Craving a taste of Japan but short on time? Look no further than this incredibly simple and delicious Tuna Onigiri! In just 15 minutes, you can whip up these iconic Japanese rice balls, perfect for a quick snack, lunchbox treat, or party appetizer that everyone will love.
Ingredients
- 2 cups cooked Japanese short-grain rice (preferably freshly cooked and still warm)
- 1 (5 oz / 142g) can tuna in water, drained very well
- 2-3 tbsp Japanese mayonnaise (e.g., Kewpie)
- 1/2 tsp soy sauce (optional, adjust to taste)
- Pinch of black pepper (optional)
- 1/4 tsp salt (for seasoning hands)
- 2-3 sheets nori (seaweed), cut into strips or small rectangles
- Optional: furikake seasoning or roasted sesame seeds
Instructions
- In a small bowl, combine the well-drained tuna, Japanese mayonnaise, soy sauce (if using), and a pinch of black pepper. Mix well until everything is thoroughly combined and creamy.
- Prepare your workspace. Have a bowl of water, a small dish of salt, and your nori strips ready.
- Lightly wet your hands with water to prevent the rice from sticking, then sprinkle a small amount of salt onto your palms. This not only seasons the rice but also helps prevent sticking.
- Take about 1/2 cup of cooked rice and gently form it into a loose ball in one palm. Make a small indentation in the center with your finger.
- Place about 1-2 teaspoons of the tuna filling into the indentation.
- Take another small amount of rice (about 1/4 cup) and place it over the filling, gently covering it.
- Now, carefully mold the rice into your desired onigiri shape – typically a triangle or a cylinder/ball. Use gentle but firm pressure to compact the rice, ensuring it holds its shape and the filling is sealed inside.
- Wrap a strip or small rectangle of nori around the onigiri. The nori not only adds flavor but also makes it easier to hold.
- Repeat steps 3-8 with the remaining rice and filling. Serve immediately or pack for later!
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