Description
This 15-minute Easy Japanese Tuna Onigiri recipe offers a delightful and quick way to enjoy traditional Japanese rice balls filled with a flavorful tuna mayo mixture. Perfect for a light lunch or snack, the recipe combines seasoned short-grain rice with creamy tuna and mayonnaise, wrapped in crispy nori seaweed for the perfect handheld meal.
Ingredients
Scale
For the Rice
- 2 cups cooked short grain rice
- 1/2 tsp salt
For the Tuna Filling
- 5.29 oz canned tuna (in oil recommended, or canned tuna in water)
- 2 tbsp Japanese mayonnaise (or regular mayonnaise)
For Assembly and Garnish
- 2 sheets nori (or 1/2 sheet if you prefer less)
- 1 tsp sesame seeds (for garnishing, optional)
Instructions
- Season the Rice: Transfer hot cooked short-grain rice into a large bowl and sprinkle with 1/2 teaspoon salt. Using a rice paddle or spoon, gently mix and season the rice. Cover the bowl and set aside. If using leftover cold rice, microwave it covered for 2-3 minutes prior to seasoning to warm it up.
- Prepare the Tuna Filling: Open the canned tuna and strain it using a fine sieve to remove excess liquid by pressing gently with a fork. Transfer the drained tuna to a small bowl and mix thoroughly with 2 tablespoons of Japanese mayo until combined. Set this filling aside.
- Prepare the Nori: Depending on your preference for seaweed, cut the nori sheets accordingly. For more seaweed, cut two sheets into halves to get 4 pieces. For less, cut half a sheet into 4 equal strips. Set these aside for wrapping.
- Shape the Rice and Add Filling: Fill a bowl with water to wet your hands and prevent sticking. Take about 1/2 cup or 100 grams of the seasoned rice and place it onto your palm. Shape it into a round ball, then flatten it into a 1/2-inch thick pancake. Create a small dent in the center and spoon approximately 2 tablespoons (30 ml) of the tuna mayo mixture into it. Optionally, you can use an onigiri mold or plastic wrap to assist in shaping.
- Form the Onigiri: Carefully fold the rice over the tuna filling, pushing the filling towards the center. Pack the rice firmly into a ball, then flatten it to about 1.5 inches thick. Shape the rice ball into a triangle by pressing gently at the sides, wetting your hands as needed to avoid stickiness.
- Wrap with Nori and Garnish: Wrap one piece of prepared nori around the base and sides of each triangular rice ball. Repeat the process to make a total of four onigiri. Sprinkle 1 teaspoon of sesame seeds over the top of each onigiri, if desired. Eat immediately for best taste and texture.
Notes
- If making fresh rice, rinse short-grain rice until water runs clear before cooking for optimal texture.
- Using Japanese mayonnaise adds authentic flavor, but regular mayo can be substituted.
- To prevent rice from sticking to your hands, keep a small bowl of water nearby and moisten your hands before shaping each onigiri.
- Onigiri molds or plastic wrap can make shaping easier and less messy.
- Consume onigiri soon after preparation to enjoy the best texture of the nori and rice.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Mixing, Shaping, Wrapping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri (about 100 grams)
- Calories: 210
- Sugar: 0.3 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: Japanese tuna onigiri, tuna rice balls, easy onigiri recipe, quick Japanese snack, tuna mayo onigiri
