Tuna rice balls wrapped in roasted seaweed sheets is a wordy way of saying Tuna Onigiri. You can fill these rice balls with just about anything (spam, leftover cooked meats and fish, peanut butter). They are great to take for a packed lunch or snack. When you season the tuna, do so completely to your taste; you don’t even have to add mayo (but I think you should).
Yield: 1
Tuna Rice Balls Wrapped In Roasted Seaweed Sheets
Ingredients
- 2 cups sushi rice, cooked according to package directions
- 1 Tbsp rice seasoning (or 1 Tbsp rice vinegar and two tsp sugar)
- 2 cans of tuna
- 2 cans of tuna
- 1 to 4 Tbsp mayonnaise, depending on your taste
- 1 to 4 Tbsp mayonnaise, depending on your taste
- Sliced scallions (optional)
- Sliced scallions (optional)
- Sriracha (optional)
- Sriracha (optional)
- Toasted sesame seeds (optional)
- Toasted sesame seeds (optional)
- Salt, to taste
- Salt, to taste
- 4 sheets roasted seaweed (a.k.a. nori), each sheet cut in half
- 4 sheets roasted seaweed (a.k.a. nori), each sheet cut in half
Instructions
- Cook the rice according to package directions. While you can absolutely make a good sticky sushi-style rice in a pot, I think a rice cooker is the best option if you have one. When the rice is still warm, but cool enough to handle, sprinkle the rice seasoning over it and then gently fold the rice with a spatula to incorporate it.
- Mix the rice with mayo (or not) and any of the optional additions and season with salt, to taste.
- Divide the rice into 8 equal portions, form a round of rice with a dent in the center, then fold the rice around the tuna. Form the rice ball into a triangle, then wrap with a piece of nori. Repeat with remaining ingredients and serve immediately.
