Description

These delightful onigiri rice balls feature a harmonious blend of flavors and textures. Fluffy, seasoned short-grain rice encases a savory filling of tender tuna, creamy scrambled egg, and sweet corn kernels. Each ball is neatly wrapped with a strip of crisp nori seaweed and garnished with a sprinkle of toasted sesame seeds and fresh green onion, offering a balanced and satisfying bite. These handheld treats are perfect for a light meal or a convenient snack.

Ingredients

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Instructions

Rinse the sushi rice thoroughly under cold water until the water runs clear.
Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Do not lift the lid during cooking.
Remove from heat and let stand, covered, for 10 minutes.
In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large, shallow bowl. Drizzle the vinegar mixture over the rice and gently fold with a rice paddle or spatula until evenly coated and cooled slightly.
In a separate bowl, combine the drained tuna, mayonnaise, and 1 teaspoon soy sauce. Mix well.
Prepare the scrambled eggs: Whisk eggs and cook in a non-stick pan until set, then chop finely.
To assemble the onigiri, wet your hands lightly with water to prevent sticking. Take about ½ cup of seasoned rice and form it into a loose ball in your palm.
Make a small indentation in the center of the rice ball. Place a small amount of tuna mixture, chopped egg, and corn into the indentation.
Cover the filling with another small amount of rice and gently press and shape the rice into a triangle or round ball, ensuring the filling is fully enclosed.
Wrap a strip of nori seaweed around the base or side of each rice ball.
Garnish the top of each onigiri with toasted sesame seeds and sliced green onion.
Serve immediately or store for later.

Notes

For easier shaping, use plastic wrap or an onigiri mold.

Keep your hands damp while shaping to prevent rice from sticking.

Onigiri are best enjoyed fresh, but can be stored in an airtight container at room temperature for a few hours or refrigerated for up to one day.

Experiment with other fillings like cooked salmon, pickled plum (umeboshi), or seasoned vegetables.

Prep Time: 25 minutes
Cook Time: 30 minutes

Nutrition

Calories: 210 kcal
Fat: 3g
Carbohydrates: 35g
Protein: 10g