Onigiri Recipe

Japanese · Snack · 20 min total

Onigiri are Japanese rice balls, often filled with savory ingredients and wrapped in nori. This recipe makes simple, delicious onigiri with a tuna-mayo filling.

Ingredients

• 2 cups cooked Japanese short-grain rice, warm
• 1 can (5 oz) tuna, drained
• 2 tablespoons mayonnaise
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• Salt to taste
• 2 sheets nori, cut into quarters

Instructions

1. Mix tuna, mayonnaise, soy sauce, and sesame oil in a small bowl. Season with salt if needed.
2. Place a bowl of water and a small bowl of salt nearby. Wet your hands with water and rub a pinch of salt on your palms.
3. Scoop about 1/2 cup of warm rice into one hand. Make an indentation in the center and add about 1 tablespoon of the tuna mixture.
4. Gently shape the rice into a triangle or ball, pressing lightly to seal the filling inside. Repeat with remaining rice and filling.
5. Wrap a piece of nori around the base of each onigiri. Serve immediately or wrap in plastic wrap for later.

Tips

• Use short-grain Japanese rice for best stickiness.
• Keep hands wet to prevent rice from sticking.
• Onigiri can be stored at room temperature for a few hours, but refrigerate if not eating within 4 hours.

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