From christieathome.com

15-min. Easy Japanese Tuna Onigiri

4 servings · 15 min prep

Ingredients

Ingredients

• 2 sheets nori
• 1 tsp sesame seeds
• 2 cups cooked short grain rice
• 1/2 tsp salt
• 5.29 oz canned tuna
• 2 tbsp Japanese mayo

Steps

1. Transfer hot 2 cups cooked short-grain rice into a large bowl and season with ½ tsp salt with a rice paddle. Cover and set aside. If you're using leftover cold rice, cover and microwave it for 2-3 minutes prior to seasoning.
2. Open a can of 5 ¼ oz tuna and strain the tuna using a fine sieve removing as much of the liquids as possible by pressing it with a fork. Transfer the strained tuna to a small bowl. Mix in 2 tbsp Japanese mayo until combined. Set aside.
3. For the 2 sheets nori sheets, the amount used is personal preference. If you prefer more dry roasted seaweed, use two nori sheets and cut them into half so you have 4 pieces. If you prefer less nori, use half a sheet and cut them into 4 equal strips. Set aside.
4. Prepare a bowl of water nearby and dip clean hands into the water. Take ½ cup cooked rice and place it into the palm of your hand. Shape it into a round ball, then flatten into a 1/2-inch thick pancake. Make a dent in the middle. Place 2 tbsp tuna mayo mixture into the dent. If you have an onigiri mold or a large sheet of plastic wrap, use these tools to help easily mold the rice balls to prevent a sticky mess.
5. Fold the rice over the filling and as you fold, push the filling into the center. Firmly pack it into a ball, flatten it so it's 1.5-inch thick and shape it into a triangle, wetting your hands as needed.
6. Wrap a sheet 2 sheets nori from the base of the triangle around the sides and repeat this process until you have 4 rice balls in total. Garnish each piece with 1 tsp sesame seeds. Enjoy immediately!

Nutrition

Per serving

kcal

207

protein

10 g

carbs

27 g

fat

6 g

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