Description
Delicious and versatile tuna mayo rice balls, perfect for snacks or quick lunches.
Ingredients
- 700 g cooked Japanese short-grain rice
- 80 g canned tuna, thoroughly drained
- 1 tbsp Japanese mayonnaise
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 pinch ground black pepper
- 6 strips roasted seaweed (nori)
Instructions
- Place a colander or sieve over a bowl to drain the canned tuna.
- Squeeze out excess liquid from the tuna and pour it away.
- Transfer the tuna to a bowl and mix in Japanese mayonnaise, soy sauce, and ground black pepper.
- Sprinkle salt in the onigiri mold and fill it with 50-60g of warm rice.
- Make a dent in the rice, and add about 2 teaspoons of the tuna mayo filling.
- Top with an equal amount of rice, then press it with the lid of the onigiri mold.
- If shaping by hand, fold the rice over to seal the filling, pressing it into a triangle shape with your palm.
- Wrap each onigiri with nori, and enjoy!
Notes
Experiment with fillings like avocado or grilled salmon for variations. Keep rice warm while shaping.