What rice do you use for onigiri?

Onigiri is made with Japanese short-grain white rice. This rice is stickier than other types of rice which helps the onigiri to hold its shape without falling apart.

Do you eat onigiri with chopsticks?

Onigiri is supposed to be a convenient and portable food so you don't need to use any cutlery to eat it. Just wrap it with nori to stop rice from sticking to your hands and enjoy!

Is onigiri the same as sushi?

Onigiri and sushi are completely different things. Onigiri is generally made with salted rice whereas sushi is made with vinegared rice. The shape and ingredients are generally different too.

Tuna Mayo Onigiri (ツナマヨおにぎり)

Name: Tuna Mayo Onigiri (ツナマヨおにぎり)
Prep time: 15 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 660g Japanese short grain white rice cooked (approx 300g before cooking, see how to cook Japanese style rice here); 80g Canned tuna; 1 tbsp Japanese Mayonnaise; 1 tsp soy sauce; Black pepper to taste; 2-3 sheets nori cut into strips

Description

How to make Tuna Mayo Onigiri Rice Ball (ツナマヨネーズおにぎり) Makes 5-6 onigiri. (Recipe does not include how to cook rice.)

Ingredients

Scale

660g Japanese short grain white rice cooked (approx 300g before cooking, see how to cook Japanese style rice here)
80g Canned tuna
1 tbsp Japanese Mayonnaise
1 tsp soy sauce
Black pepper to taste
2-3 sheets nori cut into strips

Instructions

Place a colander or sieve over a bowl and squeeze the excess liquid out of 80g canned tuna.
Pour away the liquid and place the tuna into a bowl. Mix with 1 tbsp mayonnaise, 1 tsp soy sauce and a sprinkling of black pepper.
Set up your onigiri shaping station. You should have the cooked rice, the filling, a bowl of ice cold water and a small bowl of salt. Nori is optional too.
Wash your hands well and then submerge them into the bowl of icy cold water for about 15-20 seconds. This stops the rice sticking to your hands.
Rub 1-2 pinches of salt over the palms your hands. This not only adds the flavour to the rice ball, but also acts as a preservative whilst it's in your lunchbox.
Take a handful of warm cooked rice (approx 100-120g) and press it quite flat.
In the centre of the rice ball, make a dent and place approx 1 tsp of the filling into the dent. Fold the rice over the filling and close the edges.
Press the edge and turn the rice ball to form a firm triangle shape.
Don't handle the rice for too long, quicker is better. Once you're happy with the shape, set it on a plate and repeat. (Make sure to soak your hands in the ice water and rub with salt between each rice ball.)
Wrap each onigiri with nori.
Eat straight away or put in your lunch box with an ice pack. They're best eaten the same day.
Enjoy!

Notes

Best eaten the same day.

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.

Prep Time: 15 mins
Category: Rice
Method: Mixing
Cuisine: Japanese

Keywords: Tuna mayo onigiri, how to make tuna mayo onigiri, tuna mayo onigiri recipe, tuna mayonnaise onigiri, tuna mayo rice ball, how to make tuna mayo rice ball, how to shape onigiri, how to shape rice ball, Japanese rice ball fillings, tuna mayo, tuna mayonnaise, sea chicken, how to make onigiri, onigiri fillings, onigiri tuna mayo, spicy tuna mayo onigiri