Tuna Mayo Onigiri
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
487 kcal
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Course
Main Course
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Cuisine
Japanese
Tuna Mayo Onigiri
Description
The Tuna Mayo Onigiri uses Japanese short-grain rice cooked with a precise water ratio to yield sticky, tender grains essential for shaping. The filling blends drained canned tuna with mayonnaise and soy sauce, creating a creamy yet savory mix. Hands are wetted and salted before shaping rice to prevent sticking and add a light seasoning. Each onigiri is formed by creating a well in the rice ball and filling it with tuna mayo before sealing and wrapping in sesame leaves, shiso, or nori. The finishing leaf adds a subtle herbal or seaweed note to complement the mild, creamy filling.
This type of onigiri makes a convenient handheld snack or light meal often enjoyed in Japanese cuisine. The tuna mayo filling is rich, contrasting with the neutral rice, making it satisfying. Wrapping with sesame leaves or nori enhances aroma and texture. This dish can be prepared ahead and is portable for lunches or picnics.
Ingredients
- 1 ½ cups Japanese short-grain rice 2 rice cooker cups
- 1 ⅔ cups water cold
- 85 grams tuna 1 small US can, chunk in oil
- 3 tablespoons mayonnaise such as Kewpie, Japanese
- 1 teaspoon soy sauce
- 6 sesame leaves green shiso or nori will work too, wild
- salt
Instructions
- Wash and cook the rice according to the directions in my sushi rice recipe (but use the proportion of 1 ½ cups Japanese short-grain rice and 1 ⅔ cups cold water in this recipe).
- While the rice cooks, open the can of 85 grams chunk tuna in oil and drain out any excess liquid. Add the tuna to a bowl along with the 3 tablespoons Japanese mayonnaise and 1 teaspoon soy sauce. Mix well to form a uniform paste.
- Prepare a bowl of water and a small bowl of Salt.
- When the rice is cooked, stir it to fluff and then transfer it to a bowl to cool slightly and cover it with a damp towel to keep it from drying out.
- When the rice is cool enough to handle but still on the hot side, wet your hands in the water bowl. Dab your index finger in the bowl of salt and rub the salt around your hands.
- Working quickly, scoop ⅙ of the rice into your non-dominant hand and make a little well in the center of the rice.
- Add about 2 teaspoons of tuna mayo filling into the well and cover the tuna with the surrounding rice.
- Cup the hand holding the rice like a taco and then use 2-3 fingers of your opposite hand to shape the rice into a triangle.
- Toss the rice ball onto another side and then repeat the cupping and shaping step. Repeat until the onigiri is the desired shape.
- Wrap the Tuna Mayo Onigiri with 6 wild sesame leaves, and repeat steps 5-10 until you run out of rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 74g | 25% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 324mg | 14% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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