Onigiri With Tuna

Name: Onigiri With Tuna
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serves
Ingredients: 1 cup (200 grams, 7.05 ounces) uncooked sushi (short grain) rice; 1 ½ cups water; 2 tablespoons sushi vinegar; 2 teaspoons caster sugar super fine sugar; ½ teaspoon salt; 335 grams (11.82 ounces) canned tuna, drained; 80 grams (2.82 ounces) Japanese mayonnaise; 2 teaspoons sriracha sauce or to taste; 2 teaspoons soy sauce; ½ cup (40 grams, 1.41 ounces) green (spring) onions; salt to taste; 3 nori sheets seaweed sheets; sesame seeds; Japanese mayonnaise; light soy sauce; wasabi

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings
4 serves
Calories
55 kcal
Course
Side Dish, Main Course
Cuisine
Japanese

Onigiri With Tuna

Iris Warren

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Onigiri with tuna is a delectable Japanese rice ball filled with savory, perfectly seasoned tuna, all wrapped in crisp nori. This irresistible snack offers a tantalizing blend of flavors and textures, making it a perfect, satisfying treat for any time of the day.

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Ingredients

Servings

For the Rice

1 cup (200 grams, 7.05 ounces) uncooked sushi (short grain) rice
1 ½ cups water
2 tablespoons sushi vinegar
2 teaspoons caster sugar super fine sugar
½ teaspoon salt

For the Filling

335 grams (11.82 ounces) canned tuna, drained
80 grams (2.82 ounces) Japanese mayonnaise
2 teaspoons sriracha sauce or to taste optional
2 teaspoons soy sauce
½ cup (40 grams, 1.41 ounces) green (spring) onions finely chopped, plus extra to garnish
salt to taste

Optional Toppings

3 nori sheets seaweed sheets cut into small rectangles
sesame seeds lightly toasted
Japanese mayonnaise
light soy sauce
wasabi

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Instructions

For the Rice

Rinse your rice under water until the water runs clear. This could take about 2 to 3 rinses.. Completely drain the rice and then place in a saucepan.
Add the water to the saucepan and bring the water to a boil over medium to high heat.
Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes.
Remove from heat and allow to rest for 15 minutes covered.
Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt. Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.

For the Filling

In a mixing bowl, combine the drained canned tuna, Japanese mayonnaise, Sriracha sauce (if using), soy sauce, chopped green onions, and salt to taste. Set aside.

Putting It All Together

Lightly wet your hands with water. Scoop 1 ½ tablespoons of rice and shape into a ball. Repeat until all the rice has been used up.
Once you have shaped all the rice, take one rice ball and gently flatten. Add about 1 teaspoon (5 grams, 0.176 ounces) of tuna mixture in the centre of the flattened rice ball. Do not overfill. Cover the tuna in rice.
Repeat step 2 until all the filling has been used up.
Serve rice balls as is, or wrap each rice ball with a bit of cut nori sheet, and sprinkle with some lightly toasted sesame seeds.

Notes

OTHER METHODS OF SHAPING ONIGIRI:
To shape onigiri using a mould, fill the mould halfway with rice, add the tuna filling, cover with more rice, press firmly with the lid, and gently release the shaped onigiri.
For plastic wrap, place a handful of rice on the wrap, add the filling, gather and twist the wrap to form a tight ball, shape it into a triangle with your hands, and then unwrap.

Nutrition Information

Show Details

Serving 1 onigiri Calories 55kcal (3%) Carbohydrates 4g (1%) Protein 5g (10%) Fat 2g (3%) Cholesterol 16mg (5%) Sodium 270mg (11%) Potassium 62mg (2%) Sugar 1g (2%)