Easy Homemade Onigiri (Japanese Rice Balls)

Ingredients

• 2 cupsShort-grain white rice
• 2.3 cupsWater (for cooking rice)
• 0.5 teaspoonSalt
• 4 sheetsNori (seaweed) sheets
• 5 ouncesCanned tuna, drained
• 2 tablespoonsMayonnaise
• 0.5 teaspoonSoy sauce
• 1 tablespoonFurikake (optional)

Instructions

1. 1

   Rinse the short-grain rice under cold water until the water runs clear. Cook the rice according to package directions or using a rice cooker. Once cooked, let it rest for 10 minutes, then fluff with a fork.

   ⏱ 20 min
2. 2

   While the rice cooks, prepare the tuna filling. In a small bowl, combine the drained canned tuna, mayonnaise, and soy sauce. Mix well until thoroughly combined.

   ⏱ 5 min
3. 3

   Prepare your hands for shaping: wet your hands slightly and sprinkle a pinch of salt onto your palms. This prevents the rice from sticking and seasons the outside of the rice ball.

   ⏱ 1 min
4. 4

   Take about 1/2 cup of warm cooked rice and gently flatten it into a disc shape in one hand. Place about 1-2 teaspoons of the tuna filling in the center of the rice disc. If using furikake, you can mix it directly into the rice or sprinkle some on the surface of the rice disc before adding the tuna.

   ⏱ 5 min
5. 5

   Carefully bring the edges of the rice disc together to enclose the filling. Gently press and shape the rice into a triangle, sphere, or cylinder using your palms. Apply light, firm pressure to ensure the rice holds its shape without becoming too dense.

   ⏱ 4 min
6. 6

   Repeat steps 3-5 with the remaining rice and filling to create 4 onigiri. If desired, cut a nori sheet into a strip (about 1 inch wide and 4 inches long) and wrap it around the bottom or side of each rice ball to act as a handle and add flavor. Serve immediately or pack for later enjoyment.

   ⏱ 5 min