Tuna Mayo Onigiri
User Reviews
4.9
66 reviews
Excellent
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 rice
Tuna Mayo Onigiri
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 700 g cooked Japanese short-grain rice see how to cook Japanese style rice here
- 80 g canned tuna
- 1 tbsp Japanese style mayonnaise
- 1 tsp soy sauce
- 1 pinch ground black pepper
- 2-3 heets sushi nori seaweed nori, cut into strips
Instructions
- Place a colander or sieve over a bowl and squeeze the excess liquid out of 80 g canned tuna.
- Pour away the liquid and place the tuna into a bowl. Mix with 1 tbsp Japanese style mayonnaise, 1 tsp soy sauce and 1 pinch ground black pepper.
- Sprinkle the onigiri mold with salt and place about 50-60g of rice inside. Make a dent in the middle and add about 2 tsp of tuna mayo filling. (If shaping by hand, wet your hands with cold water and sprinkle with salt. Take 100-120g of rice and press it flat before placing the filling in the middle.)
- Top with an equal amount of rice and press it using the lid of the onigiri mold.
- If shaping by hand, fold the rice over to seal the filling and use your folded palm to press the rice into a triangle shape
- Wrap each onigiri with nori and enjoy!
Notes
- Best eaten the same day. Wrap and pack in a bento with an ice pack to keep it cool. I recommend storing the nori separately and wrapping right before eating.
- Add wasabi, shichimi or chili sauce to the tuna mayo for a spicy kick.
- To store, wrap each onigiri with plastic wrap (without nori) and store in the freezer. Defrost in the microwave and wrap with nori just before eating.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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