Tunamayo onigiri（ツナマヨおにぎり）
onigiri = rice ball
This is a recipe for tunamayo onigiri, which remains the most popular convenience store onigiri.
There are many variations, depending on the person, such as triangular onigiri made by wrapping crispy seaweed around white rice, or onigiri made with rice cooked with soy sauce.
I personally love 7-Eleven’s Japanese-style tuna mayo onigiri.
7-Eleven’s Japanese-style tuna mayo onigiri has rice wrapped in soft, moist seaweed.
This recipe is a recreation of the tunamayo onigiri sold at 7-Eleven.
A unique feature of this recipe is that salt and white dashi are added when cooking the rice, which allows the flavors to soak into the rice evenly, resulting in a very rich flavor.
To make good onigiri, it is important not to stuff the filling too much. Also, if the filling has too much moisture or oil, the rice ball will easily fall apart after you make it.
Recently, to prevent food poisoning, people have started to avoid making onigiri with their bare hands. I use an onigiri mold, but you can also use plastic wrap instead.
NUTRITION FACTS : Tunamayo Onigiri (Tuna Mayonnaise Rice Ball）
INGREDIENTS : Tunamayo Onigiri (Tuna Mayonnaise Rice Ball） (6 pieces)
- Rice 320g
- Salt 6g
- Shiro dashi 6g
- Water 360g
- Canned tuna soaked in oil 150g
- Mayonnaise 36g
- Sugar 3g
- Shiro dashi 6g
- Nori seaweed 6sheets
How to make Tuna Mayo Onigiri Rice BallTunamayo Onigiri (Tuna Mayonnaise Rice Ball）
- Mix washed rice, salt, shiro dashi and water and cook in a rice cooker
- Remove moisture and excess oil from the tuna before use.
- Mix together canned tuna soaked in oil, mayonnaise, sugar, and shiro dashi.
- Wrap the tuna mayonnaise in rice.
- Wrap the rice ball in nori.
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