Savory Tuna Mayo Onigiri (Triangle Rice Balls)
Savory Tuna Mayo Onigiri (Triangle Rice Balls)
[Lunchbox Idea] Super Simple & Delicious Tuna Mayo Triangle Rice Balls Recipe
Introducing these delightful triangle rice balls filled with a creamy, savory tuna mayo mixture! They are perfect for packing in lunchboxes and are a huge hit with kids. Enjoy a homemade taste that rivals your favorite convenience store versions.
Core Ingredients- 1 bowl warm cooked rice
- 1 Tbsp rice vinegar
- 1 tsp sugar
- 1 tsp toasted sesame seeds
- Pinch of salt
- Pinch of black pepper
- 1/4 sheet of dried seaweed (gim)
Cooking Instructions
Step 1
First, finely mince 1 tablespoon of onion. If preparing for children, you can soak the minced onion in cold water for about 10 minutes to remove any harshness, then squeeze out the excess water. This will make the filling milder and more palatable.
Step 2
In a bowl with 1 bowl of warm cooked rice, add 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 1 teaspoon of toasted sesame seeds, and a pinch of salt. Gently mix with a rice paddle, being careful not to mash the rice grains. This step seasons the rice, making it flavorful. For best results, let the rice cool slightly before mixing in the vinegar to preserve its aroma.
Step 3
Drain the oil completely from the 120g can of tuna using a sieve. Thoroughly removing the oil is crucial for preventing the tuna mayo filling from becoming too greasy and ensuring a clean, pleasant taste.
Step 4
In a separate bowl, combine the drained tuna, 1 tablespoon of the squeezed minced onion, 1 tablespoon of minced pickles, and 2 tablespoons of mayonnaise. Mix well until everything is evenly incorporated. For enhanced flavor, add a pinch of salt and a pinch of black pepper to your preference.
Step 5
Take a triangle onigiri mold and fill it about one-third full with the seasoned rice. Spoon a generous amount of the prepared tuna mayo mixture into the center. Then, add more rice on top to cover the filling and press down firmly to shape the triangle. If you don’t have a mold, you can moisten your hands, form the rice into a flattened disc, place the tuna mayo filling in the center, then cover with more rice and shape it into a triangle.
Step 6
Cut the sheet of dried seaweed (gim) into four equal strips horizontally. Then, fold each strip in half lengthwise and cut along the fold to create long, thin strips. Wrap one of these seaweed strips around one side of each triangle rice ball for a classic presentation and added texture. A sprinkle of sesame seeds over the seaweed can also be a nice touch.
