Tuna Mayo Onigiri
“Tuna Mayo Onigiri” is the ultimate Japanese comfort food, offering a perfect balance of creamy, savory, and umami-filled flavors in a bite-sized treat. This recipe pairs tender short-grain sushi rice seasoned with a touch of salt with a delectable filling of tuna blended with mayonnaise and soy sauce for a creamy richness. Encased in a strip of nori seaweed, these handheld rice balls are not only convenient but packed with flavor and texture—soft rice, creamy tuna, and that hint of oceanic goodness from the nori. Ideal for quick lunches, snacks, or picnics, this recipe is easy to prepare, using basic pantry staples like canned tuna and sushi rice. Ready in just 35 minutes, these onigiri are a portable, visually appealing dish that delivers authentic Japanese taste. Discover how to make this tasty tuna mayo onigiri at home and elevate your everyday meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Short-grain sushi rice
- 360 milliliters Water
- 1 can Canned tuna
- 2 tablespoons Mayonnaise
- 1 teaspoon Soy sauce
- 1 sheet Nori seaweed sheets
- 0.5 teaspoon Salt
- 1 bowl Water
- 0.5 teaspoon Salt for seasoning rice
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice to stick together.
In a rice cooker, combine the rinsed rice and 360 milliliters of water. Cook according to your rice cooker’s instructions. Alternatively, if cooking in a pot, combine rice and water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Let it sit for an additional 10 minutes off the heat to steam.
While the rice cooks, prepare the tuna filling. Drain the canned tuna thoroughly and place it in a mixing bowl.
Add the mayonnaise, soy sauce, and 1/2 teaspoon of salt to the tuna. Mix well until it forms a smooth, creamy filling. Adjust seasoning to taste if needed.
Cut the nori sheet into 4 equal strips. Set aside for wrapping the onigiri.
Once the rice has finished cooking and steamed, gently fluff it with a rice paddle or fork. Season with the additional 1/2 teaspoon of salt and mix gently.
Prepare a bowl of water and wet your hands to prevent rice from sticking. Use a bit of salt in your hands for extra seasoning.
Take approximately 1/4 of the rice in your dampened hands and flatten it slightly. Place a tablespoon of the tuna mayo filling in the center.
Wrap the rice around the filling, forming it into a ball or a triangular shape, ensuring the filling is sealed inside.
Place a strip of nori on the outside of each onigiri for easy handling and additional flavor.
Repeat the process with the remaining rice and filling.
Serve the tuna mayo onigiri immediately or wrap in plastic wrap for later consumption. Enjoy your delightful tuna mayo onigiri at home or on-the-go!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
