Japanese · PANTRYHOP RECIPE
Onigiri with Tuna Mayo
15 minutes · 4 servings · omnivore
A modern, very common onigiri filling found in shops and lunch boxes.
Ingredients
Check you have the quantities below.
- 3 cups cooked Japanese short-grain rice
- 1 can (5 oz / 140 g) canned tuna, drained
- 3 tbsp mayonnaise
- 1 tsp salt
- 2 sheets nori sheets, cut into strips
Let’s make it
- Mix the tuna and mayonnaise until creamy.
- Salt your hands and divide the rice into 4 portions.
- Shape each portion around some tuna filling into triangles or balls.
- Wrap with nori strips.
- Serve immediately or pack for lunch.
Use a small amount of filling so the rice balls are easier for kids to hold together.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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