Tuna-Mayo Onigiri

Tuna-mayo onigiri are Japanese rice balls filled with tuna and mayonnaise. Cooked short-grain rice encloses the filling in a handheld portion, often triangular. Nori can wrap part of the outside, though the rice balls can also be served without seaweed.^[1]

Namiko Hirasawa Chen’s preparation mixes drained canned tuna with Japanese mayonnaise and a small amount of soy sauce. Warm rice is placed in a moistened, salted mould, the filling is added and more rice covers it. A rice bowl and plastic wrap provide another shaping method. She includes these rice balls among foods for bento lunches and picnics.^[1]