Onigiri Tuna Mayo
Japan's most popular convenience store onigiri filling — the iconic tuna mayo (canned tuna mixed with Kewpie mayonnaise) triangle rice ball wrapped in crispy nori. Perfectly seasoned Japanese rice moulded by hand into a triangle with the filling hidden in the centre. Simple, portable and deeply satisfying.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix tuna with Kewpie mayo and soy sauce. Taste and adjust — the filling should be creamy and well-seasoned.
About 5 min
Cool the cooked rice until warm but handleable. Wet your hands; sprinkle a pinch of salt on your palms.
About 14 min
Take a scoop of rice; form a shallow bowl shape in your palm. Place 1 tablespoon of tuna filling in the centre.
About 14 min
Close the rice around the filling. Mould into a firm triangle shape, pressing with medium pressure — firm enough to hold together but not crushing the rice grains.
About 14 min
Wrap the base of each triangle with a wide strip of nori. Serve immediately (the nori is crispiest fresh). For packed lunches, wrap the nori separately and apply just before eating.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 6 g
- Fibre
- 1 g
- Sugar
- 4 g
- Sodium
- 480 mg
Contains: gluten, eggs, soy, fish, sesame
You might also cook
All Japanese recipes
Recipe by Boon Tools.