Classic Tuna Onigiri

Nutrition · per serving

Steps

1. 1

   Rinse the sushi rice thoroughly under cold water until the water runs clear. Place the rice in a pot with 500ml of water and bring to a boil. Then reduce the heat and simmer for 15-20 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

   300g Sushi rice500ml Water
2. 2

   Meanwhile, prepare the filling: Drain the tuna and mix it in a bowl with mayonnaise, soy sauce, rice vinegar, sugar, and finely chopped spring onions.

   200g Canned tuna in water or oil2 tbsp Mayonnaise1 tsp Soy sauce1 tbsp Rice vinegar1 tsp Sugar1 stalk, finely chopped Spring onion
3. 3

   Transfer the cooked rice to a large bowl and let it cool slightly. Wet your hands to prevent sticking. Take a small amount of rice (about 100g) in your palm, form a dent, and add 1-2 tbsp of the tuna filling. Shape the rice around the filling into a compact ball. Repeat until all ingredients are used up.

4. 4

   Wrap the onigiri with a nori sheet as desired. These sheets can also be cut into strips for decoration. Finally, sprinkle the onigiri with some sesame seeds.

   4 sheets Nori sheets1 tbsp Sesame (white or black)
5. 5

   Serve the onigiri immediately or store them in an airtight container for a quick lunch.

Origin & History

Onigiri, also known as 'rice balls', are very popular in Japan and are often enjoyed as a snack or in a bento lunch. They have a long tradition and represent the Japanese food culture, which values simplicity and seasonality.