Onigiri recipe - ingredients, nutrition and when to eat it
Onigiri is a Japanese rice ball made by shaping warm rice with seaweed and a filling.
Onigiri is a Japanese rice ball made by shaping warm rice with seaweed and a filling. The tuna-mayo center is savory and nutty, making it perfect for a simple lunch or a busy dinner.
Japanese · 15 minutes to cook
Nutrition (per 250.5g serving): 416.8 kcal · protein 16.4g · carbohydrate 59.2g · fat 12g · sodium 465.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, it won’t hold its shape well, so let it cool until it’s just warm and steaming lightly.
Tips: Wet your hands with a tiny bit of water so the rice sticks less and is easier to shape.
Tips: For a lunchbox, let the onigiri cool briefly after making it to help keep the seaweed from getting soggy.
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Ingredients (1 serving)
- Rice — 180 g
- Canned tuna — 50 g
- Dried seaweed — 1 sheet
- Mayonnaise — 2 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp