Can I use brown rice for tuna onigiri?

You can, but it won't hold together like Japanese short-grain rice does. Brown rice lacks the stickiness needed for perfect shaping. If you must, try mixing half brown and half white rice - I've had decent results this way! Just know it'll never quite mimic that classic 7-Eleven onigiri texture we all love.

How do I prevent my onigiri from crumbling?

Ah, the rice ball struggle is real! Three things that changed my life: 1) Use rice that's still slightly warm (not cold!), 2) Wet your hands CONSTANTLY while shaping, and 3) Press firmly enough so you can see the rice grains smushing together a bit. Also, that pinch of salt on your hands? Not just for flavor - it creates traction!

What's the best nori for tuna mayo onigiri?

After testing way too many brands, I swear by roasted nori labeled specifically for onigiri - it's slightly thicker than sushi nori. My go-to is the Ajishima or Marukai brands from Japanese markets. You want that satisfying crispy-crunch when you bite in!

Can I make tuna onigiri ahead of time?

Absolutely! They're my favorite grab-and-go lunch prep. Just wrap them tightly without the nori (it gets soggy) and refrigerate up to 24 hours. When ready, add fresh nori strips. The rice firms up overnight but stays delicious when you're craving that authentic tuna rice ball experience!

Irresistible Tuna Onigiri Recipe Ready in 30 Minutes

Name: Tuna Mayo Onigiri (Japanese Rice Balls)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice; 2 cups water; 1 can (5 oz) tuna in water, drained; 2 tbsp mayonnaise; 1 tsp soy sauce; 1/2 tsp sugar; 2 sheets nori (seaweed), cut into strips; Salt (for shaping)

Tuna Mayo Onigiri (Japanese Rice Balls)

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Learn how to make authentic tuna mayo onigiri, perfect for bento boxes or a quick snack. These rice balls are easy to prepare and packed with flavor.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 onigiri 1x
Category: Snack
Method: No-Cook (Filling), Stovetop (Rice)
Cuisine: Japanese
Diet: Low Lactose

Ingredients

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2 cups Japanese short-grain rice
2 cups water
1 can (5 oz) tuna in water, drained
2 tbsp mayonnaise
1 tsp soy sauce
1/2 tsp sugar
2 sheets nori (seaweed), cut into strips
Salt (for shaping)

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Instructions

Rinse the rice until the water runs clear. Cook with water in a rice cooker or pot.
Mix drained tuna, mayonnaise, soy sauce, and sugar in a bowl.
Wet your hands and lightly salt them. Take a handful of rice and flatten it in your palm.
Add a spoonful of tuna filling in the center and shape the rice into a triangle or ball.
Wrap a strip of nori around the base for easy handling.
Serve immediately or store in an airtight container for up to 24 hours.

Notes

Use freshly cooked rice for the best texture.
Wet your hands often to prevent sticking.
For extra flavor, add a sprinkle of sesame seeds to the filling.
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Nutrition

Serving Size: 1 onigiri
Calories: 180
Sugar: 1g
Sodium: 200mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 10mg

Find it online: https://kitchenuser.net/tuna-onigiri-recipe-easy-japanese-rice-balls/