Onigiri are portable Japanese rice balls made for lunchboxes and picnics. This easy version uses a popular tuna-mayonnaise filling.
Ingredients
- 300 g Japanese short-grain or sushi rice
- 390 ml water
- 1 can tuna, about 140 g drained weight
- 3 tbsp Japanese mayonnaise or regular mayonnaise
- 1 tsp soy sauce, optional
- 1/2 tsp salt plus more for your hands
- 3 nori sheets, cut into strips
- Optional toasted sesame seeds
Method
- Wash rice thoroughly, cook with water and rest covered for 10 minutes. Do not season with sushi vinegar.
- Drain tuna well and mix with mayonnaise and optional soy sauce.
- Prepare a small bowl of water and salt. Wet your hands and lightly salt them.
- Put about one-sixth of the warm rice in your hand, make a hollow, add filling and cover with rice. Gently shape into a triangle or ball.
- Repeat. Wrap nori around the onigiri just before serving so it stays crisp.
Tips and variations
- Shape rice while warm but not burning hot; cold rice is less sticky.
- Do not squeeze too hard or the rice balls become dense.
- Alternative fillings include salmon, pickled plum or soy-seasoned mushrooms.
