Tuna Onigiri
Handheld rice triangles stuffed with tuna, mayo, and soy sauce. A filling, portable snack perfect for on-the-go.
- Time
- 35 min
- Serving
- 434 kcal
- Ingredients
- ≈ $0.93
- Protein
- 23 g
Ingredients
- 1 Short-grain ricepack 800 g ≈ $2.14 70 g
- 2 Canned tunapack 170 g ≈ $1.80 70 g
- 3 Mayonnaise 15 g
- 4 Soy sauce 8 ml
- 5 Nori seaweed 3 g
- 6 Sesame seeds 3 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice until the water runs clear, then add 90 ml water, bring to a boil, and simmer covered on low heat for 12–15 minutes until all water is absorbed.
Remove from heat, let steam covered for 10 minutes, then lightly salt, gently fold, and cool to warm.
Mash the tuna with a fork, mix with mayo and soy sauce until thick.
Wet your hands, shape a handful of rice into a ball, press a thumbprint, add filling, then seal with more rice.
Form 2–3 tight triangles, wrap with strips of nori, and sprinkle with sesame seeds.
Tips
- Why it works
- Cool the rice to warm. Hot rice burns your hands and softens the nori, cold rice sticks together worse and the triangle cracks.
- Substitutions
- Replace the mayonnaise with 15 g of sour cream, the filling will be softer and tangier. Instead of sesame, use a pinch of finely chopped nori.
- Common mistakes
- Most often people add too much filling. The rice splits at the seam and the tuna shows on the outside while you're shaping.
- Storing and reheating
- Keep in the fridge for up to 24 hours, wrapped without the nori. Eat cold or warm the rice for 20 seconds in the microwave, and add the nori after.
- Serve with
- Serve as a snack with cucumber or carrot sticks, easy to pack in a container for school or work.
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