Onigiri Tuna Mayonnaise
Tuna mayonnaise onigiri is my favorite recipe. It is the most common onigiri, but by adding a spoonful of mustard, the onigiri gets a more pronounced, spicy and original taste. A real treat!
Informations
- Portions6
- DifficultyEasy
- Total time50 minutes
- Calories350 Calories
Ingredients
- Japanese Rice300 g
- Nori leaf1
- Pinch of salt1
- Canned tuna150 g
- Mayonnaise2 spoons
- Mustard1 tea spoons
Utensils
- Coffee spoon1
- Soup spoon1
- Rice cooker (or pan)1
- Bowl1
Steps
- Start by washing the rice with clean water. Put the rice in a container and add water. With your hand, mix the rice quickly until the water becomes cloudy. Drain the water and repeat the process 4 times until the water is clear.
- Put the rice in a saucepan with twice its volume of cold water. Cover and bring to a boil.
- As soon as the water boils, stir the rice off the heat, reduce to a minimum and cook for 15 minutes, covered.
- Remove from heat and let stand for 10 minutes to allow the rice to swell in its steam.
- Let the rice rest, as it is very hot. Do not let it cool down completely or it will not stick anymore.
- Cut the nori sheet into 6 wide strips. Mix the tuna, mayonnaise and mustard in a bowl.
- Wet your hands and then generously cover your palms with salt to prevent the rice from sticking to your hands.
- Take some rice in your hand and make a depression in the middle. Place a little filling in the middle.
- Add rice in your hand to close the rice ball. Press with your second hand until you have a triangular shape.
- Wrap your onigiri in the nori sheet. Make as many balls as you can until you have used up all your ingredients.
