Japanese-inspired tuna onigiri
Onigiri is a traditional Japanese rice ball, which is the perfect snack or on-the-go meal! This recipe features a creamy tuna and veggie filling the whole whānau will enjoy, and our lightly pan-fried variation gives the onigiri a beautifully crispy outer; what’s not to love!
- 3 cups sushi or arborio rice, rinsed
- 350g Pams skipjack tuna chunks in springwater, drained
- 3 Tbsp Japanese or standard mayonnaise
- ¼ cup Pams tinned corn kernels
- ½ carrot, peeled and grated
- 1 spring onion, finely sliced
- 1 Tbsp Pams soy sauce, plus extra to serve
- Pams olive oil or butter, for cooking
- Cook the rinsed rice as per pack instruction, then cover to keep warm and set aside. In a bowl, use a fork to flake the tuna chunks into smaller pieces. Add the mayonnaise, corn kernels, grated carrot, spring onion and soy sauce to the bowl, and stir well to combine.
- Lay a piece of eco-friendly plastic wrap onto a board. Place two heaped tablespoons of warm rice into the center, and press into a circular shape. Press a dip into the center, then add a tablespoon of tuna filling. Place another 2 tablespoons of rice, then flatten with your spoon. Gather the clingfilm to cover, then use your hands to squeeze and press the onigiri into a circular disc shape.
- Unwrap the onigiri, set aside, and repeat with the remaining rice and filling. Once all the onigiri are shaped, gently pan fry over medium heat for 2-3 minutes on each side in a knob of butter, until golden and crispy. Drain on a paper towel.
- Serve the crispy warm onigiri with a side of soy sauce, or pop into a lunchbox for a great sandwich alternative! Store in the fridge for up to 4 days.
Skill level: Medium
Chef's tip: Save any remaining tuna filling and keep it refrigerated for a quick sandwich or wrap filling during the week.