Ingredients
Scale
- 2 cups cooked short grain rice
- 5.29 oz canned tuna (in oil recommended)
- 2 tbsp mayonnaise
- 2 sheets nori (seaweed)
- 1/2 tsp salt
- Optional: 1 tsp sesame seeds for garnish
Instructions
- Prepare the Rice: In a large bowl, season hot cooked short-grain rice with salt using a rice paddle. If using cold rice, microwave for 2-3 minutes before seasoning.
- Prepare the Tuna Filling: Drain canned tuna using a fine sieve and mix with mayonnaise in a small bowl until well combined.
- Cut Nori: Depending on preference, cut nori sheets in half or use whole sheets.
- Shape Rice Balls: Wet hands and take about 100 grams of rice; shape into a round ball and flatten slightly. Make a dent in the center and fill with tuna mixture.
- Form Onigiri: Fold rice over filling and mold into a triangular shape while pressing firmly.
- Wrap with Nori: Securely wrap nori around the base of each onigiri and garnish with sesame seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: None
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri (100g)
- Calories: 210
- Sugar: 0g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg