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.

Prep Time 10

Course Rice & Sushi

Servings

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

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!

"💡 Omotenashi Tip: Always use warm short-grain rice when molding onigiri; cold rice will not stick together and causes the triangle to break apart!"

Keyword Bento, Rice Ball, Tuna

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