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.)
- 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.
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
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