Tuna and Mayonnaise Onigiri
Triangles of Japanese rice filled with tuna and Kewpie mayonnaise, wrapped in crispy nori seaweed. The quintessential snack from Japanese konbini (convenience stores) — practical, tasty, and perfectly portable.
Free in the app35 min4 servingsMediumJapanese
494kcal / serving
19.7 gprotein
80.3 gcarbs
8.8 gfat
Ingredients
- 400 grams short-grain sushi rice
- 480 ml water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 200 grams canned tuna in water
- 3 tablespoons Japanese Kewpie mayonnaise
- 1 teaspoon soy sauce
- 4 sheets nori seaweed sheets
- 1 pinch coarse salt for hands
Directions
- Cook rice, let it rest. Prepare sushizu (vinegar/sugar/salt) and mix with hot rice using a cutting motion. Cool.
- Filling: drained tuna + Kewpie mayonnaise + soy sauce.
- Wet hands with salted water. Take 120g of rice, make a well, fill, close.
- Form a triangle by pressing with palm and fingers at a right angle, rotating.
- Wrap the base with nori. Consume the same day for crispy nori.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
This and every recipe you crave, with your week solved The weekly plan and grocery list build themselves. Installs from the browser, no app store.
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