Cook the sushi rice according to packet instructions. While the rice is cooking, combine the unseasoned rice vinegar, sugar and salt in a small saucepan over medium heat. Warm gently until the mixture is hot but not boiling, then remove from the heat and stir until the sugar has completely dissolved.
Once the rice is cooked and still warm, drizzle over the sushi rice vinegar mixture and gently fold through to coat the grains evenly. Sprinkle over the Citrus Furikake and stir gently to combine.
Egg & Chive Filling
Combine the chopped eggs, mayonnaise and chives in a medium bowl and mix until evenly combined. Refrigerate until ready to use.
Tuna & Chive Filling
Place the drained tuna into a bowl and flake gently with a fork. Add the mayonnaise and chives and mix until well combined. Refrigerate until ready to use.
Teriyaki Tofu & Pickled Vegetables
Heat the oil in a small frying pan over medium heat. Add the tofu and cook gently for 5–6 minutes, turning occasionally, until golden on all sides. Add the teriyaki sauce, toss to coat, then remove from the heat and set aside to cool slightly.
Place the cucumber and carrot into a small bowl, add the rice wine vinegar and sugar, and mix well. Set aside for 5–10 minutes to lightly pickle.
Shaping the Onigiri
If shaping by hand, lightly wet your hands with water and place about 2 tbsp of rice into one palm, gently cupping it to cradle the rice. Press a small indentation into the centre, add around 1 tbsp of your chosen filling, then top with another 1 tbsp of rice. Shape gently but firmly into your desired form and place onto a plate. Re-wet your hands between each onigiri to prevent sticking.
If using an onigiri mould, dampen the mould with water, fill halfway with rice, add your filling, then cover with more rice and press gently to form. Turn out onto a plate and repeat, re-dampening the mould as needed.
Once formed, decorate the onigiri as desired. Roll in Citrus Furikake for extra flavour, wrap partially or fully in nori, add a narrow strip of nori around the centre, or roll in toasted sesame seeds to help distinguish between fillings.
To serve
Serve the onigiri with the Citrus Furikake Dipping Sauce, pickled ginger, or other favourite accompaniments.
Recipe Note
The rice quantity is enough to make approximately 8 medium onigiri, and each filling recipe will comfortably fill the full batch. For best shaping results, always dampen hands or moulds lightly with water before forming. Onigiri can be shaped traditionally into triangles, pressed into rounds, or rolled into balls for a more casual presentation.
