Grilled Tuna Mayo Onigiri
This recipe is loved by so many people - and it was my very first recipe that went viral on Tiktok. In a way, it was the beginning of my recipe journey, so this one has a special place in my heart. The filling is super easy to make but I remember I struggled a bit when shaping and forming the onigiri.
You will need sticky short-grain rice for this recipe - or else your onigiri will break apart!
Grill or No Grill?
I personally like no grill because I do enjoy when my rice is softer but I know a lot of people who do prefer a crispy outside! It's really up to you-for this recipe you can decide as you go.
Your new favourite snack/lunch! Tuna onigiri is fun and easy to make - and it's a perfect snack for any occasion.
- 1 canned tuna
- 1+1/2 Tbsp sriracha
- 200 grams cooked rice
- 1/2 Tbsp sesame seeds
- 1 Tbsp sugar
- 2 Tbsp mayonnaise
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 packet Korean seaweed (gim)
Drain tuna oil/water and transfer tuna into a bowl.
Add mayo, sriracha, and pepper and mix.
Drizzle sesame oil and sprinkle sesame seeds (opt) on top of cooked rice, then mix.
Use plastic gloves or wet hands and start off with rice, add tuna mixture in the middle and cover with rice again. Mold and shape into a triangle.
In a new bowl, mix together soy sauce and sugar.
Place the onigiris onto medium-heat pan. Drizzle the sauce on top. Cook for 2-3 minutes each side.
Cut nori to 5cm width and wrap the onigiri. Sprinkle parsely flakes on top (optional), then it's ready to eat!
