Tuna Mayo OnigiriTuna Mayonnaise Rice Balls
Soft rice balls filled with creamy tuna and wrapped in nori for a portable snack that is simple, comforting, and familiar in Japanese lunch boxes. They are best eaten the day they are made.
Prep
20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 360gWhite Rice (rinsed)
- 900mlWater
- 6gSalt
Filling
- 200gCanned Tuna (drained)
- 60mlMayonnaise
Wrapping
- 4pcsNori Seaweed (cut into strips)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the white rice with the water until tender, then let it cool just enough to handle comfortably.
- 02
Season the warm rice with the salt and mix gently.
- 03
Combine the canned tuna and mayonnaise in a bowl.
- 04
Wet your hands lightly, place some rice in your palm, and flatten it slightly.
- 05
Add a little filling to the center, cover with more rice, and shape into a triangle or round ball.
- 06
Wrap with the nori seaweed and serve the tuna mayonnaise rice balls promptly. Do not leave them at room temperature for more than 2 hours; refrigerate leftovers promptly.
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