoonful of tuna-mayo filling in the center.
    Close with rice and shape into a ball using plastic wrap.
    Repeat to make 6 onigiri.
    Cut pumpkin shapes or circles out of the slices of Mimolette Isigny Sainte-Mère cheese.
    Using small scissors or a knife, cut eyes, noses, and mouths into the Mimolette Isigny Sainte-Mère cheese to make Jack O’Lanterns.
    Cut faces, scars, or eyes out of the seaweed sheet.

Products used