Delicious Tuna Mayo Onigiri (Rice Balls) – Easy Recipe
DIY Tuna Mayo Onigiri: Perfect for Picnics and Lunchboxes!
While looking for dinner ideas, I spotted leftover pickled radish from making kimbap and decided to make tuna mayo onigiri for my son, who had requested them. I’d been putting it off, but finally made them, and we ended up having a simple yet satisfying dinner of onigiri and instant ramen. Shall we make them together? This recipe makes about 3 onigiri.
Main Ingredients
- 2 bowls cooked rice (warm)
- 1 small can tuna
- 3 sheets seaweed for onigiri
- 2 strips pickled radish for kimbap
- 1/2 Cheongyang chili pepper (optional, for a spicy kick)
Tuna Mayo Sauce
- 2 Tbsp mayonnaise
- 0.5 Tbsp sesame oil
- 1 pinch salt
- Pinch of black pepper
- 2 Tbsp mayonnaise
- 0.5 Tbsp sesame oil
- 1 pinch salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, open the can of tuna and drain out the oil thoroughly. Using a sieve will help remove the oil more cleanly.
Step 2
While the tuna is draining, finely chop the pickled radish and the Cheongyang chili pepper. If making this for children, you can omit the chili pepper or adjust the amount.
Step 3
In a bowl, combine the mayonnaise, sesame oil, a pinch of salt, and a pinch of black pepper. Mix well to create the sauce. While the salt dissolves, prepare the rice.
Step 4
Place the warm cooked rice (about 2 bowls) into a separate bowl. If the rice is too hot, the mayonnaise sauce might separate, so it’s best to let it cool slightly before preparing.
Step 5
Add the drained tuna, chopped pickled radish and chili pepper, and the prepared tuna mayo sauce to the warm rice. Mix everything together gently, being careful not to mash the rice grains.
Step 6
Prepare your onigiri mold. Place the mold on a sheet of seaweed and add a portion of the rice mixture into the mold. You can pre-cut the seaweed sheets to fit the mold for convenience.
Step 7
When filling the mold with rice, it’s important to press down firmly with each spoonful to shape it. Filling the mold slightly mounded over the top will make it easier to wrap with seaweed later.
Step 8
It’s better to have a bit more rice than not enough when shaping. Once the shape is formed, carefully remove the onigiri mold. Then, wrap the rice ball with the onigiri seaweed sheet to complete the shape.
Step 9
Use the stickers that often come with onigiri kits to secure the seaweed wrapping. These are handy for writing a simple message or indicating the flavor inside.
