Tuna Mayo Onigiri
Classic Japanese rice balls filled with creamy tuna mayo, perfect for a quick snack or lunch.
25Min
4Servings
185Cal
EasyLevel
Gluten freeKid friendly
#onigiri#japanese#rice#quick#easy
Equipment
Pot
Stove
Bowl
Mixing spoon
Ingredients
Ingredients
sushi rice (cooked)
200 g
canned tuna (drained)
120 g
mayonnaise
30 g
salt
3 g
nori sheet (cut into strips)
2 sheet
Instructions
1
Prepare the rice
Cook sushi rice according to package instructions and let it cool slightly.
10 mintimer 10 min
2
Mix tuna filling
In a bowl, combine drained tuna with mayonnaise and a pinch of salt.
3 min
3
Shape the onigiri
Wet your hands with salted water, take a portion of rice, make a small well, add tuna filling and shape into a triangle.
8 min
4
Wrap with nori
Optionally wrap each onigiri with a strip of nori.
4 min
Original recipe
Storage
Fridge: 1 days
Reheat: Eat cold or at room temperature
Best consumed the same day. Do not freeze.
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