15-min. Easy Japanese Tuna Onigiri

Name: 15-min. Easy Japanese Tuna Onigiri
Prep time: 15 min
Total time: 15 min
Yield: 4 rice balls
Ingredients: 2 heets nori; 1 tsp sesame seeds; 2 cups cooked short grain rice; ½ teaspoon salt; 5.29 oz canned tuna; 2 tablespoon Japanese mayo

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5.0

30 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
4 rice balls
Calories
207 kcal
Course
Main Course, Breakfast, Snacks
Cuisine
Japanese

15-min. Easy Japanese Tuna Onigiri

Iris Warren

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A delicious rice ball stuffed with tuna, mayo wrapped with dry roasted seaweed. This quick and easy Japanese tuna onigiri is made in 15 minutes with only 6 ingredients. Great for breakfast, as a snack, meal, lunchbox item or picnic food!

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Ingredients

Servings

2 heets nori or use ½ sheet if you prefer less
1 tsp sesame seeds for garnishing, optional

For the Rice

2 cups cooked short grain rice *if you're making fresh rice, see Notes below
½ teaspoon salt

Tuna Mayo Mixture

5.29 oz canned tuna in oil recommended, or canned tuna in water
2 tablespoon Japanese mayo or regular mayonnaise

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Instructions

Transfer hot cooked short-grain rice into a large bowl and season with salt with a rice paddle. Cover and set aside. (If you're using leftover cold rice, cover and microwave it for 2-3 minutes prior to seasoning).
Open a can of tuna and strain the tuna using a fine sieve removing as much of the liquids as possible by pressing it with a fork. Transfer the strained tuna to a small bowl. Mix in the Japanese mayo until combined. Set aside.
For the nori sheets, the amount used is personal preference. If you prefer more dry roasted seaweed, use two nori sheets and cut them into half so you have 4 pieces. If you prefer less nori, use half a sheet and cut them into 4 equal strips. Set aside.
Prepare a bowl of water nearby and dip clean hands into the water. Take ½ cup or 100 grams cooked rice and place it into the palm of your hand. Shape it into a round ball, then flatten into a ½-inch thick pancake. Make a dent in the middle. Place 2 tablespoon or 30 ml of tuna mayo mixture into the dent. (*If you have an onigiri mold or a large sheet of plastic wrap, use these tools to help easily mold the rice balls to prevent a sticky mess)
Fold the rice over the filling and as you fold, push the filling into the center. Firmly pack it into a ball, flatten it so it's 1.5-inch thick and shape it into a triangle, wetting your hands as needed.
Wrap a sheet nori from the base of the triangle around the sides and repeat this process until you have 4 rice balls in total. Garnish each piece with sesame seeds. Enjoy immediately!

Equipments used:

Notes

Measure out ¾ cup / 160 grams uncooked short grain rice for this recipe.
To cook rice on the stove top using a pan:
Rinse rice under cold running water until it runs clear and then strain. Transfer strained rice to a medium-sized pot or pan, ideally non-stick.
Then place your index finger above the rice and fill it with fresh cold water to the the first knuckle line of the finger.
Cover with a lid and bring to a boil on medium heat. Then reduce to low heat and keep covered. Cook for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process. The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.
Rinse rice in the rice cooker pot with cold running water until it runs clear. Strain out the water.
Fill rice cooker pot with fresh cold water to the instructed water line in the pot.
Press "steam" or "white rice" button on your rice cooker.
Rinse rice under cold running water until it runs clear and then strain. Transfer strained rice to a medium-sized pot or pan, ideally non-stick.
Then place your index finger above the rice and fill it with fresh cold water to the the first knuckle line of the finger.
Cover with a lid and bring to a boil on medium heat. Then reduce to low heat and keep covered. Cook for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process. The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.

Nutrition Information

Show Details

Calories 207kcal (10%) Carbohydrates 27g (9%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 16mg (5%) Sodium 418mg (17%) Potassium 99mg (3%) Fiber 0.1g (0%) Sugar 0.1g (0%) Vitamin A 94IU (2%) Vitamin C 1mg (1%) Calcium 14mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 4rice balls

Amount Per Serving

Calories 207 kcal

% Daily Value*

Calories	207kcal	10%
Carbohydrates	27g	9%
Protein	10g	20%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	16mg	5%
Sodium	418mg	17%
Potassium	99mg	2%
Fiber	0.1g	0%
Sugar	0.1g	0%
Vitamin A	94IU	2%
Vitamin C	1mg	1%
Calcium	14mg	1%
Iron	2mg	11%