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The preparation:
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Prepare the onigiri & cook the rice according to these instructions. Since this recipe only describes the filling. The onigiri basic recipe explains all the important things about onigiri.
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If your tuna is soaked in vegetable oil or its own juice, open the can halfway and discard the oil. Since it is vegetable oil, it can be disposed of in the sink.
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Put tuna and mayonnaise in a container in a 2:1 ratio and stir well.
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Now put the tuna in the pre-made hole. I advise against putting too much in, as otherwise the onigiri will become too mushy.
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Now the hole must be closed and brought into a round or triangular shape.
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Finally, wrap the nori sheet around the onigiri and serve.
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Done! Enjoy your meal :)
Table of contents:
Summary
Onigiri mit Thunfisch-Mayo offers a delightful recipe for traditional Japanese rice balls, known as onigiri, which are typically triangular and filled with various ingredients such as fish, meat, or vegetables. The recipe focuses on the tasty filling of tuna mayonnaise, perfect for those who enjoy a more Western flavor. It emphasizes the simplicity of preparation, requiring no cooking and only a few minutes to make, with all ingredients readily available in German supermarkets. The site also provides links to instructions for basic onigiri and other traditional fillings, ensuring that both modern and classic tastes are catered to. For those who find shaping the rice balls by hand challenging, it also suggests using a mold to achieve the desired shape easily.
Onigiri are triangular Japanese rice balls made from rice, water and a filling of fish, meat or vegetables. To prevent the hands from sticking to the rice, a nori sheet is usually wrapped around the onigiri. Because onigiri are handy, delicious, durable and cheap, they are popular in Japan and also in Germany. Whether for breakfast, lunch, dinner or in between, onigiri are always suitable.
This recipe is a guide for the Ume Onigiri filling. This means that only the filling is explained here. But don't worry, you'll find the Onigiri Basic Recipe . The Tuna Mayo Onigiri is for people who prefer Western taste. For the others who want to eat traditional onigiri, I recommend the Onigiri with Katsuobushi . After the advertisement for the traditional recipe, we continue with the Tuna Mayo Onigiri. All ingredients can be purchased at German supermarkets. Preparation is very simple and can be done within a few minutes. The special thing about this onigiri filling is that no stove is needed. I recommend that if you use tuna with oil, pour away almost all of the oil, otherwise the onigiri can break (fall apart).
Onigiri Without Technique
If making onigiri by hand doesn't work out the way you want it to, you can also use a mold. This product might help you :)
Comments
I love your recipe, and especially the tuna version. Sometimes I also add finely chopped onion. That makes them even tastier.
Hi Stephi, that's lovely to hear :) Haha yes, onions just always go well with tuna, haha :) Have fun cooking! Best regards, Matthias
Hello, a question—how long do they keep and what’s the best way to store the finished ones? Best regards, Eva
Hi Eva, I would recommend eating the Onigiri with tuna mayo relatively soon, i.e. within a day. For transport, you can either wrap the Onigiri separately in foil or baking paper and put them in a lunch box, or place them on top of each other without foil—but in that case, they might stick together. I recommend the first option :) Have fun making them :) Best regards, Matthias
Hey, I have a question. My nori sheet got a bit wet from the rice and then became soft. How can I prevent that?
Hi Xenia, that's normal, the nori sheet hugs the rice nicely and also sticks to it :) Best,
Hey, isn’t rice vinegar supposed to go into the rice? I actually really like it – can I add it, or would that be bad for the consistency?
Hi Heiko, of course you can also season the rice with a bit of rice vinegar. This won’t change the consistency. In the end, just make sure it tastes good with the fillings. Feel free to experiment a bit :) Best, Ryusei