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!

30 min.
5 People
Easy
Budget

Ingredients

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

Cooking Method

Fluff rice with a wooden spoon immediately after cooking. Combine rice, vinegar, sugar, and salt in a bowl. Mix well, making sure not to mash the mixture. Set aside to cool slightly.
Combine tuna with Lady’s Choice Real Mayonnaise. Season with salt and pepper. Set aside.
To assemble, wet your hands, scoop a portion of rice, and form it into a ball. Flatten it slightly in your palm, making a well in the center. Fill with a tablespoon of tuna mixture. Fold rice from the sides to cover the filling. Shape into a triangle.
Wrap the bottom of the onigiri with a piece of nori. Repeat with remaining ingredients. Serve immediately or wrap in foil until ready to consume.

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.