Tender rice triangles hold a savory tuna-mayo center, with a strip of nori for a crisp, salty grip. Gentle shaping keeps the grains light.
Warm short-grain rice sticks together naturally in Onigiri, making a compact snack without vinegar or a mold. A small pocket of tuna filling adds richness, and salt on your hands seasons the outside as you shape each triangle.
Use Japanese short-grain rice rather than long-grain rice, which falls apart. Drain the tuna very well and resist packing the rice tightly; a few gentle presses are enough to hold it together.
Method
Put the sushi rice and measured water in a heavy saucepan. Bring to a boil, cover and cook over low heat for until the water is absorbed. Remove from the heat and rest, covered, for .
Mix the tuna, mayonnaise and soy sauce. Fluff the rice and let it cool for , until warm enough to handle.
Divide the rice into 8 portions. Dampen clean hands with water and distribute the salt over your palms as you work. Flatten one portion, add one-eighth of the tuna mixture and fold the rice around it.
Gently cup and turn each rice ball to form a triangle, enclosing the filling completely. Wrap each with a strip of nori just before serving; allow 2 per person.
Forkue tips
- Plastic wrap makes shaping easier if the warm rice sticks to your hands; press lightly so the center stays tender.
Storing and reheating
Chill wrapped onigiri promptly and eat within 1 day. Keep nori separate. Briefly microwave the rice triangles until steaming, then cool slightly and add the nori; chilled rice is firmer.
Made it?
Tap a star to rate it. It helps the next cook decide.
Kitchen gear
Forkue may earn a commission from links on this page, at no extra cost to you.Nutrition per serving, estimated
Photo: tednmiki, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)
Onigiri: FAQ
Can I use leftover long-grain rice?
No, it does not have enough surface starch to hold this shape. Fresh Japanese short-grain rice is much easier to form without crushing the grains.
Why does my onigiri fall apart?
The rice may be too cool, too dry or wrapped around too much filling. Shape while warm and leave a thick enough layer of rice to seal the center.
How do I store and reheat Onigiri?
Chill wrapped onigiri promptly and eat within 1 day. Keep nori separate. Briefly microwave the rice triangles until steaming, then cool slightly and add the nori; chilled rice is firmer.
How long does Onigiri take?
About 50 min in total: 30 min prep and 20 min cooking.
What do I need to make Onigiri?
The key ingredients are sushi rice, canned tuna, mayonnaise, soy sauce and nori, plus pantry basics.
Any tips for Onigiri?
Plastic wrap makes shaping easier if the warm rice sticks to your hands; press lightly so the center stays tender.
