Tuna Mayo Onigiri Recipe

Who said you can’t play with your food? Making onigiri with a creamy tuna and mayo filling is my favorite hands-on kitchen adventure—each bite is like a delicious hug wrapped in love and nori.

I adore preparing Tuna Mayo Onigiri because it presents such an exquisite fusion of flavors and textures. Here’s our basic recipe.

• 1 cup of sushi rice • 1 can of tuna • 2 tbsp of mayonnaise • 1 tsp of soy sauce (or to taste) • 1 sheet of nori (seaweed) Rice is not just a base—its fluffiness is responsible for the delightful mouthfeel of Oligiri. Mayo: it has a delicious, umami flavor in every bite.

Tuna Mayo Onigiri Recipe Ingredients

• Sushi Rice: Provides carbohydrates.

  Gives onigiri its sticky texture.

• Tuna: Rich in protein.

  Adds a savory, umami flavor.

• Mayonnaise: Adds creaminess and moisture to the filling.
• Rice Vinegar: Imparts a subtle tangy flavor to the rice.
• Soy Sauce: Enhances the flavor with a salty, umami taste.
• Nori: Adds a briny flavor and holds the onigiri together.

Tuna Mayo Onigiri Recipe Ingredient Quantities

• 2 cups sushi rice
• 2 1/2 cups water
• 1 can (5 oz) tuna, drained
• 2 tablespoons mayonnaise
• 1 teaspoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon sugar
• Pinch of salt
• 2 sheets of nori, cut into strips
• Optional: sesame seeds for garnish

How to Make this Tuna Mayo Onigiri Recipe

1. Wash the sushi rice in cold water until the water is clear. Allow the water to drain completely.

2. In a medium saucepan, combine the water and rice, which has been rinsed. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and the rice is tender.

3. Take the pot off the heat, cover, and allow to sit for 10 minutes. In a small bowl, combine the rice vinegar, sugar, and a pinch of salt, and mix them well. Stir the mixture into the still-warm rice, and then allow the rice to sit, uncovered, until it cools to room temperature.

4. In yet another bowl, combine the drained tuna with mayonnaise and soy sauce. Mix thoroughly until the result is a creamy tuna filling.

5. Moisten your hands with water to stop the rice from attaching itself to you. Take approximately 1/3 cup of rice and spread it in your hand.

6. Take a spoonful of tuna mixture and place it in the middle of the rice. Wrap the rice completely around the mixture, and then shape the whole thing into a triangle.

7. With the residual rice and tuna blend, repeat until you have formed several onigiri.

8. Each onigiri should be wrapped with a strip of nori, folding it around the bottom or sides.

9. Optional: For additional flavor and visual appeal, sprinkle sesame seeds over the onigiri.

10. Serve the tuna and mayo onigiri immediately or pack them in a lunchbox to enjoy later.

Tuna Mayo Onigiri Recipe Equipment Needed

1. Measuring cups
2. Fine mesh strainer
3. Medium saucepan with lid
4. Small bowl
5. Mixing spoon
6. Cutting board
7. Knife
8. Spoon
9. Bowl for tuna mixture
10. Clean hands or gloves
11. Scissors (to cut nori)
12. Optional: Sprinkle container for sesame seeds

FAQ

• Q: Can I make the rice in a rice cooker?
  A: Yes, you can use a rice cooker. Just follow the rice cooker instructions using the 2 cups of sushi rice and 2 1/2 cups of water.
• Q: How long can I store Tuna Mayo Onigiri?
  A: They are best eaten fresh, but you can store them in the refrigerator for up to 24 hours. Wrap them tightly in plastic wrap to maintain freshness.
• Q: Can I use a different type of rice?
  A: Sushi rice is ideal due to its sticky texture, but in a pinch, you can substitute short-grain or medium-grain rice.
• Q: How do I keep the onigiri from falling apart?
  A: Make sure the rice is sticky and properly cooked. Wet your hands when shaping to help the rice adhere and form a solid shape.
• Q: Are there any alternatives to nori?
  A: Yes, you can use shiso leaves, lettuce, or seaweed salad if you prefer a different taste or texture.
• Q: Can I add other ingredients to the tuna mayo filling?
  A: Absolutely! Chopped green onions, wasabi, or pickled ginger can be mixed into the filling for added flavor.

Tuna Mayo Onigiri Recipe Substitutions and Variations

For a similar sticky texture, substitute with medium or short-grain rice.
Greek yogurt can serve as a lighter alternative to mayonnaise.
Tamari can be used instead of soy sauce to make a version that is free of gluten.
Instead of using nori sheets, try collard greens as a delicious and nutritious alternative wrap.
If sugar isn’t preferred, honey or agave syrup can be swapped in for a different sweetness profile.

Pro Tips

1. Perfect the Rice Texture For the best onigiri texture, be sure to rinse the rice until the water runs completely clear before cooking. This removes excess starch and helps the rice achieve the perfect stickiness without being too gummy.

2. Seasoning the Rice Make sure to gently fold the rice vinegar, sugar, and salt mixture into the rice while it’s still warm. This helps the rice absorb the flavors better, ensuring a well-seasoned base for your onigiri.

3. Moistening Hands Keep a small bowl of water nearby to consistently moisten your hands as you shape the onigiri. This prevents the rice from sticking and helps you achieve a smooth, even shape.

4. Nori Tips If you prefer your nori to remain crisp, wrap it around the onigiri just before serving. Alternatively, you can pack the nori separately if preparing the onigiri for a lunchbox.

5. Flavor Enhancements Consider adding a few drops of sesame oil or a pinch of wasabi to the tuna mixture for an extra burst of flavor. Additionally, mixing in finely chopped green onions or a bit of sriracha can provide a delightful variation.