Tuna Mayo Onigiri
The ultimate Japanese comfort food and convenience store icon. Soft, seasoned rice triangles stuffed with savory tuna mayo and wrapped in crisp nori.
Ingredients
- 1 can Canned tuna
- drained completelyn1.5 tbsp Kewpie mayonnaisen1 tsp Soy saucen2 cups Warm cooked Japanese short-grain ricenSalt for your handsn2 sheets Onigiri Nori wrappers
Instructions
- Step 1: In a small bowl, thoroughly mix the drained canned tuna, Kewpie mayo, and soy sauce until smooth.nStep 2: Wet your hands with water and rub a generous pinch of salt over your palms.
- This seasons the rice surface and acts as a natural preservative.nStep 3: Take about 1/2 cup of warm rice, place it in your palm, and create a small well in the center.
- Spoon 1 tbsp of the tuna mayo mixture into the well.nStep 4: Gently fold the rice over to cover the filling entirely.
- Cup your hands into a triangular shape and press firmly, rotating three times to form a perfect, compact triangle.nStep 5: Wrap a crisp sheet of nori around the bottom of the rice triangle.
- Eat immediately while the nori is perfectly crunchy!
Notes
“💡 Omotenashi Tip: Always use warm short-grain rice when molding onigiri; cold rice will not stick together and causes the triangle to break apart!”
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