Delicious Tuna Mayo Onigiri (Triangle Rice Balls)
Delicious Tuna Mayo Onigiri (Triangle Rice Balls)
The Perfect Lunchbox Staple: Tuna Mayo Onigiri
Here’s a recipe for delicious tuna mayo onigiri, made with canned tuna and creamy mayonnaise! You can enjoy them immediately after making them, or lightly pan-fry them for a warm, delightful snack. Kids love them, and they’re perfect to pack for picnics or hikes!
Ingredients- 1 Tbsp sesame seeds
- 1 tsp black pepper
- 1/2 tsp salt
- Olive oil or cooking oil, as needed
- 1.5 servings of freshly cooked rice, warm
- 135g canned tuna, drained
- 1 packet of furikake (rice seasoning) for onigiri (optional)
Cooking Instructions
Step 1
First, drain the oil thoroughly from the canned tuna using a sieve. In a large bowl, place the warm rice (about 1.5 servings). Add the drained tuna, 1/2 tsp salt, 1 tsp black pepper, 1 Tbsp sesame seeds, and if you have it, one packet of onigiri furikake.
Step 2
Add a generous amount of mayonnaise – enough to bind everything together – and mix well until the tuna and rice are thoroughly combined. Once mixed, taste a small amount and adjust the seasoning by adding more salt if needed. If you don’t have the onigiri furikake, you can skip it and simply add a little extra salt.
Step 3
Using a triangular onigiri mold, press the mixture firmly to shape it. Alternatively, you can shape it by hand by lightly cupping it in your palms and forming a triangle. Using a mold will help you create neat, uniform shapes.
Step 4
Heat a pan over medium heat and add a good amount of olive oil or cooking oil. Place the shaped onigiri into the pan and cook, flipping occasionally, until golden brown and slightly crisp on all sides. This will give you a lovely contrast between the crispy exterior and the soft interior.
Step 5
You can enjoy the pan-fried tuna mayo onigiri as they are. For an even more satisfying meal, wrap them in nori sheets specifically designed for onigiri. While you can wrap the onigiri before cooking, they might become soggy and lose their shape. It’s best to cook them first, then wrap them in nori just before serving to maintain their structure and prevent the seaweed from becoming mushy.
