Tuna Mayo Onigiri (Printer-friendly)
Classic Japanese rice balls with creamy tuna mayonnaise filling, ideal for portable lunches and snacks.
# What You’ll Need:
→ Rice
01 - 2 cups Japanese short-grain rice
02 - 2 1/2 cups water
→ Filling
03 - 1 can (5 oz) tuna in water, drained
04 - 3 tablespoons Japanese mayonnaise (Kewpie preferred)
05 - 1 teaspoon soy sauce
06 - 1/4 teaspoon ground black pepper (optional)
→ Assembly
07 - 1/2 teaspoon salt
08 - 6 small sheets nori (seaweed), cut into strips
# How-To Guide:
01 - Rinse the Japanese short-grain rice under cold running water, gently swirling with your hands. Repeat several times until the water runs clear, then drain thoroughly.
02 - Combine the rinsed rice and 2 1/2 cups water in a rice cooker or heavy-bottomed pot. Cook according to package instructions. Once done, let the rice rest covered for 10 minutes to allow the grains to firm up.
03 - While the rice rests, drain the canned tuna well and place it in a mixing bowl. Add the Japanese mayonnaise, soy sauce, and black pepper. Fold together until the mixture is creamy and evenly combined.
04 - Once the rice is still warm but cool enough to handle comfortably, wet your hands with water and rub a thin layer of salt across your palms. This prevents sticking and adds a light seasoning to the exterior.
05 - Scoop approximately 1/2 cup of warm rice into your palm and flatten it into a round disc. Place a generous spoonful of the tuna mayo filling in the center, then gently fold the rice over the filling. Cup your hands to shape it into a triangle or oval, pressing firmly enough to hold together without compacting the rice.
06 - Repeat the shaping process with the remaining rice and filling. Wrap a strip of nori around the base or center of each onigiri. Serve immediately or pack for later.
# Expert Advice:
01 -
- These rice balls come together in under forty minutes and taste better than anything wrapped in plastic from a store shelf.
- The tuna mayo filling is absurdly simple but wildly addictive, and you will catch yourself eating spoonfuls straight from the bowl before the rice is even ready.
02 -
- Working with rice that is too cold will make shaping nearly impossible because the starch loses its stickiness, so keep the rice warm and work quickly.
- Do not overfill the center or the rice will split open when you try to seal it, a humble spoonful is all you need for each piece.
03 -
- Keep a bowl of water right next to your work station so you can rewet your hands between each onigiri without walking away from the flow.
- Press firmly but gently when shaping, too much force compacts the rice into a dense brick while too little leaves it fragile and prone to falling apart.