Unique Recipe: Japanese Tuna Mayo Onigiri

 

Unique Recipe: Japanese Tuna Mayo Onigiri

Onigiri, or Japanese rice balls, are a beloved snack or light meal. Here’s a unique twist on the classic Tuna Mayo Onigiri that’s easy to make and perfect for any occasion.

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Ingredients

For the Rice:

• 2 cups Japanese short-grain rice
• 2 ½ cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt

For the Filling:

• 1 can (5 oz) of tuna in water or oil, drained
• 3 tbsp Japanese mayonnaise (e.g., Kewpie)
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp wasabi paste (optional, for a spicy kick)
• 1 tbsp finely chopped green onions

For Assembly:

• 4-6 sheets of nori (seaweed), cut into strips
• A bowl of water (to prevent sticking)
• A pinch of salt

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Instructions

1. Prepare the Rice:

   • Rinse the rice under cold water until the water runs clear.
   • Combine rice and water in a rice cooker or pot, and cook according to the rice cooker instructions (or bring to a boil, then simmer for 15 minutes, and let it steam for 10 minutes).
   • While the rice is hot, mix in rice vinegar, sugar, and salt. Gently fold to combine and set aside to cool to a manageable temperature.

2. Make the Filling:

   • In a bowl, mix the drained tuna, Japanese mayonnaise, soy sauce, sesame oil, and wasabi paste until well combined.
   • Stir in the chopped green onions for extra flavor.

3. Shape the Onigiri:

   • Wet your hands with water, then sprinkle a pinch of salt on your palms.
   • Take about ½ cup of rice and flatten it slightly in your hand.
   • Add a teaspoon of the tuna mayo filling to the center.
   • Gently fold the rice around the filling, forming a triangle or a ball shape.

4. Wrap with Nori:

   • Once shaped, wrap a strip of nori around the onigiri. You can leave part of the rice exposed for a more traditional look.

5. Serve and Enjoy:

   • Arrange the onigiri on a plate and serve immediately, or wrap them individually in plastic wrap for later.
   • These are great as a snack, lunchbox treat, or picnic addition!

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Unique Tips:

• Add a sprinkle of roasted sesame seeds or furikake (Japanese rice seasoning) to the rice before shaping for extra flavor.
• Try mixing in finely chopped shiso leaves (Japanese basil) for a refreshing herbal note.
• For a crispy variation, lightly pan-fry the onigiri in sesame oil until golden brown on each side.