Onigiri with a Tuna Filling
Life is chaotic, but onigiri?
Pure, uncomplicated joy.
They take just a few minutes to make, are endlessly customizable, and somehow manage to feel both comforting and new.
Good To Know: You’ll need seaweed, plastic wrap AND a mold to make this recipe.
I get our seaweed already wrapped specifically for onigiri, and the mold we use makes up to six onigiri at a time.
here’s what you’ll need
a pot of cooked white rice
cucumber, thinly sliced
a can of tuna, drained
Kewpie mayo
sesame oil
fresh cracked pepper
here’s what you’ll need to do
Cook your rice according to package directions.
While still warm, season your rice with sesame oil, fresh cracked pepper, and flaky sea salt to taste.
In a separate bowl, mix tuna with mayo until it’s at your desired consistency.
Now it’s time to assemble your onigiri, but first you’ll want to give the mold a quick rinse to keep the rice from sticking.
Place a layer of rice in the mold until it’s about 1/3 full.
Generously sprinkle the rice with furikake.
Evenly spread a spoonful of your tuna filling in the mold.
Layer thin slices of cucumber on top of the tuna.
Finish with another layer of rice until the mold is full.
Place lid on mold and press to form.
Remove the lid, place a sheet tray on top of the mold, and flip the whole thing over. Lift the mold off, and you should have all your little rice triangles sitting neatly on the tray, ready to wrap.
How to wrap your onigiri: Place rice triangle in the center of your plastic-wrapped seaweed sheet with the tip of the triangle pointing toward the top edge of the sheet. Make sure the writing and pull tab on the plastic are facing outward.
Fold the top corners of the seaweed sheet under the rice triangle, then bring the bottom corners up and over to fully enclose it. Seal with a sticker.
This is a little tricky to describe, so here’s a visual.
Once wrapped, your onigiri can be eaten right away or refrigerated for later.
How to unwrap your onigiri: Remove the sticker and pull the tab to split the plastic into two pieces. Gently slide each piece off so the seaweed sheet is now exposed and lying flat against the rice.
Wrap the seaweed around the rice the same way as before - top corners under the rice ball, bottom corners up and over - and enjoy!