Simple Tuna Mayo Onigiri (Triangle Rice Balls)
Easy Tuna Mayo Onigiri Using Leftover Vegetables
Perfect for a simple weekend lunch or a delightful picnic lunchbox option. This recipe is also ideal for using up those leftover vegetables in your fridge. The combination of creamy tuna mayo and crunchy vegetables makes it a hit with both kids and adults!
Main Ingredients- 2 bowls cooked rice (warm)
- 1 can tuna (drained)
- 30g carrot (finely diced)
- 30g pickled radish (danmuji, finely diced)
- 1 Cheongyang chili pepper (seeds removed, finely minced, optional)
- 4 Tbsp mayonnaise
- 1 Tbsp sugar
- 0.5 Tbsp sesame oil
- 0.5 Tbsp soy sauce or seasoning powder
- 1 Tbsp toasted sesame seeds
- 1 sheet Gim (seaweed for kimbap)
Cooking Instructions
Step 1
First, prepare the flavorful additions for your onigiri. Wash the carrot, peel it, and then finely dice it. Finely dice the pickled radish (danmuji) as well. If you prefer a little heat, remove the seeds from the Cheongyang chili pepper and mince it finely. (You can omit this if you don’t like spicy food.)
Step 2
In a bowl, combine the drained canned tuna, the prepared diced carrot, danmuji, and minced Cheongyang chili pepper. Add 4 tablespoons of mayonnaise, 1 tablespoon of sugar, 0.5 tablespoon of fragrant sesame oil, 0.5 tablespoon of soy sauce or seasoning powder for added umami, and 1 tablespoon of toasted sesame seeds. Gently mix everything together with a spoon or spatula, being careful not to mash the ingredients. You can adjust the amount of mayonnaise to your liking.
Step 3
Place 2 bowls of warm cooked rice into a large mixing bowl. Let the rice cool slightly so it’s easier to handle with your hands. Add the tuna and vegetable mixture prepared in step 1 to the rice. Using a spatula, gently fold and mix the rice and filling together, ensuring they are evenly combined without crushing the rice grains. It’s important to mix them thoroughly.
Step 4
Now it’s time to shape the rice balls. Take a portion of the rice mixture and place it in your palm. Form it into your desired shape – round, triangular like a typical onigiri, or even a square. Aim for a size that will fit well with the seaweed sheet. Try to form the rice balls gently without pressing too hard, so they hold their shape without being dense.
Step 5
Cut the kimbap seaweed sheet into squares, roughly 7-8 cm (about 3 inches) on each side, suitable for wrapping the rice balls. Place the formed rice ball onto a piece of seaweed. Wrap the seaweed around the bottom and sides of the rice ball, pressing gently to adhere. You can lightly moisten the edge of the seaweed with water to help it stick. This not only makes them look appealing but also keeps the seaweed attached while eating. Your delicious tuna mayo onigiri are now ready to be enjoyed immediately or packed for a delightful picnic!
