Tuna Mayo Onigiri (Japanese Rice Balls)
Tuna Mayo Onigiri is an easy Japanese rice ball with a creamy tuna filling inside. It's one of the classic and popular items in Japanese convenience stores, and making it at home is so easy. Warm rice, savory mayo-dressed tuna, and crisp nori create a simple yet irresistible harmony of flavors. Homemade onigiri is fresher and more flavorful. Perfect for an easy, comforting meal or light snack.
Ingredients
- 1½ cups Japanese short-grain rice 300g, 2 rice cooker cups
- 1 canned tuna
- 2 tablespoons mayonnaise Kewpie preferred
- 1 teaspoon soy sauce
- 2 nori sheets
- Salt
- Black pepper
Instructions
Cook the Rice
- Rinse the rice several times under cold water until the water runs mostly clear. Soak for 30 minutes to 1 hour until grains are opaque.
- Cook the rice according to your rice cooker instructions or preferred stovetop method (see note).
- Gently fluff the rice. Let the rice cool slightly until warm but still easy to handle. Freshly cooked warm rice shapes best for onigiri.
Prepare the Tuna Mayo Filling
- Drain the canned tuna well. Save the excess liquid.
- In a small bowl, place the drained tuna and flake it with the back of a fork. Stir in the mayonnaise and soy sauce. If the mixture seems too dry, add a splash of the reserved canned tuna liquid to create a creamy texture without making it too wet. Too much liquid can seep through rice in onigiri.
- Taste and season with salt and black pepper. Mix until creamy.
Shape the Onigiri
- Cut each nori sheet into 3 long strips. Set aside until ready to use.
- Wet your hands with water to prevent sticking, then lightly sprinkle your palms with salt.
- Scoop about ½ cup (100g) of warm rice into one hand.
- Gently flatten the rice and add about 1 tablespoon of tuna mayo filling in the center.
- Wrap the filling with rice and gently shape it into a triangle or ball shape. Try not to squeeze too hard so the rice stays soft and fluffy. Wrap each rice ball with a strip of nori. Repeat with the remaining rice and filling.
- Enjoy immediately for crisp nori, or pack for taking out.
Notes
Rice Cooking Method with Pot on Stovetop
- Rinse the rice several times under cold water until the water runs mostly clear. Soak for 30 minutes to 1 hour until grains are opaque. Drain well.
- Add rinsed, soaked, and drained rice to a heavy-bottomed pot. Add water equal to 1 to 1.25 times the amount of rice in volume, depending on your preferred texture. Firmer rice works better in onigiri, so I use 1½ cups of rice for 1½ cups of rice.
- Cover with a lid and bring it to a boil over medium heat. When the steam starts to escape from the pot, reduce the heat to low and cook for 10 minutes.
- Remove from heat and let sit for another 10 minutes to steam with the lid on.
- If you worry about whether rice is cooked, you can remove the lid, check if all the water is absorbed, and taste the doneness. If there’s still water, cover and cook longer. If rice is still hard, add a splash of water and cook longer. If rice is done, cover with a lid, then cook over medium heat for 10 seconds to create a steamy environment in the pot. Then let it sit for 10 minutes.
- After steaming, use a wet spatula to fluff the rice, flipping the rice from the bottom to even out the moisture content.
Nutrition
Serving: 1rice ballCalories: 227kcalCarbohydrates: 37gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 12mgSodium: 163mgPotassium: 109mgFiber: 1gSugar: 0.1gVitamin A: 63IUVitamin C: 0.3mgCalcium: 19mgIron: 1mg
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