Ingredients
Scale
- 2 sheets nori
- 2 cups cooked short grain rice
- 1/2 tsp salt
- 5.29 oz canned tuna (in oil or water)
- 2 tbsp mayonnaise
- Optional: 1 tsp sesame seeds (for garnishing)
Instructions
- In a large bowl, transfer hot cooked short-grain rice and season with salt using a rice paddle; cover and set aside.
- Strain canned tuna using a fine sieve to remove excess liquid. Mix with mayonnaise in a small bowl until well combined.
- Cut nori sheets according to personal preference; use one whole sheet or half sheets for less flavor.
- Moisten hands with water, take about 1/2 cup of rice, shape into a round ball, then flatten into a pancake, creating a dent in the center.
- Fill the dent with about 2 tbsp of tuna mayo mixture, fold rice over the filling, pack tightly into shape (triangle preferred), and wrap with nori.
- Garnish with sesame seeds if desired, and enjoy immediately!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: No cooking required, assembly required
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri (100g)
- Calories: 230
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 15mg