TUNA-MAYO ONIGIRI RECIPE

Name: RECETTE ONIGIRI AU THON-MAYO
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g de riz milky queen; 1 boîte de thon émietté (160 g environ); 100 g de mayonnaise ou Kewpie (mayonnaise japonaise); 10 g environ d'oignons verts hachés; Sel et poivre; Feuilles d'algue nori

Rated 4.1 stars by 8 users.
To leave a review, double-click on the star corresponding to your final rating!

Portion

4 portions

Preparation time

20 minutes

Onigiri, also known as rice dumplings, is a traditional Japanese dish made with seasoned rice in triangular or oval shapes, often wrapped in nori (seaweed).

Rice is usually flavored with a mixture of salt and rice vinegar.

The filling can vary and include ingredients such as seaweed, grilled salmon, tuna, pickled plums (umeboshi) and more! Onigiri is made with wet hands to prevent sticking.

This is a popular snack or lunch option in Japan.

Onigiri are usually found in convenience stores and are appreciated for their delicious taste, simplicity and portability.

Season and garnish to taste.

Discover this classic Japanese recipe: tuna-mayo onigiri! Let yourself be seduced by this fun and tasty preparation!

Clémence Sahuc

Ingredients

400 g milky queen rice
1 can tuna flakes (approx. 160 g)
100 g mayonnaise or Kewpie (Japanese mayonnaise)
about 10 g chopped green onions
Salt and pepper
Nori seaweed leaves

View basket (0) View basket

Instructions

Cook 400 g of Japanese rice according to package instructions. Once cooked, let it rest for a few minutes to make it easier to handle.
In a bowl, combine the crumbled tuna, mayonnaise, finely chopped green onions, salt and pepper. Adjust seasoning to taste.
Prepare a bowl of salted water to moisten your hands. Take a portion of rice (about 100 g) and shape it into a small ball.
Make a small hole in the center of the rice and place a spoonful of the tuna-mayo mixture.
Gently press the rice around the tuna melt to form a triangle or ball.
Wrap a sheet of nori around each onigiri, making sure it's secure around the rice.
For the shape to hold better, place your onigiri in the refrigerator for 10 minutes. This will allow them to firm up slightly.
Serve and enjoy your tuna-mayo onigiri chilled! You can also vary the garnish by adding vegetables or spices for extra flavor.

Your tuna-mayo onigiri are ready to eat!

Recipe notes

TIP: You can also vinegar your rice with sushi vinegar or add a hot pepper sauce! Serve with a light soy sauce for even more flavor!

Onigiri can be kept for 1 or 2 days in an airtight container.

WHITE RICE

White rice is 100% polished to remove the bran. This is the rice most frequently served in Japan, and is found in all the country's emblematic recipes: maki, onigiri, domburi, to name but a few.

HOW TO PREPARE RICE

The rice is gently washed by hand. It is then cooked in a pressure cooker or saucepan (covered throughout), with one part water to one part white rice.

WHICH RICE TO USE?

Milky queen, mitsuhikari and koshihikari rice are ideal for sushi and onigiri.

WHAT ARE THE DIFFERENCES BETWEEN THESE 3 TYPES OF RICE?

Koshihikari rice is said to be the king of rices because it has several characteristics: its shine, its sticky texture and its pleasant umami taste.

This variety accounts for 1/3 of all rice produced in Japan. It is often appreciated for its sweetness and tenderness, while milky queen is a glutinous rice known for its creamy texture and distinctive aroma.

As for mitsuhikari, very similar to koshihikari, it is appreciated for its soft, slightly sticky texture and fresh taste, which makes it ideal for making onigiri.

In conclusion, these 3 rices are perfect for preparing dishes such as sushi and onigiri. Choose the one you like best!

Black rice infusion genmaicha 10 bags ⋅ Nanohana ⋅ 50g

Our latest Japanese recipes

Japanese cooking essentials

Show all

Hakone white miso ⋅ Kato Heitaro shoten ⋅ 200g

Regular price 6.70 €

Prix promotionnel 6.70 € Regular price
Price per unit 33.50 € per kg

10 opinion
Panko breadcrumbs ⋅ Hanayuki ⋅ 340g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 16.18 € per kg

2 opinion
Katsuobushi dried bonito chips ⋅ Makurazaki ⋅ 40g

Regular price 9.50 €

Prix promotionnel 9.50 € Regular price
Price per unit 237.50 € per kg

5 opinion
Honmirin ⋅ Takara Shuzo ⋅ 13% ⋅ 500ml

Regular price 9.70 €

Prix promotionnel 9.70 € Regular price
Price per unit 19.40 € per l

3 opinion
Sweet white miso ⋅ Masuya miso ⋅ 300g

Regular price 8.60 €

Prix promotionnel 8.60 € Regular price
Price per unit 28.67 € per kg

1 opinion
Panko breadcrumbs ⋅ Kazetohikari ⋅ 100g

Regular price 5.40 €

Prix promotionnel 5.40 € Regular price
Price per unit 54.00 € per kg

1 opinion
Katsuobushi dried bonito shavings ⋅ Kohyo ⋅ 25g

Regular price 5.90 €

Prix promotionnel 5.90 € Regular price
Price per unit 236.00 € per kg

4 opinion
Rice vinegar ⋅ Mizkan ⋅ 500ml

Regular price 6.50 €

Prix promotionnel 6.50 € Regular price
Price per unit 13.00 € per l

2 opinion

Japanese cookery books

Show all

Livre Cuisine Japonaise Ultra-facile ⋅ Synchronique Éditions

Regular price 29.90 €

Prix promotionnel 29.90 € Regular price
Price per unit per
Livre Cuisine Japonaise Vegan Ultra-facile ⋅ Synchronique Éditions

Regular price 29.90 €

Prix promotionnel 29.90 € Regular price
Price per unit per
Book Tokyo, Les recettes ⋅ Marabout

Regular price 10.90 €

Prix promotionnel 10.90 € Regular price
Price per unit per
Book Japanese home cooking, 100 recipes ⋅ Marabout

Regular price 29.00 €

Prix promotionnel 29.00 € Regular price
Price per unit per
Book Mochi mochis, 40 Japanese sweets ⋅ Editions de la Martinière

Regular price 14.90 €

Prix promotionnel 14.90 € Regular price
Price per unit per
Book Izakaya - Japanese bistro cuisine ⋅ Hachette Pratique

Regular price 35.00 €

Prix promotionnel 35.00 € Regular price
Price per unit per
Book Japon gourmand ⋅ Mango Editions

Regular price 32.00 €

Prix promotionnel 32.00 € Regular price
Price per unit per
Book Bowls & Bento ⋅ Hachette Pratique

Regular price 29.95 €

Prix promotionnel 29.95 € Regular price
Price per unit per