Tuna Mayo Onigiri (Japanese "Sea Chicken" Rice Balls)
Ingredients
- 700 g cooked Japanese short-grain rice preferably freshly cooked, still warm)
- 80 g canned tuna oil-packed for flavor or water-packed for lighter option, thoroughly drained
- 1 tbsp Japanese mayonnaise or regular mayonnaise
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 pinch ground black pepper freshly ground if possible
- 6 strips roasted seaweed for sushi (nori) wrap right before eating for crispiness
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 Japanese soy sauce (koikuchi shoyu) 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
- Make standard triangle onigiri 100-120g in size; reduce to 60-80g for children's portions or light snacks.
- Enhance the tuna mayo mixture with wasabi, shichimi, curry powder for spicy variations.
- Use a pinch of dashi granules (about 1/8 teaspoon) to enhance umami.
- Work with rice at ideal temperature (50-60°C/122-140°F).
- Store by wrapping completed onigiri (without nori) in plastic wrap and refrigerate for up to one day or freeze for 2-3 weeks; always add nori just before eating and use cold packs when packing for lunch.
- Serving ideas: Authentic miso soup, Mushroom miso soup, Pickled cucumber, Hiyayakko (cold tofu).
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