The soy-Mayo onigiri tuna is a rice ball made with soyish rice and filled with a canned and mayonnaise tuna mixture. Compared to the normal tuna-Mayo onigiri, rice in this version has a more salty flavor. The slightly sweet and savory rice with soybean taste pairs well with the spicy taste of filling the tuna-Mayo. This is another popular type of honors sold in food stores and onigiri stores in Japan.
What are the tuna-Mayo onigiri?
Soy tuna-Mayo onigiri is a rice ball made with steamed rice seasoned with いました (a multipurpose Japanese sauce) and modeled in simple triangles or rounds. It is full of a mixture of canned tuna and Japanese mayonnaise and can be enveloped nori (roasted algae) for further consistency and flavor.
The normal tuna-Mayo Onigiri is the most popular type of onigiri sold in the Japanese minimarkets, with rice simply seasoned with salt. The soy-Mayo onigiri tuna is a tasty variation of the original, with a rich and salty taste with soy sauce with a pinch of sweetness. His delicious taste of Umami made it an increasingly popular choice, just like the classic version.
Ingredients, replacements and suggestions for the soy-Mayo onigiri tuna
- Mensuyu is commonly found in Japanese grocery stores and is often used as a diving sauce for noodles such as soba and udon, but it is much more than this. This versatile mixture of seasoning can be used to flavor fried vegetables, nimonos (slow fire dishes), Sumashijiru (transparent soup) and many other dishes.
- Mensuyu purchased in the shop is available in two types: straight and concentrated. The straight type can be used as it is, while the concentrated version must be diluted with 2-3 parts of water. If you are using Mentsuyu in the bottle for a recipe, look for the concentrated type. Or, if you prefer homemade, we have an easy recipe for Mensuyu in our collection.
- Isn’t there time to make Mentsuyu? No problem! Simply add 1 tablespoon of soy sauce, Mirin and Sake, shortly boiling portals and you will have a quick replacement of Mentsuyu.
- Canned tuna is available in different varieties, but any type will work. The tuna flakes are cheap and eliminate the need to mix with mayonnaise compared to solid tuna. The tuna mixture may seem too soft for a filling of onigiri, but its smooth and creamy consistency is the key to reaching a fusion experience in the mouth.
- Japanese mayonnaise is the important ingredient for the dish, but if you don’t have it, use only the American mayonnaise by adding a little lemon juice and salt.
- If it is difficult to model onigiri by the hand, use a plastic wrapping to avoid rice to fall into pieces.
What to serve with the tuna-Mayo onigiri of soybean
Other recipes such as Tonno-Mayo Onigiri
Tuna-Mayo Onigiri with soybean rice
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Mix tuna, mayonnaise and a pair of pinches of salt in a bowl. Season the rice with Mentsuyu.
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Hand wet with water. Take about 3/4 cup of rice in one hand, press and shape in round form. Make a well in the middle of the rice ball and put the tuna mixture. Close the well with 1/4 cup of rice. Remove and wrap with a sheet of roasted algae if you want. Repeat to make three more onigiri.
