An Easy Onigiri Recipe With Leftover Tuna
Rice balls are a common feature in Japanese school lunch boxes. Moms love preparing them because of their affordability and effortless procedure. Plus, kids can’t get enough of them, especially if you shape them into cute cartoon characters. Want to give ‘em a try? Follow this onigiri recipe!
Making onigiri from scratch takes no time. You can even enlist your kids or other family members to help out. The best part? Its components are already in your pantry or fridge! You can even use leftovers to make this handy treat. Got extra canned tuna from making sandwiches or corn kernels after preparing soup? Add them to the filling. Go local with adobo, tapa, or longganisa!
- For the sushi rice:
- 12 cups cooked Japanese or dinorado rice (soft and sticky)
- 1/2 cup rice vinegar
- 2 tbsp sugar
- pinch of salt
- For the filling:
- 2 (180 g) cans tuna flakes in brine or oil, drained
- 1/2 cup Lady’s Choice Real Mayonnaise
- salt and pepper, to taste
- nori or seaweed sheets, cut in half lengthwise
Using leftover tuna for onigiri recipes is a common choice because it’s convenient and economical. However, if your budget permits, swap it out for salmon or crabsticks for variety. Are you having trouble shaping your rice into a triangle? Use a mold that you can get at Japanese discount stores. Or you can just form them into a ball with your palms. When packing these treats for baon, pair them with a salad, shrimp tempura, or chicken karaage for a complete Japanese feast.
- Gluten Free
- Nut Free
- Suitable For Pregnancy