Recipe for Tuna Mayo Onigiri
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 seaweeds, grilled salmon, tuna, pickled plums (umeboshi), and more! Onigiri is made with wet hands to prevent it from 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
- Prep Time
- 20 minutes
- Servings
- 4 portions
- Category
- Savoury, snacks
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
Directions
- 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.
