Tuna Onigiri
Warm, pillowy rice triangles filled with salty-savory tuna mayo. A Japanese snack that's ready in 10 minutes and perfect for lunch boxes or quick bites.
- Total time
- 12 min
- Servings
- 4
- Calories
- 245
- Protein
- 8g
Ingredients
- 2 cups sushi rice or short-grain white rice, cooked and warm
- 1 can (5 oz) canned tuna in water, drained
- 3 tbsp mayonnaise
- ½ tsp soy sauce
- 2 sheets nori (seaweed sheets), cut into thin strips
Instructions
- 1
Stir together tuna, mayonnaise, and soy sauce in a small bowl until well combined.
- 2
Wet your hands with water and sprinkle salt lightly on your palms to prevent sticking.
- 3
Scoop 0.5 cup warm rice into your palm and make a small indent with your thumb.
- 4
Place 1 tbsp tuna filling into the indent, then top with another spoonful of rice.
- 5
Gently cup your hand and shape the rice into a triangle by pressing and rotating, ~30 seconds.
- 6
Wrap a nori strip around the bottom of the triangle to create a handle.
- 7
Repeat with remaining rice and filling to make 4 onigiri. Serve immediately or at room temperature.
Tools you’ll need
- small mixing bowl
- spoon
- hands
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