• Miwa

TUNA MAYO ONIGIRI/ ツナマヨおにぎり





This tuna mayo onigiri is a perfect option for the bento box, potluck and just for snacking!


I especially love the extra crunchy bite from pickle in this tuna mayo onigiri recipe!


for more onigiri recipe, check out below link too!


-miso eggplant vegan onigiri

-edamame cheese onigiri

-salmon onigiri


Enjoy!






<TUNA MAYO ONIGIRI/ ツナマヨおにぎり>

<Yield> 2 servings ( 2 rice balls)


<Prep time> 6 mins


<Cook time> 0 mins ( without time for cooking rice)


<Ingredients>

150g of steamed sushi rice ( about ½ cup of dried sushi rice grain)

½ tsp of salt

1 sheet of nori seaweed


tuna mayo filling

1 canned tuna 80g

1 tsp of soy sauce

1 tbsp of mayonnaise without MSG

black pepper

2 tbsp worth of chopped pikle



<Directions>

1; MIx 150g of steamed rice and ½ tsp of salt.

Finely chop the cucumber pickle.


2; Drain the oil of canned tuna. Mix with soy sauce, mayo , black pepper and chopped pickle.

3; Place ¼ of steamed rice ( process1) on the plastic wrap. Add 1 tbsp worth of tuna mayo filling on top. Close it with another ¼ of steamed rice. Wrap up and make a triangle shape. Repeat the same process for another one.


4; Wrap up with nori sea weed just before you eat. Ready to be enjoyed.




<Miwa’s tips>※watch more on Youtube!

・For soy sauce, depending on the products you use, the sodium content differs. Please adjust the taste by adding more or less soy sauce and salt.


・Make sure the rice is sushi rice


<Recommended side dish>

MISO CREAM SOUP/ 味噌豆乳スープ

JAPANESE EGG OMELETTE / 卵焼き


<Storage time>

Keep it in a air-tight container for 1 day. If you keep it in a fridge, the rice ball get dry easily. If you are leaving only few hours + not too hot, leaving under the room temperature is ok.



2020/10/28 MIWA



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