Description
Soft and fluffy short grain rice wrapped around a creamy tuna and mayonnaise filling, shaped into classic handheld rice balls and finished with crisp nori. Perfect for lunch, meal prep, or a satisfying snack.
Ingredients
Units
Scale
- 2 cups short grain sushi rice (uncooked)
- 2 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 can (5 ounces) canned tuna, drained well
- 3 tablespoons mayonnaise
- 3 nori sheets, cut into strips
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine rice and 2 1/4 cups water in a rice cooker or pot and cook according to package instructions. Let the rice steam covered for 10 minutes after cooking.
- In a small bowl, mix the drained tuna with mayonnaise until smooth and creamy.
- In another small bowl, combine rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice without smashing the grains.
- Lightly wet your hands with salted water. Place about 1/2 cup of rice in your palm and flatten slightly to create a small indent.
- Add about 1 tablespoon of the tuna mixture into the center of the rice.
- Cover with a little more rice and gently shape into a compact triangle, pressing firmly but not crushing the grains.
- Wrap a strip of nori around the base of each rice ball. Serve slightly warm or at room temperature.
Notes
- Drain the tuna thoroughly to prevent a soggy filling.
- Always use short grain rice for proper stickiness and structure.
- Add the nori just before serving to keep it from becoming too soft.
- Wet your hands with salted water before shaping to prevent sticking and lightly season the rice.
Nutrition
- Serving Size: 1 onigiri
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 10mg