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Tuna Mayo Onigiri.

Tuna Mayo Onigiri

Tuna Mayo Onigiri (also called musubi) is the most popular flavor of onigiri in the world! Good rice plus a simple tuna-mayo filling make this a tasty classic you can make at home. Here's how ^_^
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Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6 onigiri

Equipment

Ingredients

  • 6 cups freshly cooked Japanese short grain rice, still warm 2 cups uncooked rice = 6 cups cooked rice
  • 7 ounces canned tuna Costco Kirkland brand preferred
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • ½ teaspoon ground black pepper
  • 1-2 tablespoons Mayonnaise Kewpie mayonnaise preferred
  • 2 full size nori sheets Use 2 full size sheets cut lengthwise into thirds (to make 6 sheets that are sizes for onigiri).

Instructions

  • First make the tuna-mayo filling:
    Drain all the water from the canned tuna. In a bowl combine the canned tuna, sea salt, sugar, and ground black pepper. Use a fork and mix until well combined. Then cover and refrigerate for 30 minutes.
  • Now prepare the rice:
    If the rice is still in the rice cooker, fluff the rice and then use a rice paddle to move all the rice into a large bowl. Set aside.
  • Then prepare your onigiri making station:
    Use a large plate or cutting board as your onigiri station. Wash the onigiri mold and place it on the plate. Sprinkle some sea salt into a small dish and place that on the side (we will need to salt the onigiri mold later).
  • Remove the tuna-mayo filling from the refrigerator. Drain off any excess water.
  • Now your onigiri making station should have 3 main "components":
    - the bowl of still warm rice.
    - the bowl with the tuna-mayo filling.
    - the onigiri mold, plate (or cutting board), and dish of sea salt.
    Now let's get assembling!
  • Lightly wet the onigiri mold with a splash of water (shake out the excess water). Then using some sea salt from the dish, sprinkle a little salt inside the mold.
  • Fill the onigiri mold 40% full with the rice. Gently pat the rice in using a rice paddle. Never ever smash the rice.
  • Then add a teaspoon of the tuna-mayo filling on top of the rice, position it in the center of the mold.
  • Cover the filling with some more rice until you reach the top of the mold.
  • Use the top/lid of the mold to gently press and "seal" the onigiri.
  • Then flip the mold over and lighlty press the back of the mold to "pop" the onigiri out of the mold. Place the onigiri on another plate.
  • Then repeat steps 6-11 until you use all the rice. You should have about 6 onigiri pieces.
    (You'll also have a lot of extra tuna-mayo filling left...use this to make tuna-mayo handrolls/diy sushi.)
  • Now it is time to wrap the onigiri! Place a strip of nori on a clean plate. Place the onigiri in the center of the nori.
  • Then stand the onigiri (with the nori attached) upright. And wrap both side of the nori strip around the onigiri to form a sort of "jacket." Fold the excess nori underneath. Repeat. Eat warm and enjoy!