Japanese Tuna Onigiri Recipe

Introduction

Japanese Tuna Onigiri is a simple yet delicious rice ball filled with a savory tuna and mayonnaise mixture. This portable snack is perfect for lunchboxes or a quick bite on the go, combining comforting flavors with easy preparation.

Ingredients

• 2 cups cooked Japanese short-grain rice
• 1 can tuna (in water or oil), drained
• 2 tablespoons mayonnaise
• Pinch of salt
• 1 sheet nori (seaweed), cut into strips

Instructions

1. Step 1: In a bowl, combine the drained tuna with mayonnaise and a pinch of salt. Mix well until creamy and evenly blended.
2. Step 2: Wet your hands with water to prevent sticking. Take a small handful of cooked rice and flatten it slightly in your palm.
3. Step 3: Place about a tablespoon of the tuna mixture in the center of the rice.
4. Step 4: Carefully mold the rice around the tuna filling, shaping it into a firm triangle or ball, ensuring the filling is completely enclosed.
5. Step 5: Wrap the onigiri with a strip of nori to add flavor and make it easier to hold.
6. Step 6: Serve immediately or wrap in plastic wrap for later enjoyment.

Tips & Variations

• Use Japanese short-grain rice for the best texture and stickiness to hold the onigiri together.
• Try adding a small amount of soy sauce or sesame oil to the tuna mixture for extra flavor.
• For a spicy kick, mix in a little sriracha or chili flakes with the tuna.
• If you prefer, substitute the canned tuna with cooked salmon or crab meat.

Storage

Onigiri is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. To enjoy later, let it come to room temperature or warm slightly in the microwave wrapped in a damp paper towel. Avoid storing with nori wrapped, as it will become soggy; add nori just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rice for onigiri?

Yes, leftover rice works well as long as it’s not too dry. Warm it slightly to soften before shaping.

Is it necessary to use nori?

While nori adds traditional flavor and helps hold the onigiri, you can skip it or use alternative wrappers like shiso leaves.

Japanese Tuna Onigiri Recipe

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Japanese Tuna Onigiri is a classic, simple rice ball filled with a savory tuna and mayonnaise mixture, wrapped in nori seaweed. This easy-to-make snack combines fluffy cooked rice with a creamy tuna filling for a satisfying and portable treat that’s perfect for lunchboxes, picnics, or a quick bite anytime.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 20 minutes (for cooking rice, if not pre-cooked)
• Total Time: 30 minutes
• Yield: 4 onigiri 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

Ingredients

• 2 cups cooked Japanese short-grain rice (preferably slightly cooled)
• 1 can (about 5 oz) tuna in water or oil, drained
• 2 tablespoons Japanese mayonnaise (such as Kewpie)
• 1/4 teaspoon salt
• 2 sheets nori (seaweed), cut into strips or halves

Instructions

1. Prepare the Tuna Filling: In a small bowl, combine the drained tuna with the mayonnaise and salt. Mix thoroughly until the tuna is evenly coated and creamy.
2. Shape the Onigiri: With wet hands to prevent sticking, take a handful of cooked rice and flatten it slightly. Place a spoonful of the tuna mixture in the center, then carefully mold the rice around the filling to form a compact triangle or ball, sealing the filling inside.
3. Wrap with Nori: Wrap a strip or piece of nori around the shaped rice ball. The nori adds flavor and makes the onigiri easy to hold.
4. Serve: Enjoy immediately or wrap in plastic wrap to keep fresh for lunch or later snacking.

Notes

• Use Japanese short-grain rice ideally cooked and slightly cooled for best stickiness and texture.
• Wet your hands with salted water before shaping rice to prevent sticking and add flavor.
• Adjust mayonnaise quantity to your preference for creaminess.
• Onigiri is best eaten fresh but can be stored in an airtight container and consumed within a day.
• Optional: Add a sprinkle of toasted sesame seeds inside or on the outside for extra flavor.

Keywords: Japanese, Onigiri, Tuna, Rice Ball, Japanese Snack, Nori, Seafood, Easy, Picnic Food