Tuna Mayo Onigiri (Japanese Rice Ball with Tuna)
Tuna Mayo Onigiri: a simple Japanese rice ball with creamy tuna, wrapped in nori—perfect for lunch or a quick snack.”
Servings: 8 onigiris
Cost: 7
Ingredients
- 28-30 oz cooked Japanese short-grain rice sushi rice
- 1 canned tuna drained
- 2 tablespoon mayonnaise
- ¼ teaspoon soy sauce
- 2 sheets full-sized nori (seaweed) cut into 4 strips each
- sea salt
Instructions
- Cut each nori sheet into 4 strips and set aside.
- In a mixing bowl, combine the drained tuna, mayonnaise, and soy sauce. Mix until smooth and well combined.
- Next, place a sheet of plastic wrap on a cutting board and sprinkle a pinch of salt on top. After that, spread cooked rice on the plastic wrap into a rectangle (about 6 x 3 inches).
- Place about 1 tablespoon of the tuna mixture on the top half of the rice rectangle. Then, fold the bottom half of the rice over the tuna to sandwich the filling.
- Using the plastic wrap, gently shape the rice into a triangle. Rotate and repeat with the other sides so it forms a firm triangle.
- Finally wrap a strip of nori around the rice triangle. Then, press gently to stick it to the rice. Repeat with remaining rice and tuna mixture.