# Onigiri Thon-Mayonnaise

Today I teach you how to make a super easy tuna-mayonnaise onigiri!

- Total time: 25 min
- Cuisine: Japanese
- Category: Lunch
- Language: en

## Ingredients

- 150 g rice
- 1 phalanx extra compared to rice level water
- 1 pinch salt
- 1 box canned tuna in natural water
- 1 tablespoon wasabi
- 1 egg yolk
- 1 little bit mustard
- pepper
- 1 teaspoon rice vinegar or cider vinegar
- 15 cl neutral oil
- dried Nori leaves

## Instructions

1. Start by gently rinsing your rice 3-4 times.
2. Put the rinsed rice in a casserole and cover it with water, ensuring there is one phalanx of water extra compared to your rice level.
3. Bring the rice to a very small boil for 15 minutes without opening the lid.
4. After 15 minutes, leave the casserole for an additional 10 minutes without opening the lid.
5. To make the Japanese mayonnaise, put 1 egg yolk, a little bit of rice, mustard, pepper, and salt in a bowl and mix.
6. Gradually pour a thin trickle of oil while mixing to emulsify the mayonnaise.
7. Add the tuna to the mayonnaise and mix.
8. Add wasabi to the tuna-mayonnaise mixture and mix.
9. Cut small dried Nori leaves into strips.
10. Form your rice balls (pellets) either using an onigiri mold or by hand with love.

## Equipment

- casserole
- onigiri mold (optional)

## Tips

- Do not open the casserole lid during the 15 minutes of boiling and the subsequent 10 minutes of resting.
- If you don't like wasabi, you can omit it.
- You can use an onigiri mold or form the rice balls by hand with love.

## Source

- Original video: https://www.tiktok.com/@gastronogeekofficiel/video/7277606680865623328?is_from_webapp=1&sender_device=pc&web_id=7591513614239663638
- Recipe page: https://www.cliprecipe.com/recipe/5803469c-5f4f-4bab-a54d-6eb2028bfbf3
- Extracted: 2026-01-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt