Tuna Mayo Onigiri
https://sudachirecipes.comTuna mayo is one of the most popular rice ball fillings. Not only is it delicious, but it's super accessible, fast and easy to make. This recipe is perfect for lunch, bento boxes or a quick snack!
Equipment
Ingredients
- 700 g cooked Japanese short-grain rice see how to cook Japanese style rice here
- 80 g canned tuna
- 1 tbsp Japanese mayonnaise
- 1 tsp soy sauce
- 1 pinch ground black pepper
- 2-3 sheets 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 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.
Nutrition
Calories: 196.5kcal | Carbohydrates: 41.2g | Protein: 5.2g | Fat: 1.9g | Saturated Fat: 0.25g | Polyunsaturated Fat: 0.6g | Cholesterol: 5.8mg | Sodium: 103.3mg | Fiber: 1.8g