Mackerel and ginger mini onigiri

Ingredients

For 1 serving

• Sushi rice40 g
• Nori seaweed1
• Canned mackerel35 g
• Ginger4 g
• Rice vinegar1 teaspoon
• Chives2 g
• Saltto taste

Contains: fish

Method

1. Rinse the sushi rice in a sieve under cold water, rubbing it between your fingers, until the water runs almost clear.
2. Put it in a small pan with about one and a quarter times its volume of water, bring to the boil over medium heat, then turn to the lowest heat, cover and cook for 12 minutes without lifting the lid; turn off and leave to rest covered for 10 minutes, until it has absorbed all the water.
3. Meanwhile drain the mackerel well and flake it with a fork; peel and grate the ginger, snip the chives and mix everything with the fish. Cut the nori sheet into 3 strips.
4. Season the still-warm rice with the rice vinegar and a pinch of salt, folding with a spatula without crushing it.
5. With wet hands take a third of the rice, flatten it in your palm, put a teaspoon of mackerel in the centre and close it up, pressing into a compact triangle; repeat and wrap the base of each onigiri with a strip of nori.