Tunamayo Onigiri
Ingredients
-
2
cups
Cooked Japanese short-grain rice
-
1
small can
Canned tuna in brine or oil (3 oz/95g)
-
1
tbsp
Japanese mayonnaise
-
1
sheet
Nori seaweed
-
a pinch
Salt
Instructions
- Rinse the rice until the water runs clear and cook it according to package instructions.
- In a bowl, mix the drained tuna with Japanese mayonnaise and set aside.
- For shaping, use plastic wrap to form a small well in 1/2 cup of rice, add tuna mixture, top with another 1/2 cup of rice, and shape into a triangle.
- Alternatively, shape by hand with wet hands or use an onigiri mold.
- Wrap the formed onigiri with a sheet of nori if desired.
- Repeat the process until the desired number of onigiri is made.
Nutrition Facts (estimated)
Servings
2 rice balls
Calories
218
Total fat
12g
Total carbohydrates
0.4g
Total protein
25g
Sodium
399mg
Cholesterol
18mg
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