Onigiri tuna. Tuna mayo onigiri, or rice ball, is a simple and delicious Japanese snack. Rice is filled with a flavorful tuna and mayonnaise, shaped, and wrapped with a sheet of nori (seaweed). This spicy tuna onigiri version is filled with a simple filling of canned olive oil packed tuna, mayonnaise, sriracha, rice vinegar, and scallion.
Mix tuna, mayonnaise, and pepper together in a bowl until no large chunks remain. Arrange nori strips on a serving platter. Lift the edges of the plastic wrap towards the middle while gently forming a rice ball and closing the plastic wrap. You can cook Onigiri tuna using 5 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Onigiri tuna
- You need of Beras Jepun.
- You need of Cuka sushi.
- Prepare of Furikake.
- You need of Rumpai kering.
- You need 1 tin of tuna (perisa kesukaan anda).
This video will show you how to make Tuna-Mayo Onigiri is a rice ball with tuna salad filling. The most popular kind of Onigiri you can buy at convenience stores in Japan. Using an onigiri mold, fill the bottom with a thin layer of rice. You can find onigiri in so many flavors from everything to salmon, tuna mayo, umeboshi (preserved plums), and even some plain with anuki beans threaded within the rice.
Onigiri tuna step by step
- Masak beras Jepun (nisbah 250g beras : 500ml air).
- Bila nasi dah masak, tambahkan cuka sushi.(teknik kaup balik).
- Tambahkan furikake dan gaul hingga sebati.
- Kepal nasi ikut saiz yg diinginin dan isi inti.. Bentukkan seperti prisma.
- Potong rumpai ikut saiz nasi yg dikepal tadi…
- Balut nasi kepal tadi dgn rumpai.
- Nak mudah boleh guna acuan onigiri. 😊.
At home, I like to make onigiri for picnics or simple lunch/snack. You can basically fill the inside of the rice ball with whatever you fancy. Here I used canned tuna because it's readily available. But chopped up cooked chicken, beef, seafood, tofu, or veggies will also work. For the onigiri, I use short grain rice.