Onigiri are a tasty and nutritious snack made with sushi rice, filled with a delicious tuna mayo filling, and wrapped in crispy seaweed. Make these delightful rice balls at home for the perfect snack or light meal.Recipe with step-by-step photos.
Step aside soggy sandwiches … the ultimate portable snack right now is Onigiri. On those days when I need to pack lunch for my kids, I like to make Onigiri because they are healthy and nutritious, they travel well in lunchboxes, plus my kids really love them!
This Spaghetti with Tuna, Chilli, Rocket & Lemon takes only 20 mins from start to finish!
I have been a long-time admirer and follower of Donna Hay’s cookbooks, even as early back when she was the food editor of the Marie Claire cookbooks in Australia. Her clean and refined approach to food styling is what normally attracts the attention of readers in the first instance; food which looks so stunningly beautiful on the page, yet deceptively simple in composition, that each photo could pass as a piece of artwork. Many have tried to copy and emulate the style of Donna Hay, but I think few have come close in executing the same level of sophistication.
These Spicy Tuna Fish Cakes are fragrant with Asian flavours, including coriander (cilantro), ginger and chillies. Easy to make and a great way of using up leftover mashed potatoes.
Further to my previous post, we still had another 1 kg of potatoes to get through, and as we are going away next week, I had to come up with a way to use those potatoes. And then, by chance, Carrie from The Patterned Plate posted her delicious recipe for Spicy Tuna Fish Cakes (or, as they are called in her Indian culture, cutlets). I was instantly sold!