Tuna Mayo Onigiri
A classic Japanese comfort food consisting of seasoned rice balls stuffed with a creamy tuna filling and wrapped in crisp seaweed.
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Ingredients
- 2 cups Short-grain Japanese rice (sushi rice)
- 2 1/2 cups Water
- 1 can (5oz) Canned tuna in water, drained
- 2 tablespoons Kewpie mayonnaise
- 1 teaspoon Soy sauce
- 1/2 teaspoon Toasted sesame oil(optional)
- 1 teaspoon Salt
- 2 sheets Nori seaweed sheets
- 1 tablespoon Furikake seasoning(optional)
- 1 teaspoon Black sesame seeds(optional)
Instructions
- 1
Rinse the rice in a bowl until the water runs clear, then cook in a rice cooker or pot with 2.5 cups of water.
- 2
While the rice is cooking, drain the tuna thoroughly and mix it in a small bowl with Kewpie mayo, soy sauce, and sesame oil.
- 3
Once the rice is cooked, let it steam for 10 minutes, then gently fluff and transfer to a large bowl to cool slightly (it should be warm but handleable).
- 4
Wet your hands with water and rub a pinch of salt on your palms to prevent sticking and to season the rice.
- 5
Place a handful of rice in your palm, create a small indentation in the center, and add one teaspoon of the tuna mixture.
- 6
Gently fold the rice over the filling and press with both hands to form a triangle or ball shape, ensuring the filling is completely enclosed.
- 7
Cut the nori sheets into strips and wrap one strip around the base of each rice ball.
- 8
Sprinkle the tops with furikake or sesame seeds for extra flavor and serve immediately.
Nutrition per Serving
320
Calories
14g
Protein
52g
Carbs
6g
Fat
2g
Fiber
1g
Sugar
580mg
Sodium
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