Homemade Tuna Mayo Onigiri: A Taste of Nostalgia
Homemade Tuna Mayo Onigiri: A Taste of Nostalgia
Easy and Delicious Tuna Mayo Onigiri Recipe: Convenience Store Quality at Home!
A beloved convenience store snack for kids and adults alike! Make this popular treat easily and beautifully at home. The combination of freshly cooked warm rice and savory tuna mayo filling creates an unforgettable taste. Perfect as a special occasion snack or a satisfying meal.
Essential Ingredients- 3 sheets of onigiri seaweed
- 1.5 cups cooked rice (warm)
- 100g canned tuna (drained)
- 3 Tbsp mayonnaise
- 0.5 tsp salt
- 1 tsp sugar
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds (optional)
Cooking Instructions
Step 1
First, let’s season the rice. In 1.5 cups of warm cooked rice, add 0.5 tsp salt, 1 tsp sugar, 1 Tbsp sesame oil, and a sprinkle of toasted sesame seeds for extra flavor. Gently mix with a rice paddle, being careful not to mash the grains, ensuring the seasoning is evenly distributed. Let the seasoned rice cool down slightly. This will make shaping the onigiri easier later.
Step 2
Next, we’ll make the star of the onigiri: the tuna mayo filling. Drain the canned tuna thoroughly by placing it in a sieve. Excess oil can make the rice soggy. Once drained, mix the tuna with 3 Tbsp of mayonnaise until well combined. For an extra kick, you can add a pinch of black pepper.
Step 3
Now it’s time to shape the onigiri. Prepare your onigiri mold and line it with a sheet of onigiri seaweed. Let the edges of the seaweed extend slightly beyond the mold; this will help in wrapping later. Fill about one-third of the mold with the seasoned, slightly cooled rice.
Step 4
After filling with rice, create a small indentation in the center and generously spoon in 1 Tbsp of the prepared tuna mayo filling. Avoid overfilling, as it might cause the onigiri to burst when pressed. Cover the filling with the remaining rice. Press down firmly as you add the rice to ensure there are no air pockets and the onigiri is compact.
Step 5
Here’s a handy tip for shaping your onigiri firmly: Cut a piece of plastic wrap to match the size of your onigiri mold. Place it over the rice in the mold, then put the mold back on top and press down firmly. This technique helps create a compact and well-formed onigiri that won’t easily fall apart.
Step 6
Carefully remove the molded rice ball from the mold. Now, wrap it with the onigiri seaweed. Place the rice ball in the center of the seaweed, ensuring the rough side of the seaweed faces outwards, and wrap it snugly. Press the edges of the seaweed together to secure the shape.
Step 7
Let’s finish the onigiri wrapping. Fold the triangular corners of the onigiri packaging paper to create the classic shape. Leave the excess paper at both ends unfolded; this helps keep the seaweed fresh. Finally, apply a decorative onigiri sticker to complete your delicious homemade tuna mayo onigiri! Enjoy it immediately, or refrigerate for later – it’s delicious either way.
