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3 Tuna Mayo Onigiri rice balls lining up on a bamboo mat.
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Tuna Mayo Onigiri (Japanese Rice Balls)

Servings 3 rice balls

Ingredients

  • 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 2 x 7 inch
  • 2 tsp furikake or japanese seasoning optional

Instructions

  • 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 2 x 7 in strips. Wrap each onigiri with a nori strip and sprinkle with some Furikake or Japanese seasoning.