Easy Japanese Tuna Onigiri Quick Recipe

Craving a taste of Japan but short on time? This Easy Japanese Tuna Onigiri Quick Recipe is your answer! In just 15 minutes, you can whip up delicious, portable rice balls filled with creamy, savory tuna, perfect for a snack, lunch, or even a picnic.

Ingredients

• 2 cups cooked short-grain Japanese rice, warm
• 1 (5 oz) can tuna, drained well
• 2-3 tbsp Japanese mayonnaise (Kewpie preferred)
• 1/2 tsp soy sauce (optional)
• Pinch of black pepper (optional)
• 1/4 tsp sesame oil (optional)
• 1/2 sheet nori seaweed, cut into strips
• A small bowl of water with a pinch of salt (for shaping)

Instructions

1. In a medium bowl, combine the well-drained tuna, Japanese mayonnaise, soy sauce (if using), black pepper (if using), and sesame oil (if using). Mix well until creamy and thoroughly combined. Set aside.
2. Prepare your shaping station: have the warm rice, the tuna filling, the nori strips, and the small bowl of salted water ready.
3. Dip your hands in the salted water to prevent rice from sticking. Take about 1/2 cup of warm rice and flatten it slightly in the palm of one hand.
4. Place about 1-2 tablespoons of the tuna filling in the center of the flattened rice.
5. Add another 1/4 cup of rice on top of the filling, covering it completely.
6. Gently press the rice together, shaping it into a triangle, sphere, or cylinder. Press firmly enough so the onigiri holds its shape, but not so hard that the rice becomes mushy.
7. Wrap a strip of nori around the base or side of the onigiri for easier handling and added flavor. The nori will stick to the warm rice.
8. Repeat the process with the remaining rice and filling. Serve immediately or pack for later enjoyment!
9. For best results, consume within a few hours or store in an airtight container at room temperature if consuming the same day. Refrigeration can make the rice hard.