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Tuna Mayo Onigiri

Tuna Mayo Onigiri are delightful Japanese rice balls filled with creamy tuna and mayonnaise, offering a taste of comfort food that's perfect for lunches or snacks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Japanese
Calories: 225
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 700 g cooked Japanese short-grain rice Preferably freshly cooked and still warm.
  • 80 g canned tuna Drain thoroughly to prevent sogginess.
  • 1 tbsp Japanese mayonnaise Creamier and slightly sweeter than regular mayonnaise.
  • 1 tsp Japanese soy sauce Adds savory depth to the filling.
  • 1 pinch ground black pepper Freshly ground is ideal.
  • 6 strips roasted seaweed for sushi (nori) Wrap just before eating to keep crisp.

Method
 

Preparation
  1. Place a colander over a bowl. Squeeze excess liquid from canned tuna and transfer it into a mixing bowl.
  2. Add Japanese mayonnaise, soy sauce, and black pepper to the tuna. Mix thoroughly.
Shaping the Onigiri
  1. If using an onigiri mold, sprinkle lightly with salt, and place 50-60 g of warm rice into the mold. Create a dent in the middle and add about 2 tsp of tuna mayo filling.
  2. If shaping by hand, wet your hands and sprinkle with salt. Take 100-120 g of rice, flatten it, add filling in the center, and top with equal amount of rice. Press down with the lid of the mold.
  3. Fold the rice over to seal the filling inside. Shape into a triangle or ball, ensuring it is compact.
  4. Wrap each onigiri with a strip of nori and serve immediately.

Notes

Use warm rice for better binding. You can also experiment with fillings and store in fridge without nori until serving.