Onigiri Recipe
Japanese rice balls stuffed with a simple savory tuna filling make a perfect snack or light lunch!
20 min prep 20 min total 6 servings
Ingredients
- 1 can tuna
- 2 tablespoons mayonnaise
- 3/4 teaspoon soy sauce
- Kosher salt
- 3 cups cooked short-grain sushi rice
- Furikake )
- 3 nori sheets )
Instructions
- 1
In a small bowl, mix the drained tuna with mayonnaise and soy sauce until well combined.
- 2
Wet your hands with water and sprinkle a pinch of kosher salt on them. Scoop about 1/2 cup of rice and gently form a small well in its center. Place 1 to 2 teaspoons of the tuna mayo filling into the well.
- 3
Cover the filling with a bit more rice and gently press to form a triangular shape. Repeat until all the rice is used.
- 4
Sprinkle some furikake if you like, then wrap a strip of nori seaweed around part of the onigiri, or serve the nori on the side. This enhances the flavor and texture.
- 5
Enjoy your onigiri warm or at room temperature.