Triangle-shaped rice balls on a white plate

Japanese tuna onigiri

Name: Japanese tuna onigiri
Prep time: 15 min
Total time: 15 min
Yield: 3
Cuisine: Japanese
Ingredients: 70g tin of tuna in oil drained; 2 tbsp mayonnaise; 2 tsp soy sauce; 400g cooked sushi rice (see note, above); 4 nori sheets (5cm × 10cm)

Makiko Sano

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Serves 2 - 3

Easy

Prep: 15 mins

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This is the best-selling onigiri in Japan. I used to make this for my children’s lunch boxes all the time

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Try Japanese tuna onigiri, then discover Japanese-style rice salad, wakame seaweed salad, mochi and more of our Japanese recipes.

Makiko Sano is a chef, teacher and five-time cookbook author. She grew up in Japan but is now based in London where she runs a restaurant, cookery workshops and teaches neuro-diverse children the art of Japanese cooking. Her new book, Rice, is published by Headline on 14 August.

How to cook rice

Put 300g of sushi rice in a bowl and top with cold water. Gently swirl the rice around with your fingers. Tip away some of the liquid, which will look cloudy, and add clean water. Repeat the process several times until the water runs clear. Alternatively, put the rice in a sieve and run it under the cold tap, swirling it around until the water runs clear. Soak the rice in a bowl of water for 30 mins before draining thoroughly. Tip the rice into a heavy-based pan, which will help to protect it from the heat as it cooks. Add 340ml of cold water and bring the pan to the boil over a medium (not high) heat. Once boiling, put on a tight-fitting lid and turn down the heat to low. Simmer for 12 mins, then turn off the heat. Leave the lid on and let the rice rest for an additional 10 mins to finish steaming. Remove the lid and gently fluff the rice with a flat wooden spoon to release any extra steam, then serve.