Tuna Mayo Recipe
Make Tuna Mayo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Filling
Assembly & Garnish
Method
Rice
- 1
Rinse rice
Place the 2 cups of short-grain rice in a bowl. Rinse under cold water, gently rubbing the grains with your hand, and drain. Repeat rinsing and draining 4–6 times until the water runs nearly clear to remove excess starch.
- 2
Soak and cook
After the final drain, add the rinsed rice to the rice cooker or a heavy pot and pour 440 ml water. If using a rice cooker, start the normal cycle. If using the stovetop: cover, bring to a boil over medium-high heat, then lower heat to a gentle simmer and cook covered for 12–15 minutes. Turn off heat and let rest, covered, for 10 minutes.
- 3
Make sushi vinegar
While the rice cooks, combine 2 tbs rice vinegar, 1 tbs sugar and 1 tsp salt in a small bowl. Stir until sugar and salt dissolve (microwave for 10–15 seconds or warm gently if needed).
- 4
Season and cool rice
Transfer the hot cooked rice to a large bowl or wooden hangiri. Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spatula, fold the rice gently (cutting and lifting motion) to distribute the seasoning without smashing the grains. Fan the rice while mixing to cool it to slightly warm — this gives shine and prevents sogginess. Cover with a damp towel to keep warm and moist until assembly.
Filling
- 5
Prepare tuna
Drain the canned tuna thoroughly. Transfer to a small mixing bowl and break up any large chunks with a fork.
- 6
Mix filling
Add 3 tbs Japanese mayonnaise, 1 tsp soy sauce, 0.5 tsp sesame oil, 0.125 tsp black pepper and 0.5 tbs sesame seeds (if using) to the tuna. Stir until evenly combined. Taste and adjust seasoning (add a little more mayo or soy sauce if desired). Keep the filling chilled until ready to assemble.
Assembly & Garnish
- 7
Prepare work area
Cut each nori sheet into 2 long strips (so 2 sheets yield 4 strips; you can cut into more if you prefer smaller strips). Set out a small bowl of water and the 0.5 tsp shaping salt mixed into it, or wet your hands and sprinkle the salt on your palms — this seasons the rice surface as you shape and prevents sticking.
- 8
Portion rice
Wet your hands with the salted water and shake off excess. Take about 3/4 cup of the seasoned cooked rice (about a golf-ball to slightly larger size) and place it in your palm. Flatten the rice slightly into a disk in your hand.
- 9
Add filling
Place about 1 to 1.5 tbs of the tuna mayo filling in the center of the rice disk. Be careful not to overfill — enough to have a nice center but not so much it bursts out.
- 10
Shape the onigiri
Fold the rice up around the filling and gently press into your preferred shape (triangle, round, or oval). For a triangle: cup the rice with both hands, press the sides inward while pushing the top down with your thumb to form a firm triangle. Press firmly enough that the onigiri holds together but not so hard that the rice becomes paste-like.
- 11
Wrap with nori and finish
Wrap a strip of nori around the base or the middle of each onigiri (shiny side out). If you want crisp nori, wrap just before serving. Sprinkle or lightly press furikake or extra sesame seeds over the outside if desired. Repeat until you have 4 onigiri.
- 12
Serve or store
Serve immediately at slightly warm or room temperature. To store, wrap individually in plastic wrap and refrigerate up to 24 hours — nori will soften in the fridge. For best texture, consume the same day.