These Tuna Mayo Onigiri are positive to turn out to be your favourite grab-and-go meals! They’re scrumptious, moveable, and completely kid-friendly. I’ll present you two straightforward methods to make these Japanese rice balls in your bento lunch, snack, or picnic.
Rising up in Japan, I at all times had onigiri (these cutely formed Japanese rice balls) packed in my bento lunches for varsity. Little did I do know that my childhood favourite would turn out to be a mainstay lunch meals around the globe! As we speak, I’m excited to deliver you a preferred model: Tuna Mayo Onigiri.
If you happen to love Japanese rice balls, attempt my Onigiri, Yaki Onigiri, or Spam Onigirazu subsequent!
What’s Onigiri?
Onigiri (おにぎり) is the unique Japanese journey meals. These moveable and handheld rice balls have fed vacationers on lengthy journeys, warriors on the battlefield, and farmers within the fields since lengthy earlier than trendy refrigeration. Often known as nigirimeshi (握り飯) or omusubi (おむすび), they have been salted to maintain the rice secure at room temperature and filled with bitter or salty fillings as a pure preservative. Lately, you’ll discover this common consolation meals packed in bentos and picnics and stocked at Japan’s comfort shops and onigiri outlets.
Why I Love This Recipe
- Pantry-friendly components – I at all times inventory my pantry with canned tuna, Japanese rice, and nori so I’m able to make these scrumptious onigiri at a second’s discover.
- Two straightforward strategies for shaping – I’ll present you the best way to use both an onigiri mildew or plastic wrap for 2 mess-free choices. You will discover all my useful suggestions within the directions beneath.
- Delivers an vitality increase – These rice balls are a neat package deal of carbs, lean protein, and Omega-3 fatty acids. They’ll present a fast increase of vitality anytime.
Substances for Tuna Mayo Onigiri
- Canned albacore tuna – packed in olive oil, ideally
- Japanese mayonnaise
- Soy sauce
- Japanese short-grain white rice
- Salt
- Sheet of nori seaweed – non-obligatory; you’ll be able to eat the onigiri with out the seaweed
Discover the printable recipe with measurements beneath.
Substitutions
- Japanese short-grain white rice: With its barely sticky texture, cooked short-grain white rice holds collectively nicely to maintain the onigiri’s form. Sadly, there’s no good substitute. Please keep away from jasmine or different varieties, as they may collapse.
- Japanese mayonnaise: Made with egg yolks, Japanese mayo has a richer and sweeter taste with a creamier texture than common mayonnaise. If you happen to don’t have it, you could possibly attempt to make American mayo style extra like Japanese mayo, but it surely gained’t be the identical. In a pinch, I recommend whisking 2 Tbsp rice vinegar and 1 Tbsp sugar into 1 cup of American mayonnaise (I take advantage of Finest Meals/Hellmann’s model).
- Onigiri mildew – You may make many alternative onigiri shapes, however for this recipe, I used a triangular onigiri mildew. If you happen to don’t have one, you need to use plastic wrap and a rice bowl, as proven within the recipe beneath.
Easy methods to Make Tuna Mayo Onigiri
Preparation
Step 1 – Make the tuna mayo filling. Combine the drained canned tuna, Japanese kewpie mayo, and a small splash of soy sauce collectively in a small bowl.
Assemble
Step 2 – Fill the onigiri mildew midway with heat rice, then add some tuna mayo combination. Earlier than you do, first moisten the onigiri mildew with water and sprinkle salt inside. If you happen to don’t have a mildew, use plastic wrap nestled in a rice bowl; see the recipe for my technique.
Step 3 – Add extra rice and press down. Cowl the tuna mayo with extra rice and fill the mildew to the highest. Sprinkle extra salt, cowl with the lid, and press down firmly to compress the rice.
Step 4 – Launch the onigiri from the mildew. Invert it over a plate and push the “button” on the mildew’s backside to launch the onigiri.
Step 5 – Wrap a nori sheet round it like a kimono. Depart the highest nook of the onigiri unwrapped and add a dollop of tuna mayo to it. Serve instantly or pack right into a bento or picnic field.
Nami’s Recipe Suggestions
- Use scorching, freshly cooked rice. You should use heat rice when making onigiri, and freshly cooked rice provides one of the best texture. I wish to switch the recent rice from the rice cooker to a big bowl, tray, or sushi oke (hangiri) and let it cool barely earlier than dealing with.
- Moisten the mildew to forestall sticking. Arrange a bowl of water at your work station. Dunk the mildew and lid within the water, then shake off the surplus. You can too moist them beneath working water.
- Sprinkle salt to maintain the rice secure. Salting preserves the rice longer. That is particularly vital for those who’re packing them for bento or a picnic. Remember to preserve the onigiri cool with ice packs in an insulated bag and eat inside 6 hours.
- Keep away from overfilling the onigiri. I recommend utilizing 1 tsp of filling per rice ball. Any greater than that and the onigiri may not maintain collectively.
- Wrap the nori proper earlier than you serve for those who prefer it crispy. Preserve the nori in an hermetic bag or container so it doesn’t get stale within the meantime. Some outlets promote onigiri that has nori wrapped round it already so the seaweed absorbs moisture. We get pleasure from each kinds, so it’s as much as your desire.
Variations and Customization
- Make it spicy. Attempt spicy tuna onigiri by including sriracha to the tuna combination.
- Change up the filling. Attempt one of many many common onigiri fillings like Japanese Salted Salmon, okaka (soy sauce-flavored bonito flakes), Umeboshi, shio kombu, and karashi mentaiko, to call only a few. I’ve additionally used leftover Japanese fried hen and shrimp tempura to fill my onigiri!
- Change the wrap. Attempt wrapping the skin of the onigiri with shiso (perilla) leaves or sprinkle it with furikake (Japanese rice seasoning).
- Use combined rice. As a substitute of plain steamed rice, you can even use Takikomi Gohan (combined rice) or Corn Rice.
- Grill it to make yaki onigiri. Grill it in a frying pan and baste it with soy sauce or miso to make grilled rice balls. It’ll be scrumptious to function is. Miso Yaki Onigiri is my favourite! Or you’ll be able to place it in a bowl and pour tea to make Yaki Onigiri Chazuke.
What to Serve with Tuna Mayo Onigiri
Tuna Mayo Onigiri is scrumptious both heat or at room temperature. Attempt serving it with these different recipes that additionally work fantastically at room temperature:
Storage Suggestions
- To retailer: To pack the onigiri for bento or a picnic, preserve it cool with ice packs in an insulated bag and eat it inside 6 hours. Onigiri turns into onerous when refrigerated, because the chilly air dries out the rice. I don’t suggest making onigiri too far prematurely. Nevertheless, if that you must, my trick is to wrap the onigiri in thick kitchen towels earlier than putting it within the fridge. This retains the onigiri cool and secure with out making it too chilly.
Often Requested Questions
If you happen to want crispy nori, wrap it instantly earlier than serving your onigiri. Preserve it in an hermetic bag or container within the meantime to maintain it from getting stale.
I don’t suggest making onigiri too far prematurely. You’ll should retailer it within the fridge in a single day, and the fridge’s chilly air will dry out the rice and make it onerous. Nevertheless, if that you must, you could possibly wrap the onigiri in thick kitchen towels earlier than putting it within the fridge. This retains the onigiri cool and secure with out making it too chilly.
You’ll be able to get pleasure from onigiri heat or at room temperature, in order that they’re excellent in your lunchbox or as a moveable snack on the go. As I discussed earlier, rice will get dry and onerous within the fridge. I recommend warming it within the microwave for just a few seconds or leaving it out at room temperature for quarter-hour earlier than you get pleasure from it.
That is doubtless as a result of sort of rice you used. It’s important to make use of Japanese short-grain white rice, which has simply the proper stage of stickiness to carry the onigiri collectively. Whereas glutinous rice (what individuals name “sticky rice”) isn’t used for onigiri, short-grain Japanese rice supplies the best texture. Additionally, be sure you soak the rice for 20–half-hour earlier than cooking, so it absorbs sufficient moisture. Quick-grain rice has a plumper form than different varieties, which implies it wants a bit extra time to totally hydrate to its core.
Sure, you’ll be able to. They’re truly the identical factor! Japanese short-grain white rice is commonly labeled “sushi rice” for advertising and marketing functions outdoors of Japan, regardless that it’s most frequently utilized in on a regular basis meals to make onigiri rice balls, donburi rice bowls, omurice, and different typical Japanese dishes.
Extra Onigiri Recipes
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Collect all of the components. For making onigiri, please use scorching, freshly cooked Japanese short-grain rice. See the best way to cook dinner it with a rice cooker, pot over the range, Instantaneous Pot, or donabe.
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To make the tuna salad, drain ½ (5-ounce) can albacore tuna (ideally packed in olive oil). Switch to a bowl and break up the tuna chunks into small flakes. Add 1 Tbsp Japanese Kewpie mayonnaise and ¼ tsp soy sauce Combine nicely to mix.
Methodology 1: Utilizing an Onigiri Mildew
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To maintain the rice from sticking to it, moist an onigiri mildew and lid in a bowl of water and shake off the surplus water. Sprinkle salt within the moistened mildew. Fill it midway with rice, ensuring to tuck the rice into the corners.
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To the middle, add a spoonful of tuna mayo filling (about 1–2 tsp). Add extra rice to cowl the tuna mayo and fill the mildew to the highest edge.
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Sprinkle the highest of the rice with a bit extra salt. Cowl with the lid and push down firmly. It’s best to really feel a slight resistance as you compress the rice; if not, add a bit extra.
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Take away the lid, flip the mildew over, and push the “button” to launch the rice ball onto a plate. Repeat to make the remaining onigiri. Tip: Dip your fingers in water earlier than touching the onigiri to maintain the rice from sticking to them.
Methodology 2: Utilizing Plastic Wrap
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Place a bit of plastic wrap in a rice bowl or any small bowl and sprinkle it with Diamond Crystal kosher salt. Add about ⅓ cup rice. Tip: Salting the rice helps to protect it longer.
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Create a small indentation within the heart of the rice, then add a spoonful of tuna mayo, about 1–2 tsp. Add one other ⅓ cup rice on prime to cowl the tuna mayo fully.
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Sprinkle the rice with extra salt. Collect the corners of the plastic wrap and twist the plastic to tighten it across the rice.
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Gently press the rice together with your prime hand in a “mountain” form to type a triangle nook. On the identical time, gently squeeze together with your backside hand to flatten both aspect. Rotate and press 2–3 extra instances to type the opposite triangle corners. Tip: Press firmly sufficient so the onigiri doesn’t collapse, however don’t squeeze too tightly. Attempt to preserve the rice ball as ethereal as attainable.
To Wrap with Nori
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Minimize 1 sheet nori (dried laver seaweed) into thirds. Wrap the onigiri from either side with a strip of nori seaweed, leaving the highest nook uncovered. If you happen to like crispy nori, then wait to wrap the onigiri proper earlier than serving; preserve the nori in an hermetic container or bag so it doesn’t get stale within the meantime.
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Tuck the nori beneath the underside of the onigiri. Place a dollop of tuna mayo filling on the highest nook. Serve heat or at room temperature.
To Retailer
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If you happen to‘d wish to take onigiri in your lunch, preserve it cool in an insulated bag with ice packs and eat inside 6 hours. Onigiri will get onerous once you refrigerate it and the chilly air dries out the rice. So, I don‘t suggest making it too far forward of time. But when you really want to, my trick is to wrap the onigiri with thick kitchen towels and retailer it within the fridge. The onigiri will probably be cool and secure however shouldn’t get chilly and dry.
