Tuna-Mayo Onigiri Recipe

Method3 steps · about 20 min

1. 1

   Step 1: Drain the tuna (5 oz) from the 5 oz can, then mix with all 4 tablespoons mayonnaise and ⅛ teaspoon salt. In a separate bowl, season all 4 cups already cooked steamed Japanese short-grain rice with the separate ½ teaspoon salt. This filling batch is enough for about 6–8 rice balls; these 4 rice balls will use only some of it.

   Uses 5 oz canned tuna · 4 Tbsp mayonnaise (Japanese mayonnaise preferred) · 1/8 tsp Salt · 4 cups already cooked steamed Japanese short-grain rice · 1/2 tsp salt

2. 2

   Step 2: Lightly moisten clean hands with water. For the first rice ball, shape ¾ cup of the seasoned cooked rice into a triangle and make a deep well. Add some prepared tuna-mayo filling, leaving room to seal it without leaking. Cover the well with another ¼ cup seasoned rice and reshape gently into a closed triangle. The filling amount is as needed, not the whole filling batch.

   Uses Water for moistening clean hands, as needed · ¾ cup prepared rice for the first rice-ball base · Some filling for the first rice ball; portion unspecified · ¼ cup prepared rice for the first rice-ball seal

3. 3

   Step 3: Repeat the shaping and filling for 3 more rice balls, using the remaining 3 cups seasoned rice: ¾ cup for each base and ¼ cup for each seal. Wrap each of the 4 filled triangles with 1 of the 4 nori pieces. Serve promptly or refrigerate the rice balls and any unused tuna-mayo filling promptly.

   Uses First filled triangular rice ball · 3 cups remaining seasoned rice for the other 3 balls · Filling as needed for the other 3 balls; leave any unused filling · 4 pieces Nori (Roasted Seaweed)