Craving a quick, delicious, and satisfying snack or lunch? Look no further than these irresistible Soy Tuna Mayo Onigiri! These Japanese rice balls are incredibly easy to make, requiring minimal ingredients and even less time. The savory combination of soy-marinated tuna, creamy mayonnaise, and fluffy rice creates a perfect balance of flavors and textures that will leave you wanting more. Perfect for packed lunches, picnics, or a simple yet elegant meal at home, these onigiri are a versatile and delightful treat.
This recipe offers a fun and accessible way to explore Japanese cuisine. Forget complicated techniques and lengthy prep times; this recipe breaks down the process step-by-step, guiding you from preparing the tuna mixture to shaping and serving your perfectly formed onigiri. Let's get started!
Tools Needed
Ingredients
- Canned tuna
- Soy sauce
- Mayonnaise (Japanese style preferred)
- Salt
- Lemon juice
- Steamed rice: 3/4 cup
- Menyu sauce
- Roasted Nori seaweed (optional)
Step-by-Step Instructions
Step 1. Prepare the Tuna Filling
- In a bowl, combine canned tuna, salt, and mayonnaise. Mix well. If using regular mayonnaise, add a bit of lemon juice and salt for extra flavor.
Step 2. Season the Rice and Form the Onigiri
- Season the steamed rice with menuy sauce.
- Wet your hands with water. Take about 3/4 cup of rice, press it into a round shape, and make a well in the center.
Step 3. Fill and Shape the Onigiri
- Add the tuna mixture into the well in the rice ball.
- Close the well with another 1/4 cup of rice and reshape. If it's difficult to shape by hand, use plastic wrap to prevent the rice from falling apart.
Step 4. Wrap and Serve
- Wrap with a sheet of roasted nori seaweed (optional).
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Japanese style mayonnaise is recommended, but regular mayonnaise with lemon juice and salt works as a substitute.
- Menyu sauce can be found at Japanese markets or you can make it yourself using our recipe.
Nutrition
- N/A
FAQs
1. Can I use canned tuna instead of fresh tuna?
Yes! Canned tuna works perfectly well in this recipe. Just make sure to drain it well before mixing with the other ingredients.
2. What kind of rice is best for making onigiri?
Short-grain Japanese rice is ideal for onigiri, as it's sticky and holds its shape well. However, other short-grain rice varieties will also work.
3. How long can I store leftover onigiri?
Leftover onigiri are best stored in an airtight container in the refrigerator for 1-2 days. They can also be frozen for up to a month.
So there you have it – a simple yet satisfying recipe for Soy Tuna Mayo Onigiri. These delightful rice balls are perfect for a quick lunch, a tasty snack, or a fun addition to any meal. Enjoy the delicious results of your culinary adventure!