Onigiri (Filled Rice Balls)
Salty, savory, and oh-so-cute, this traditional Japanese dish makes a great appetizer or snack.
Ingredients
Rice
- 3 cups sushi-grade white rice uncooked
- 3 cups water
Tuna mayo filling
- 1 7 oz. can solid albacore tuna packed in water
- 3 tablespoons mayonnaise
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
1 package nori (roasted seaweed) - sushi grade
- Furikake optional, to taste
Instructions
- Prepare rice using your preferred method (stovetop, rice cooker, or Instant Pot) and briefly allow to cool.
- While the rice is cooking, combine mayonnaise, rice vinegar, and sesame oil in a small bowl. Add furikake to taste, if desired. Stir until fish has flaked and ingredients are completely combined. Store in the refrigerator until ready to use.
- While rice is still warm (but not hot), dampen one clean hand and cover it with salt.
- Place roughly 1/4 cup of rice in your hand.
- Place approximately 2 teaspoons of tuna mayo filling at the center of the rice.
- Wrap rice around the filling to form a ball.
- Use other hand (or a mold) to shape the onigiri into your preferred shape.
- If not eating them immediately, wrap onigiri in plastic (or in a damp dishcloth) and place in the refrigerator. Do not eat if stored for longer than 48 hours.
- Immediately prior to serving, wrap shaped onigiri with nori and garnish with furikake, if desired.
Notes
- If you have access to an Asian grocery store, you can substitute the mayonnaise, rice vinegar, and sesame oil with traditional Japanese or Kewpie brand mayonnaise.
- The number of servings may vary greatly, depending on the size of your hands or mold used to shape the onigiri into its final form.