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Tuna Onigiri

Tuna Rice Balls Wrapped In Roasted Seaweed Sheets

Sydney Keddy
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Servings 1

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.