Tuna Mayo Onigiri (Japanese "Sea Chicken" Rice Balls)
Tuna mayo is one of the most popular rice ball fillings. Not only is it delicious, but it's super accessible, fast and easy to make. This recipe is perfect for lunch, bento boxes or a quick snack!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 700 g cooked Japanese short-grain rice (preferably freshly cooked, still warm))
- 80 g canned tuna (oil-packed for flavor or water-packed for lighter option, thoroughly drained)
- 1 tbsp Japanese mayonnaise (or regular mayonnaise)
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 pinch ground black pepper (freshly ground if possible)
- 6 strips roasted seaweed for sushi (nori) (wrap right before eating for crispiness)
Instructions
- 1
Place a colander or sieve over a bowl and squeeze the excess liquid out of 80 g canned tuna.
- 2
Pour away the liquid and place the tuna into a bowl. Mix with 1 tbsp Japanese mayonnaise, 1 tsp Japanese soy sauce (koikuchi shoyu) and 1 pinch ground black pepper.
- 3
Sprinkle the onigiri mold with salt and place about 50-60g of rice inside. Make a dent in the middle and add about 2 tsp of tuna mayo filling. (If shaping by hand, wet your hands with cold water and sprinkle with salt. Take 100-120g of rice and press it flat before placing the filling in the middle.)
- 4
Top with an equal amount of rice and press it using the lid of the onigiri mold.
- 5
If shaping by hand, fold the rice over to seal the filling and use your folded palm to press the rice into a triangle shape
- 6
Wrap each onigiri with nori and enjoy!