Tuna Onigiri are a tasty and nutritious snack made with sushi rice, filled with a delicious tuna mayo filling, and wrapped in crispy seaweed. Make these delightful rice balls at home for the perfect snack or light meal.
For the Sushi Rice
For the Seasoning
For the Filling
To Make the Sushi Rice
To Season the Sushi Rice
To Make the Tuna Filling
To Assemble the Onigiri
WHAT TEMPERATURE TO COOK RICE
Each stove is different, so you will have to experiment with your stove a bit. But generally speaking, you want a low to medium heat so that the water comes to a gentle simmer. The rice will cook slowly and gently. For my Bora induction stove, I use setting 5 out of 9.
RATIO OF RICE TO WATER
For sushi rice, you generally need a ratio of 1:1.25 of rice to water. My recipe uses a ratio of approximately 1:1.4. I think the ratio can vary slightly according to personal preference, as well as the rice you are using. Sometimes when I change brands of rice, I find that my usual recipe yields cooked rice which is too moist or too dry. I recommend experimenting by increasing or decreasing the amount of water by 1 tablespoon at a time.
MAKE IT SPICY
Add some sriracha to the tuna filling for a spicy kick.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.