These golden tuna onigiri are the perfect grab-and-go lunch: warm, lightly seasoned rice wrapped around a creamy tuna filling, finished with crisp nori and a sprinkle of sesame. They are satisfying, portable, and far more exciting than an ordinary sandwich. If you love easy tuna lunches, you will also enjoy this Tuna Pasta Salad with Greek Yogurt and a Quick Tuna Salad for busy weekdays.
Ingredients
- 1 cup (200 g) sushi rice
- 1 cup (240 ml) water
- 25 ml (5 tsp) rice vinegar
- 1 tsp salt
- 2 tsp sugar
- 1 can tuna, drained
- 3 tbsp cream cheese
- 1/2 onion, finely chopped
- Butter, for frying
- 1 sheet nori
- Sesame seeds
Instructions
- Rinse the rice well. Cook for 15 minutes — once boiling, reduce to low. Rest 15 minutes off the heat without lifting the lid.
- For the filling: saute the onion in butter, mix with the tuna and cream cheese.
- Dissolve the salt and sugar in the rice vinegar, toss with the rice, and let cool.
- With wet hands salted lightly, shape a rice ball, press a hollow, add filling, and mold into a triangle.
- Wrap in nori and dip one corner in sesame seeds.
Tips
- Keep your hands damp and lightly salted so the rice shapes cleanly without sticking.
- Let the rice cool just enough to handle so the nori stays crisp; wrap the triangles shortly before serving.
- For safe handling of cooked rice, follow the food-safety guidance published by USDA, and keep leftovers chilled promptly.
Nutrition: per 100 g: 134 kcal, protein 5 g, fat 3 g, carbs 20 g. For more seasoned-rice inspiration, see the recipes at Serious Eats.