
In Japan, ‘Onigiri’ Rice Balls are available in so many different flavours and with different fillings. ‘Onigiri’ are becoming popular in Australia, too. One of the most popular fillings is Tuna & Mayonnaise. I heard many international visitors to Japan fall in love with this Tuna Mayo ‘Onigiri’ Rice Ball. Do you want to make it yourself? Try my easy method. I guarantee you will never fail.
Makes
4 Onigiri
Ingredients
1 can (95g) Tuna *I used Tuna in Springwater
Salt *If Tuna is not salted
Finely Ground White Pepper *optional, See Method 2
2 tablespoons Japanese Mayonnaise
1/2 teaspoon Soy Sauce
Freshly Cooked Japanese Short Grain Rice
Salt
2 sheets Toasted Nori *1/2 for each Onigiri
Method
- Drain the canned Tuna very well and squeeze to remove excess water. If you use Tuna in water, season lightly with Salt. Tuna in brine doesn’t need Salt as it is already salty.
- *Note: I recommend to add some finely ground White Pepper. You might prefer Ground Chilli OR Wasabi. A hint of spiciness makes a difference.
- Add Japanese Mayonnaise and Soy Sauce to the Tuna, and mix well.
- *Note: Traditionally Onigiri is made with your wet hands. Wash your hands thoroughly before making Onigiri. However, it is safe and much easier to make Onigiri using the plastic food wrap. Here is my method.
- Plastic Food Wrap Method: Spread 1 serving of freshly cooked Rice on a plate and sprinkle with Salt. This step is to season the Rice, and also to cool and dry the Rice slightly.
- Place the Rice on a sheet of food wrap and form into a ball. Pack firmly and shape it into a triangle, then make a hole in the centre.
- Fill the hole with the Tuna mixture, wrap it with Toasted Nori, and enjoy.
- Traditional Direct Hand Method: Wash your hands thoroughly, spread Salt on the palm of your wet hands. Place 1 serving of warm Rice on a hand, pack firmly and shape it into a triangle, then make a hole in the centre. Fill the hole with the Tuna mixture.
Comments
N
6/07/2023
Thank you very much for the white pepper suggestion! The majority of tuna mayo onigiri recipes I’d found called for hot sauce, which I can’t eat, but just tuna, mayo, and soy sauce seemed a little… bland. 😅 I’ve been wanting to try tuna onigiri for a while now, so this gives me a direction to go in. :)
N
6/07/2023
Follow up: I made my best approximation of this just now, and it turned out fantastic! I used a mixed-peppercorn blend since that was what I had, plus a little wasabi per your suggestion in step 2. In the end, “pepper to taste” turned out to be a greater quantity than I would have expected, thanks to the richness of the mayo, but it definitely supplied the necessary piquancy; wouldn’t have been the same without it. Definitely delicious. I suspect I will be making this a lot, since it’s very easy on my stomach and uses pantry staples. Thank you so much!
Hiroko
9/07/2023
Hello. Thank you for finding my recipe and trying it. This is how I have been making this type of Onigiri and I am so glad you liked it. Your feedback is so encouraging to me.