What You’ll Use:
Nori seaweed sheets,
Spicy tuna onigiri,
Trimmed sugar snap peas, and
Re-heat Instructions: Cut or tear a nori sheet along the perforations into thin strips. Sprinkle the onigiri with the sesame seeds. Wrap a strip of nori around each onigiri, moistening the ends of the strips to secure. Serve with the sugar snap peas on the side and soy sauce for dipping.
Allergen Note: Contains tree nuts, fish, wheat, soy.
To prep the salmon onigiri, slice half of the cucumber into rounds, transfer to an airtight container, and refrigerate. (Reserve the remaining cucumber for the salad.) Peel, pit, and dice the avocado. Flake the smoked salmon.
To prep the spicy tuna onigiri, trim the sugar snap peas, transfer half to an airtight container, and refrigerate. (Reserve the remaining sugar snaps for the salad.) Drain the tuna. In a bowl, combine the tuna with 1 tablespoon mayo and a squeeze or two of sriracha, if you want a kick.
To build the onigiri, heat the rice in the microwave until warmed through, 1 to 2 minutes. Transfer the rice to a bowl and season with 1 tablespoon rice vinegar, if you have some on hand. Fill a small bowl with water and set it next to your work space.
Dampen your hands, and scoop about ⅓ cup of the rice into the palm of one hand. Press your palms together to shape the rice into a ball. Use a finger to press a hole in the middle of the rice ball. Tuck a few pieces of salmon and avocado inside the hole, or fill with some of the spicy tuna. Close your hands to seal the filling inside the rice. If some of the filling pokes through as you reshape the ball, patch it up with a bit more rice. Repeat with the remaining rice and filling until you have 6 of the smoked salmon onigiri and 6 of the spicy tuna onigiri. (You may not need all of the filling.) Wrap the onigiri individually in plastic wrap, transfer to an airtight container, and refrigerate. (See note below.)
To prep the salad, slice the remaining cucumber in half moons. Cut the reserved sugar snaps in half. Shred 2½ cups of the cabbage, reserving the rest for another use. Remove the yuba from the packaging and separate the strands. In a large bowl, toss the cucumbers, sugar snaps, shredded cabbage, and yuba noodles together with the sesame noodle sauce until combined. Season to taste with soy sauce. Transfer to an airtight container and refrigerate.
The onigiri are best eaten the day they’re made, but if wrapped tightly in plastic wrap and refrigerated, they’ll keep for up to 2 days. To keep the nori crisp, hold off on wrapping the onigiri until you’re ready to eat.