Tuna Mayo Onigiri (Japanese Rice Balls)

About this recipe

Onigiri are Japanese rice balls, shaped by hand around a savoury filling and often wrapped in a strip of nori. They are one of the most popular lunch and snack foods in Japan, sold in every convenience store.

The key is using freshly cooked short-grain Japanese rice, which is sticky enough to hold its shape. Wet, salted hands stop the rice from sticking to you and season the outside at the same time.

Equipment you'll need

• Saucepan with a lid or rice cooker
• Small bowl of water

Tips for success

• Shape the rice while it is still warm; cold rice does not stick together.
• Press firmly enough to hold the shape, but not so hard that the rice becomes dense.
• For packed lunches, wrap the nori separately and add it when eating.

Substitutions and variations

• Fill with flaked cooked salmon, pickled plum (umeboshi) or seasoned kombu instead of tuna.
• Mix furikake seasoning into the rice for flavoured onigiri.
• Use tamari instead of soy sauce for a gluten-free filling.

Storage

To store: Onigiri are best eaten the same day. Wrap tightly and keep cool; refrigerated rice hardens, so eat within 1 day and keep the tuna filling chilled.