Onigiri with Tuna Mayo

I love this recipe for lunch instead of a traditional bread sandwich. It is so versatile that there are lots of variations, just change the filling. The sky is the limit!
Course: Snack
Cuisine: Japanese
Keyword: lunch, onigiri, rice balls, tuna mayo
Servings: 6 onigiri
Author: Fiona Uyema

Ingredients

  • 160 g tinned tuna (in brine) drained
  • 1 tbsp Mayonnaise
  • 1 tsp Wasabi
  • 1 Nori sheet (make 8 strips by folding it in half, then a quarter, then one-eighth and then tear it with your hands or alternatively cut into 8 pieces using kitchen scissors or a sharp knife)
  • 50 g Sesame seeds

For the Ongiri

  • Cooked Japanese white rice (2 rice cooker-measured cups of uncooked rice, 320g)
  • A bowl of cold water for dampening your hands to make the rice balls
  • Salt preferably freshly ground sea salt

Instructions

  • Mix the tuna, mayonnaise and wasabi together in a bowl and set aside.

How to make Ongiri

  • Leave the piping hot cooked rice aside for a minute or so to avoid burning your hands.
  • Dip your hands into the bowl of water and sprinkle salt on the palms of your hands.
  • Take a handful of rice and, using both hands, shape it into an oval shape. Then, using your thumb, make a hollow in the middle of the rice ball, deep enough to fit one tablespoon of the tuna mayo.
  • Place the tuna mayo in the hollow. Gently fold the walls of the rice ball over the filling until it is completely covered.
  • Using both hands shape the rice ball into a triangular or oval shape, pressing firmly on the rice so it’s secure and won’t fall apart.
  • Take one of the strips of nori and wrap around the bottom of the rice ball. Sprinkle sesame seeds over the top.
  • Continue to make the rice balls until all the rice is used.

Notes

To keep onigiri fresh wrap them individually in cling film or tinfoil.
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