Description
Delicious Japanese Tuna Onigiri made from seasoned sushi rice, filled with a creamy tuna mayo mixture, and wrapped in crisp nori for the perfect snack or light lunch.
Ingredients
Scale
- 2 cups Japanese short-grain rice (sushi rice)
- 2 1/4 cups water
- 1/2 teaspoon salt
- 1 tablespoon rice vinegar
- 1 (5 oz) can tuna, drained
- 2 tablespoons mayonnaise
- 1/2 teaspoon soy sauce (optional)
- 1/4 teaspoon chili paste (optional for spicy version)
- 2–3 sheets nori, cut into strips
- Toasted sesame seeds for garnish
Instructions
- Rinse rice under cold water until clear, then cook with water according to package directions. Let cool until warm and handleable.
- In a bowl, mix drained tuna, mayonnaise, and soy sauce. Add chili paste for a spicy kick if desired.
- In a large bowl, season warm rice with salt and rice vinegar, gently tossing with a rice paddle.
- Wet hands and sprinkle with salt. Take a handful of rice and form a small dent in the center.
- Add about a teaspoon of the tuna mixture into the dent and gently shape the rice into a triangle or ball.
- Wrap a strip of nori around the bottom and sprinkle toasted sesame seeds on top.
- Serve immediately or wrap individually in plastic wrap for later.
Notes
Use Japanese short-grain rice for best results. Wrap nori just before serving to keep it crisp. Store wrapped onigiri in the fridge for up to two days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: No Cook / Rice Cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 180
- Sugar: 0g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
Keywords: onigiri, tuna, rice ball, Japanese snack, sushi rice, tuna mayo