Happy Monday everyone! Today’s recipe is one of our favourite Japanese food, onigiri! For those of you who are not very familiar with it, it’s Japanese rice balls wrapped in seaweed. It can either be made with Japanese seasonings or with some type of filling or both! Aside from its delicious flavours and the fact that it’s so fun to eat, we really love how quick and easy it is to make! We used to make these often back in college and brought them to school to eat between our classes. You don’t need to heat it up, you don’t even need to put it in a tupperware! You just have to wrap it in a plastic wrap and that’s it!
There are many ways you can make onigiris, but today we’re gonna show you how to make an onigiri with our favourite type of filling: tuna mayonnaise! Just a disclaimer, we are not Japanese but we are big fans of Japanese food. This recipe might not be authentic but it is pretty close to the real thing and it’s our interpretation of the dish.
I don’t know about you, but overtime I hear the words “tuna” and “mayonnaise” in the same sentence my mouth just starts to water. Whether it’s raw or canned tuna, I like my tuna with some mayo! We also put in some wasabi in the recipe for some kick to it. The amount of wasabi recipe is according to our preferences. You can definitely adjust it to your own liking and whatever level of spiciness is comfortable for you to eat. Or you can just omit it, it’s up to you! While it is better to use some Japanese rice, it is still possible to make it with your regular long-grained white rice. It won’t be exactly the same texture, but it will still be delicious! You’d also have to make sure that you get the nori seaweeds like the ones they use for sushi rolls. We used Japanese mayonnaise in our recipe, but you can still use the regular mayonnaise to make this dish. But if you don’t have an Asian grocery store near your area, you can find the Japanese mayonnaise and nori seaweed online.
We provided below a step-by-step on how to make the rice balls with tuna mayo filling inside. It’s a pretty straightforward and easy process. You just have to make sure that you press the rice into a ball very firmly but gently, since you don’t want the tuna filling to come out.
Today’s recipe was a very easy one and I hope you’ll try them! We find they’re one of the easiest yet tastiest things you can make! Please leave a comment below if you have any questions and we hope you enjoy the recipe. Happy eating!
Tuna Mayo Onigiri (Japanese Rice Balls)
- 3 cups steamed white rice
- 1/2 can of tuna about 70g of canned tuna
- 5-7 tsp japanese mayonnaise
- 1/4 tsp wasabi
- 3 strips nori seaweed cut into 5 cm x 18 cm
- 2 tsp furikake or japanese seasoning optional
In a mixing bowl, mash the canned tuna into small pieces. Mix in the Japanese mayonnaise and wasabi. Combine well and set aside.
Place a plastic wrap on a table and place about 2/3 cup of rice on the wrap, spread in the middle forming a rice bed.
Add 1 to 1/2 tbsp of the tuna mayo mixture into the middle of the rice bed and add another 1/3 cup of rice on top, completely covering the tuna mayo mixture.
Lift the edges of the plastic wrap towards the middle while gently forming a rice ball and closing the plastic wrap. Gently form rice ball into a triangle. Take off the plastic wrap and set onigiri balls aside.
Cut nori sheets into 5 cm x 18 cm strips. Wrap each onigiri with a nori strip and sprinkle with some Furikake or Japanese seasoning.