Tuna Mayo Onigiri
Tuna Mayo Onigiri are simply a delicious triangular-shaped rice balls with tuna and mayonnaise filling and nori sheet strip.
Servings: onigiri
Ingredients
- 4 cups steaming short-medium grain rice
- 1/2 tsp salt, to taste
- 1 sheet nori seaweed
- Vegetable oil
- 3.5 oz (100 gr) tuna steak
- 1 1/2 tbsp Japanese mayonnaise
- 1/2 tbsp soy sauce
Instructions
- Cut nori sheet into 5 10x3cm small strips.
- Put the steaming rice into a big bowl. Sprinkle the salt evenly and mix until well combined. Let the rice cool slightly until warm enough to handle. Do not cool the rice completely. Set aside.
- Cut tuna into small pieces. Heat a frying pan on medium heat. Add a little bit of oil and cook tuna until fully cooked. Turn off the heat and transfer to a medium bowl.
- Using a fork, break tuna into flakes. Stir in mayonnaise and soy sauce and well combined. Set aside.
- Wet your hand and onigiri mold so that the rice does not stick. Add rice halfway into the mold. Add a little dent in the center and fill with tuna mayo. Cover the filling with more rice until of the way 3/4 full. Press the lid down until firm. Push your thumb into the mold bottom to release the onigiri.
- Wrap the onigiri with nori strips and serve.
Notes
If not eaten immediately, wrap onigiri in plastic wrapping to keep them moist.
Do not wrap the nori if you intend to put the onigiri in refrigerator because the nori will get soggy.
You can warm them up a little in microwave then wrap them in nori before eating.
Nutrition
Serving: 1onigiri | Calories: 240kcal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 378mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 462IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 3mg
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