Onigiri (Rice Balls)

Classic onigiri,, with a small piece of nori wrapped around it

Great for picnics, lunch boxes or anytime as a snack.
Makes about 5 large rice balls, more if making them smaller

2 cups rice
2 cups water
1 can tuna (drained)  
2 tablespoons whole egg mayonnaise (Kewpie is a popular Japanese mild mayonnaise)
 salt

To serve:
furikake rice seasonings
nori seaweed sheets (optional)


variations: plain, with furikake, wrapped in nori



1.      Put rice on to cook while you prepare fillings. Mix together the tuna and mayonnaise. Get the nori and furikakae ready if using.
2.      Allow the cooked rice to cool a little.  Make rice balls while rice is still warm. Place a spatula full of rice on one hand (it helps to cover your hand with a piece of glad wrap). Make and indent in the rice then add any fillings you are using. Mould rice around the filling so that it is in the centre of the ball. Sprinkle with salt. Shape rice in cupped hands to form a triangle shape. Squeeze firmly to compress.
3.      Eat as is, or add a piece of nori (either a strip or ½ sheet), or press into furikake to add more flavour.
Note: once the nori has been added the rice balls they should be eaten soon. If travelling to a picnic, add the nori just before eating. Nori goes soggy when it comes into contact with the moist rice, which it is supposed to be to a degree but you don’t want it too soggy.

Variations: teriyaki chicken or cooked salmon for fillings