Tsunamayo onigirazu (onigiri)

Tsunamayo onigirazu（ツナマヨおにぎらず）

What kind of dish is onigirazu??

A regular rice ball is made by holding the rice in your hand. Rice balls are called onigiri in Japan. Onigirazu means not holding the rice with your hands.

If we were to translate onigirazu into English, it would be “sushi sandwich”.

It became a temporary boom because you can make it without getting your hands dirty and it is easy to eat. Another attraction is the beauty of the cross section when cut. I’m looking forward to it every time because the completion will change depending on what I put in between.

It is recommended for a lunch as it contains a lot of ingredients. Onigirazu can be eaten with one hand, and you don’t need a bento box or chopsticks.

Also check out this article.　👉　Onigirazu, a new version of rice balls

What kind of food is tsunamayo??

The combination of tuna and mayonnaise is called “tuna mayo” and is the most popular onigiri ingredient in Japan.

It is extremely popular among children and young men. It is also very popular as a sandwich filling.

I use half oil-free tuna and half oil-soaked tuna. This is because if there is too much oil, it will leak out from between the rice.

The key to making it feel Japanese-style is adding a small amount of soy sauce and wasabi for seasoning.

It is so pervasive in the Japanese lifestyle that you can buy it at any convenience store or supermarket, and it is one of the rice balls that we would like to spread around the world.

Please try it.(*ˊᵕˋ)♡‧₊

NUTRITION FACTS

370kcal Protein 14.1g Fat 8.0g Carb 59.9g Salt Equivalent 2.1g

INGREDIENTS (4SERVINGS)

※It is best to use 160g of rice and 60g of toppings for each onigirazu.

rice 300g
- salt 4g
- sake 20g
- water 360g
tuna soaked in oil 90g
tuna boiled in water (no oil) 90g
- calorie half mayonnaise 40g
- wasabi in a tube 3g
- soy sauce 5g(～10g)
lettuce 20g
seaweed 4sheet

COOKING INSTRUCTIONS

① Mix washed rice, salt, sake and water and cook in a rice cooker

② Mix together canned tuna soaked in oil, canned tuna boiled in water (no oil), half-calorie mayonnaise, wasabi, and soy sauce.

Remove moisture and excess oil from the tuna before use.

③ Spread 80g of rice on the seaweed to form a square, put lettuce and tuna mayonnaise on top, and put lettuce again, and put 80g of rice on top.

④ Wrapped in seaweed. Size of seaweed is 19cm×19cm. (19 cm is 7.5 inches.)

⑤ Cut in half.

Many useful goods are also sold. I love using ”BIG おにぎらず cube Box” and “おにぎらぱ”.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊