Creamy Tuna Mayo Onigiri
Learn how to make a popular Japanese rice ball, Tuna Mayo Onigiri! With only five simple ingredients, you can have them ready in under ten minutes! Tuna onigiri is perfect for a lunch box or a portable snack on the go!
Ingredients
Instructions
- Preparation: Cut the nori sheet into three equal pieces. Open the canned tuna, drain it, and combine it with mayonnaise. Prepare the cooked rice, a bowl of water, and salt.
- Assemble: Place some rice in a small bowl, make a small dent in the center, and add 1 or 2 teaspoons of tuna mayo. Cover with more rice.
- Shape the Onigiri: Wet your hands with water, sprinkle salt (using two fingertips) on your palms, and rub together. Place the rice in your hand and gently press with both palms to form a triangle, rolling it a few times to shape.
- Wrap: Wrap the rice ball with a piece of nori.
Notes
- Storage: Wrap each one with plastic wrap, put it in a container, and keep them in the fridge for a couple of days and one month in the freezer.
- Variations: See the "Variations" section for more tuna onigiri ideas.
- To prevent rice from sticking, wet your hands or use plastic wrap.
- Using an onigiri mold makes shaping triangles quick and easy.
- When adding nori, place the shiny side outward for a polished look.
Video
Nutrition
Serving: 1servingCalories: 213kcalCarbohydrates: 29gProtein: 10g
This nutritional information is estimated and provided for general reference only.