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Tuna and Mayonnaise Onigiri

Imported from marmiton.org: https://www.marmiton.org/recettes/recette_onigiri-thon-et-mayonnaise_228186.aspx

Course: Main course
Preparation: 45 minutes
Cooking: 20 minutes


  • 1.   Wash the rice, wet it and rub it without crushing it. Cover it with water and stir. Discard the water that has turned white and repeat the operation until it is clear, then drain the rice.
  • 2.   Put it in a saucepan with twice its volume in cold water. Cover and bring to a boil.
  • 3.   As soon as the water boils, stir the rice off the heat, reduce to a minimum and cook covered for 15 minutes.
  • 4.   Remove from the heat and let stand 10 minutes so that the rice swells in its steam.
  • 5.   Let cool, but not cool completely, so the rice stays sticky.
  • 6.   Meanwhile, cut the nori sheet into 6 wide strips and lightly grill them. Mix the tuna and mayonnaise evenly in a bowl.
  • 7.   Wet your hands then generously cover your palms with salt.
  • 8.   Take some rice in the palm of one hand, make a small hollow in the middle and place a little of the tuna-mayonnaise mixture in a small ball.
  • 9.   Cover with as much rice.
  • 10.   Press with the other hand to close everything in a triangular shape with slightly thick edges as in the picture.
  • 11.   Flatten the faces then wrap the whole thing with a strip of nori seaweed as a blanket (see image). Repeat until all the ingredients are used.
  • 12.   Place the onigiris in the refrigerator for 10 minutes then enjoy. They can be stored for 1 or 2 days in an airtight container.



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Ingredients for servings

  • 300 g of round rice
  • 150 g of white tuna in water canned
  • 2 tablespoon of mayonnaise
  • 1 leaf of nori seaweed