Onigiri, those delightful rice balls, are a staple of Japanese cuisine, offering a convenient and delicious snack or light meal. Their versatility is truly remarkable, accommodating an endless array of fillings. Today, we'll focus on a simple yet satisfying classic: tuna onigiri. This recipe utilizes readily available ingredients and requires minimal culinary expertise, making it perfect for both seasoned cooks and enthusiastic beginners. The satisfying combination of savory tuna, subtly seasoned rice, and the delightful textural contrast makes it an irresistible treat.
This easy tuna onigiri recipe provides a perfect blend of taste and texture, ideal for a quick lunch, a picnic snack, or even a sophisticated appetizer. Forget complicated techniques and long preparation times; this recipe is refreshingly simple. Ready to make your own perfectly formed, flavor-packed tuna onigiri? Let's dive into the step-by-step instructions below!
Tools Needed
Ingredients
- Japanese short grain rice
- Water
- Rice vinegar
- Sugar
- Salt
- Tuna (canned)
- Mayonnaise
- Soy sauce
- Sriracha (or other chili sauce)
- Sesame oil
- Nori seaweed sheets (optional)
Step-by-Step Instructions
Step 1. Prepare the Rice and Tuna Filling
- Cook Japanese short grain rice with the same amount of water, plus a little extra. If using a rice cooker, follow its instructions. If using a pot, cook over medium heat until most of the water is absorbed, then low heat for 10 more minutes.
- While the rice is warm, prepare the DIY sushi vinegar by mixing rice vinegar, sugar, and salt.
- Mix the warm rice with the sushi vinegar. Adding sesame seeds is optional but recommended.
- Mix canned tuna with mayonnaise, soy sauce, sriracha, and sesame oil.
Step 2. Assemble the Onigiri
- Wet your hands to prevent the rice from sticking. Shape the rice into balls, incorporating the tuna filling inside.
- Alternatively, use onigiri molds for perfectly shaped rice balls.
Step 3. Add Finishing Touches (Optional)
- Just before serving, wrap the onigiri with nori seaweed sheets (optional).
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Use high-quality canned tuna for best flavor.
- Make sure the tuna filling is compact inside the rice ball.
Nutrition
- Calories: 250-350
- Fat: 10-15g
- Carbs: 35-45g
- Protein: 10-15g
FAQs
1. Can I use canned tuna in oil instead of water-packed tuna?
Yes! Just be sure to drain off most of the oil before mixing it with the rice seasoning. The oil can make the onigiri too greasy.
2. What if I don't have nori seaweed sheets? Can I still make tuna onigiri?
Absolutely! While nori adds a classic flavor and visual appeal, you can easily skip it or use other wrappers like sesame seeds or even plastic wrap (though it won't be as aesthetically pleasing).
Making tuna onigiri is a rewarding experience, resulting in a delicious and satisfying snack that's perfect for any occasion. Enjoy the simplicity and versatility of this classic Japanese recipe, impressing yourself and others with its ease and delicious flavor. Now go forth and create your own perfect tuna onigiri!