Tuna Mayo Rice Balls (Onigiri) - Healthy World Cuisine

Name: Tuna Mayo Rice Balls (Onigiri) - Healthy World Cuisine
Total time: 30 min
Ingredients: 2 cups sushi rice (cooked (Japanese short grain rice)); 1 teaspoon salt; 5 ounces tuna fish (in water); 1 tablespoon mayonnaise ((we used Kewpie brand)); 1 teaspoom wasabi ((optional and adjust amount to heat desired)); 8 slices nori ((dried seaweed sheets) cut into 3-4 2 inch strips or 8 onigiri wraps with stickers); Furikake (optional (black sesame seeds or Noritomago Furikake)); Bowl of water (to rinse hands); Plastic wrap or onigiri molds

www.hwcmagazine.com

Learn how to make Japanese Tuna Mayo Rice Balls (Onigiri) stuffed with spicy tuna at home with our step by step and video tutorial.

View full recipe on www.hwcmagazine.com

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Cooking tools:

Onigiri mold
Plastic wrap
Mixing bowl
Measuring spoon
Kitchen scale
Rice cooker
Pot
Saucepan
Spoon
Spatula
Air fryer
Microwave
Baking sheet
Paper towel
Plate
Cutting board
Chef's knife
Kitchen shears
Whisk
Fork
Refrigerator
Wax paper
Aluminum foil
Airtight container
Bowl of water
Nonstick skillet

Ingredients

2 cups sushi rice (cooked (Japanese short grain rice))
1 teaspoon salt
5 ounces tuna fish (in water)
1 tablespoon mayonnaise ((we used Kewpie brand))
1 teaspoom wasabi ((optional and adjust amount to heat desired))
8 slices nori ((dried seaweed sheets) cut into 3-4 2 inch strips or 8 onigiri wraps with stickers)
Furikake (optional (black sesame seeds or Noritomago Furikake))
Bowl of water (to rinse hands)
Plastic wrap or onigiri molds