Tuna-filled onigiri
Japanese rice triangles filled with tuna and mayonnaise, with a strip of nori.
Active time30 min
Cooking20 min
Total1 hResting : 20 min
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Ingredients
- 500 ml water
- 4 nori sheets
- 40 g mayonnaise
- 400 g dry sushi rice
- 1 tsp fine salt
- 200 g tinned tuna in water (drained weight)
Preparation
Rinse the rice several times, then place in a saucepan with the water. Bring to a simmer, cover and cook over a very low heat for 15 minutes, according to the packet instructions. Turn off the heat and leave covered for 10 minutes, then spread out and leave to cool until warm for 10 minutes.
500 ml water400 g dry sushi rice- colander
- saucepan
- dish
Drain the tuna and mix with the mayonnaise. Cut the nori sheets into strips.
4 nori sheets40 g mayonnaise200 g tinned tuna in water (drained weight)- colander
- bowl
- fork
- scissors
Lightly dampen your hands, rub them with a little salt and shape 8 rice triangles, each filled with a little tuna in the centre. Place a strip of nori on each triangle and serve promptly.
1 tsp fine salt- chopping board
- serving dish
Allergens
- Eggs
- Fish
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration