The best is immediately. Enjoy it as a satisfying appetizer, or pair with a Japanese side like edamame or seaweed salad for a full meal. Next take the seaweed wrapper that is on the very bottom and pull over on an angle to create a triangle. Crispy Rice with Spicy Tuna Working quickly, scoop 1/6 of the rice into your non-dominant hand and make a little well in the center of the rice. Wasabi is completely optional. If you plan on eating your Tuna Mayo Rice Balls right away, you can just cut your nori leaves into strips and place on the onigiri right after shaping. Toss the rice ball onto another side and then repeat the cupping and shaping step. Enjoying the crispy seaweed and the chewy and delicious rice ball is a delightful texture combination. As these onigiri have mayonnaise in them, do not leave them sitting at room temperature for too long. You can stuff onigiri with anything your little heart desires. The … Option 2 – Place your premade plastic seaweed wrappers face down with the number one at the top. Tuna Mayo is pronounced Tsu-na-ma-yo in Japanese, and each syllable is pronounced as follows:tsu is two sounds combined into one. Hi! Do not repost articles without permission or without crediting & linking back to the appropriate post. Or you can buy par cooked rice in ziplock bags in the supermarket. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. The rice is tossed with tuna and seasoned with a refreshing combo of cilantro, ginger and spring onions. Tuna Mayo (ツナマヨ) is a combination of canned tuna mixed with Japanese-style mayonnaise (usually Kewpie brand), and it’s often seasoned with soy sauce. Tuna Mayo Rice Balls (Onigiri) are a delicious fun to eat Japanese Treat made with salted rice and stuffed with a wasabi tuna mayonnaise and then wrapped in a crispy nori leaf. Divide one portion of rice in two. Onigiri should stick together, but they are meant to be light and fluffy, so it’s essential not to over squeeze them, or they will turn into a dense, heavy ball of mochi. You may need to reposition the fresh crispy nori leaf around the onigiri. If you are making your onigiri with umeboshi or salted cured fish, then it can stay at room temperature for up to 6 hours before consumption. Remove your tuna mayo rice balls from plastic wrap or mold. To prepare the rice, rinse 2 cups sushi short grained rice with water until it runs clear. Combine well and set aside. We’re supported by your generosity. You can also free hand the shape by wetting your hands and fingers in water and press and shape your onigiri by hand. Set aside for later. Wrapping the Onigiri in herbs or nori helps mask any fishiness from the tuna. If you are making tuna mayo rice balls, then not too long as it has mayo in it. If you like this bento box Tuna Mayo Rice Balls idea, you may want to try our Tomagoyaki recipe too.https://www.hwcmagazine.com/recipe/japanese-egg-roll-tomagoyaki/ Take Care and stay well. This is known as shio konbu, and it’s also used as a filling for rice balls. What do you prefer? When the rice is cool enough to handle but still on the hot side, wet your hands in the water bowl. Place the tuna on top of steamed rice that has been cooled down for 2-3 minutes. Remove the plastic wrap and wrap your tuna mayo rice ball in nori. Fill the mold about ¼ of the way with your salted cooked short rice mixture. In this recipe, I will show you everything you need to know to make the best tuna mayonnaise rice ball. This is not a sponsored post or affiliate marketing. If you plan on making your tuna mayo rice balls the day before, it is highly recommended that you look for the individual plastic wrapped nori leaves and stickers. Serve with low-sodium soy sauce, for dipping, if desired. Add the tuna to a bowl along with the mayonnaise and soy sauce. Tightly twist the top of the plastic wrap to form a ball. Wrap the Tuna Mayo Onigiri with a wild sesame leaf, and repeat steps 5-10 until you run out of rice. It really just comes down to your preference. Preserved fish and umeboshi (pickled plums) are really delicious stuffed inside. Thanks so much Karen. This rice ball is a very common Japanese treat formed with salted white rice shaped traditionally in triangles, stuffed and wrapped in nori. The boys favorite is Spicy Tuna Mayo so that is what we are making today. After your rice is done cooking and steaming, use a spatula or rice paddle to fluff the rice using a folding  and cutting motion. You can eat an onigiri with one hand while typing with the other. The Japanese sprinkles are called Furikake. Carefully place tuna in oil and cook approx. Noritomago Furikake that has egg and nori is our favorite. Our family either eats them cold or at room temperature. . 10-min. Add sauce and fold again until the rice is evenly coated and the liquid has been absorbed. Actually, no it is not. We recommend using a rice cooker or see how to cook Japanese rice on the stove here. Some of our more popular Japanese recipes are…. While you wait for the rice, you can prepare the tuna mayo filling by opening and draining the can of tuna and adding it to a bowl with the mayonnaise and soy sauce. Then, take the top half of the seaweed wrapper and tuck it under and around the onigiri. All text and photos ©2007-2020. A staple of Japanese “conbini” convenience stores, these fun nori seaweed-wrapped rice balls are a great way to use canned tuna fish when ho-hum tuna salad sandwiches are played out. Don’t be shy here, as some of this is going to make its way onto the outside of your onigiri to season it. Lightly spray your onigiri mold with a little light oil once. Subscribe to our Newsletter and follow along on Facebook, Instagram and Pinterest for all the latest updates. 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. Cover the filling up with the rice around the edges, and then fold your fingers over, so your hand forms a u-shape. 2 Comments, Tuna Mayo Rice Balls (Onigiri) are a delicious fun to eat Japanese Treat made with salted rice and stuffed with a wasabi tuna mayonnaise and then wrapped in a crispy nori leaf. You can either use a rice cooker or stove top. O-nigiri is sometimes called nigiri, o-musubi or rice ball. This method allows the rice to stay separated from the nori so that the nori stays crispy until you are ready to eat it. In a mixing bowl, mash the canned tuna into small pieces. Using the plastic wrap, gently form the rice over your filling mixture so that no filling can be seen. Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Pull the lower half of the seaweed wrapper up to the top. You can either … Any longer than that and the rice gets tough or at least that is my thought on it. Sushi is made with vinegared rice. more substantial (low carb)– use more tuna and possibly some egg as well. * Percent Daily Values are based on a 2000 calorie diet. Toss to recombine in the … Some people like to add salted salmon, tuna mayo, preserved plums (umeboshi), other Japanese pickles, bonito or other preserved fish, kombu (seaweed) and vegetables. We have also seen them in Japan in other shapes as well. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Instructions. STEP 1 Heat 1 tablespoons of the oil in a wok or non-stick frying pan over high heat. Use short grain white rice, preferably Japanese sushi rice or something similar. Just make the tuna mayo according to this recipe, and add your favorite hot sauce or chili paste to taste. Appetizers/ Snacks, Gluten Free, Japanese Cuisine, Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Make a little well with your fingers and add about 1 tablespoon or less of your Tuna mayo or filling of choice. It’s better if you allow the rice to cool completely before frying – the texture isn’t the same with freshly cooked rice. On top of your filling, add another layer of rice to the line. To prepare the rice, rinse 2 cups sushi short grained rice with water until it runs clear. Be careful not to mash the rice – folding the rice works best for this step. The goal is to keep the nori crispy. On the other hand, if you like your onigiri cold or at room temperature that is okay too. Note: Cooking times for short-grain brown rice vary, refer to the cooking instructions on the package. I like to take them off and stick them on to the side of the counter. Here’s a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned However, you can make them the night before, refrigerate and eat up to 2 days. You need the rice to be sticky so that it holds it shape. Remove the mold and wrap your tuna mayo rice ball in nori. Sprinkle tuna evenly with salt & pepper. We bought ours at a Korean market near us. Copyright 2011-2020 Healthy World Cuisine. Rub the salt between your hands to distribute it evenly. Add tuna, bonito flakes, sesame seeds, scallions and shredded nori to the rice and mix well. Japanese Panko Breadcrumbs make for the perfect crispy crunchy coating. Put about 3/4 cup of tuna and sesame rice on a piece of plastic wrap and twist the top. Our gluten-free friends are going to love these options. Wash and cook the rice either in the rice cooker or on the stove. You’ll also want to prepare a bowl of water to wet your hands with, and a bowl of salt to season the outside of the onigiri. Dip your index finger in the bowl of salt. Tuna — Add olive oil to sauté pan and allow to get very hot (not smoking). Next carefully pull off to the side number 2 and then followed by 3. Cup one hand and scoop one-sixth of the rice into it. Our favorite is tuna mayo. no cooked rice – follow this recipeto make your own. The combo was first popularized by the Japanese convenience store chain 7-Eleven in the early 1980s. Steam rice over low heat for about 12 minutes or until all the water is absorbed and rice is tender. Ours don’t look as pretty as yours but they were delicious for lunch! Place a plastic wrap on a table … Wet your hands and fingers and place about 3 tablespoons of your cooked salted short grain Japanese rice onto a piece of plastic wrap. Hungry For More? If you liked this recipe, be sure to check out our Japanese Recipe Category page for more inspiration. No Recipes®. Please note that your nori leaves will not stay crisp for long after they are placed directly on the onigiri. Set aside. Place the tuna blocks on a cutting board. Mix with a fork until thoroughly combined. Modern Fillings. Place your onigiri top of the triangle just under the number one and in the middle. Prepare a bowl of water and a small bowl of salt. Add the eggs and allow to set for a minute. Once the rice has cooled enough to handle, wet both hands by dunking them in the bowl of water you prepared. Close the lid and press start! You can stuff your onigiri with anything your little heart desires. vegetarian – replace tuna with eggs (recipe here) or tofu. In a skillet over medium heat, heat oil. Salt lightly and sprinkle black pepper over the long sides … This method drives us crazy as the rice is sticky even if you wet your hands. When the rice is cooked, stir it to fluff and then transfer it to a bowl to cool slightly and cover it with a damp towel to keep it from drying out. Place the lid on top of the mold and press firmly but gently down. Set rice aside and let it cool. Create a dimple in the rice and fill with a heaping teaspoon of … Onigirazu are larger than an onigiri and are a full meal. To eat the tuna mayo rice balls in the pre-made plastic seaweed wrappers, follow the directions on the package. You can make your onigiri with vegetables or beans to make vegan. Serve immediately or refrigerate covered for up to 2 hours before serving. Vegan and vegetable options are easy substitutes. When the rice is finished cooking, stir it with a rice paddle, and serve! The rice is going to be too hot to shape into a rice ball, so transfer it to a bowl and cover it with a damp towel until it’s still hot, but not so hot that you will burn yourself. There are many different types of this savory and salty and fun seasoning mix combination. When you are on the go waiting for your train to arrive or waiting for the bus or have no time to pack a work or school lunch, 7/11and Lawson’s comes to the rescue. Only 98 calories for one tuna mayo rice ball. Onigiri are best eaten asap but can be refrigerated overnight for lunches the next day. Because the filling needs to season the rice around it, the filling should be well seasoned and on the salty side. First, cook your rice. If you have not tried our Wasabi Mayo Crab Onigirazu, you are going to love this in your school or work lunches. Rice — cook the jasmine rice in water approx. Nozawana Onigiri (pickled mustard greens). Required fields are marked *. Wash and cook the rice according to the directions in my sushi rice recipe (but use the proportion of rice and water in this recipe). Cup the hand holding the rice like a taco and then use 2-3 fingers of your opposite hand to shape the rice into a triangle. For the filling, mix 1 small can (80g) of tuna … Use a light touch, and be careful not to smash or break the individual grains of rice. 2 minutes per side, or to desired temperature. https://spoonuniversity.com/recipe/spicy-tuna-crispy-rice-recipe Most commonly, you may see nori in sheets in the Asian food section of your store. Read More…, Your email address will not be published. About • Contact • Privacy Policy Have you ever been to Japan and visited a convenience store? Poke a hole into the center of the mound of rice and scoop about two teaspoons of tuna mayo filling into the hole. All rights reserved. Rotate the triangle onto another side and repeat the cupping and shaping to form an equilateral triangle (3 equal sides). Dab your index finger in the bowl of salt and rub the salt around your hands. Use two fingers from your other hand to create an upside-down v-shape and press it into the rice cupped hand. Use your hands to shape the ball into a triangle and flatten. Spicy tuna donburi, or don, is a Japanese dish where spicy tuna is served atop a bowl of steamed rice. Salt and white pepper to taste. We are delighted to hear that our videos are helpful. Read More. Really helpful showing both methods. Tuna Mayo Onigiri is a modern take on traditional Japanese rice balls stuffed with canned tuna seasoned with Japanese-style mayonnaise and soy sauce. We bet these would be delicious in the air fryer…. Hi There! Comment document.getElementById("comment").setAttribute( "id", "abe75ec6fd392eea764c8e9d190ee4cc" );document.getElementById("b7df9f252d").setAttribute( "id", "comment" ); These are so fun to make and your video was so fun to watch. You may need to tuck in the nori back under the onigiri before eating. If you say the words “eat soup” quickly, the “t sou” makes the Japanese tsu sound. Each designed post, original article & a portion of the layout was created for Healthy World Cuisine. Adjust consistency and heat to your liking by adding more mayo or sriracha sauce. Tuna Mayo – Although it wasn’t popularized until 7-Eleven started selling it in 1983, Tuna Mayo is now said to be the most popular filling for onigiri in Japan. Nori is dried seaweed and you can find it in several forms. You will see tuna mayo rice balls in many bento boxes an in the refrigerated section in Japan in the 7/11 stores. Although it will still be lovely. Add salmon and cook until golden on one side, 4 to 5 minutes. Donate. Prepare the rice: Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the … Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. When the underside is golden, flip the omelette over and cook for another 1-2 minutes. Your email address will not be published. Using your rice cooker, cook the two cups of rice. Add about 2 teaspoons of tuna mayo filling into the well and cover the tuna with the surrounding rice. The mixture of Japanese-style mayonnaise and soy sauce is what gives tuna mayo it’s trademark flavor. Wrap your Tuna Mayo Onigiri with a wild sesame leaf and repeat the process with the rest of the rice. https://www.hwcmagazine.com/recipe/japanese-egg-roll-tomagoyaki/. The answer is anything your little heart desires. Use the stickers to seal closed. more substantial (carb lovers)– more rice! While the rice cooks, open the can of tuna and drain out any excess liquid. Appetizers/ Snacks, Fish and Seafood, Japanese Cuisine, Pasta, Rice and Casseroles, (optional and adjust amount to heat desired), (dried seaweed sheets) cut into 3-4 2 inch strips or 8 onigiri wraps with stickers, optional (black sesame seeds or Noritomago Furikake). Repeat until you’re happy with the shape, but be careful not to compress the rice too much, or your rice ball will be very dense and heavy. Repeat until the onigiri is the desired shape. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? See my sushi rice recipe for the proper way to wash and cook rice on the stovetop, but use the water proportion from this recipe. na like nonsensema like momyo like yoyo. Mix well to form a uniform paste. Over the past 40 years it has grown to become the most popular flavor of onigiri in Japan, surpassing more classic flavors like umeboshi (pickled plum) and tarako (cod roe). Remove your enclosed stickers and make them easily accessible and ready to go near you. Have you ever tried a Japanese Crispy Rice Onigiri? If desired, dip your onigiri into Japanese Sprinkles (Furikake) such as noritomago Furikake or black sesame on the sides that do not have the nori leaf. a fork. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Be the healthier and happier YOU! In Japan, we used to have these little packs that you place in the freezer to keep your food cool for lunches and picnics. Add finely chopped ginger, sesame seeds, sesame oil, and salt & pepper to taste. The boys love black sesame seeds. A sushi roll is made with rice that has a special vinegar, salt and sweetness that gives the rice that special flavor. Add drained canned tuna, mayonnaise and wasabi to a bowl and mix well. Mix in the Japanese mayonnaise and wasabi. 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Around your hands and fingers in water and press it into the hole no big chunks of mayo... Light touch, and salt & pepper to taste //japan.recipetineats.com/maguro-no-zuke-don-marinated-tuna-on-rice no cooked rice – this. The cupping and shaping step to your liking by adding more mayo or sriracha.! Omelette over and cook for another 1-2 minutes is dried seaweed and the liquid has been absorbed commonly you... Delicious for lunch called nigiri, o-musubi or rice ball in nori minute... Lightly and sprinkle black pepper over the long sides … Divide one portion of rice Daily Values are on! Rice onto a piece of plastic wrap to form an equilateral triangle ( 3 equal sides ) add eggs... And ready to go near you nori back under the onigiri the next day are full! Sides to secure best tuna mayonnaise rice ball is a modern take traditional! To this recipe, and repeat the cupping and shaping step equal sides ) the mold and press firmly gently. Words “ eat soup ” quickly, scoop 1/6 of the rice nori helps mask any from. Delicious rice ball food consultant Hire Me, love our Recipes sou ” makes the Japanese tsu sound hand a... Of your filling mixture on top of steamed rice vegetarian – replace tuna with eggs ( recipe here ) tofu... And add about 2 teaspoons of tuna and possibly some egg as well at that... Food section of your store your premade plastic seaweed wrappers, follow the directions on the side. Middle of the plastic wrap, gently form the rice into it your fingers over, so your hand a!