Tuna Mayo Yaki Onigiri - Ohrarab

Tuna Mayo Yaki Onigiri

Today's recipe is Tuna Mayo Yaki Onigiri! 

In Japan, Yaki Onigiri refers to grilled rice balls. These rice balls are shaped into triangles or rounds, brushed with a savory soy sauce glaze, and grilled until golden brown. The result? A crispy exterior with a warm, tender inside. 

Traditionally, they're cooked over a charcoal grill, a stovetop griddle, or a frying pan, giving them that irresistible smoky, umami-rich flavor.

Onigiri started as a simple way to enjoy rice on the go, often eaten cold. Over time, grilled versions like Yaki Onigiri emerged, offering a heartier, warm alternative that could be stored longer and easily reheated. 

Perfect for road trips or packed lunches, this dish is both convenient and delicious. Now, let's dive into the essential ingredients you'll need to make it!

Component

• Rice
• Rice is the foundation of any onigiri. You'll need short-grain or medium-grain rice with a sticky texture-similar to the kind used in Korean Hetbahn or Japanese sushi rice. If you only have long-grain rice like those commonly found in India or Southeast Asia, try mixing in some glutinous rice for better texture. 
• Tuna Mayo
• Tuna mayo is a simple yet flavorful filling made by mixing canned tuna with mayonnaise. Be sure to drain the oil completely from the canned tuna before mixing, as excess oil can cause the mayo to separate and affect the texture.
• Soy Sauce
• Soy sauce is brushed onto the onigiri after grilling, adding a savory-sweet glaze with a hint of umami. If you don't have soy sauce, you can experiment with alternatives like miso-based sauces. Personally, I think BBQ sauce or teriyaki sauce would also pair really well with this dish!

Tuna Mayo Yaki Onigiri

Preparation Time: 5minutes
Cooking time: 7minutes

SPOON RANK : 🥄🥄🥄🥄🥄(5/5)

Ingredients:

• 2 packs of instant rice (200g each) 
• 20ml soy sauce 
• 10ml allulose 
• 10ml water 
• 1 can of tuna 
• 2 tbsp mayonnaise 
• 2 tbsp sesame oil 
• 1 tsp salt

Instructions:

Step 1 

Drain the oil completely from the canned tuna. 

Step 2 

Mix the tuna with 2 scoops of mayonnaise until well combined. 

Step 3 

Microwave the rice until warm (2-3 minutes). 

Step 4 

Mix the warmed rice with sesame oil and salt. 

Step 5 

Place some rice into a rice mold (or shape it by hand). Make a small indentation in the center. 

Step 6 

Fill the center with the tuna mayo mixture, then cover it with more rice and press firmly. 

Step 7 

Prepare the soy sauce glaze by mixing soy sauce (2 parts), allulose (1 part), and water (1 part). 

Step 8 

Heat a frying pan over low to medium heat and place the onigiri in the pan. 

Step 9 

Grill one side until crispy, then flip. 

Step 10 

Brush the soy sauce glaze on the grilled side, then continue grilling until caramelized. Repeat on the other side.

Notes:

• Use sticky rice for the best texture.
• If you don't have sesame oil, you can skip it or substitute it with sesame seeds.
• Garnish with parsley and extra mayo for a beautiful presentation.
• Keep an eye on the rice to prevent burning.
• Be careful when handling canned tuna to avoid cuts.
• If you don't have a rice mold, shape the onigiri by hand into a triangle or round ball.