Onigiri au thon mayo
Triangles de riz japonais farcis au thon et à la mayonnaise, enveloppés de nori.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Wash the rice
Rinse the rice in a bowl of cold water, swirling with your hand, then pour off the cloudy water. Repeat 3-4 times until the water runs almost clear, then drain for 10 minutes.
- 300 g rice
- as needed water, for rinsing
✅ C'est prêt quand : rinse water runs almost clear
Cook the rice
Put the washed rice and the measured water in a pot with a tight lid. Bring to a boil, then lower the heat to the minimum and cook for 12 minutes; turn off the heat and let it sit covered, without opening the lid, for 10 more minutes.
- 300 g rice
- 360 ml water
✅ C'est prêt quand : rice is tender and all water is absorbed
Make the filling
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Shape the triangles
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Wrap and pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wash the rice
Rinse the rice in a bowl of cold water, swirling with your hand, then pour off the cloudy water. Repeat 3-4 times until the water runs almost clear, then drain for 10 minutes.
- 300 g rice
- as needed water, for rinsing
✅ C'est prêt quand : rinse water runs almost clear
Cook the rice
Put the washed rice and the measured water in a pot with a tight lid. Bring to a boil, then lower the heat to the minimum and cook for 12 minutes; turn off the heat and let it sit covered, without opening the lid, for 10 more minutes.
- 300 g rice
- 360 ml water
✅ C'est prêt quand : rice is tender and all water is absorbed
Make the filling
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape the triangles
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap and pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Rice balls have been eaten in Japan for more than a thousand years; samurai carried them on long journeys and farmers took them to the fields. The rice is pressed by hand, which is why onigiri are also called omusubi, from the word for 'to tie together'.
Today every Japanese convenience store sells dozens of flavours, and tuna mayo is one of the best sellers. In many Japanese homes, onigiri are the heart of a child's bento box.
⭐ Why It's Famous
They're Japan's favourite portable meal: no plate, no cutlery, just rice in your hand.
💡 Fun Fact
Japanese convenience stores sell billions of onigiri every year, with clever wrappers that keep the nori crisp.
Japan
35.68°N, 139.65°E
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