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Tuna-Mayo Onigiri

By Ai Watanabe and Samuel Trifot
Two tuna mayo filled onigiri wrapped in nori on a plate.
Photo by Joseph De Leo, Food Styling by Drew Aichele

This is one of the most basic onigiri recipes. Tuna-mayo onigiri have revolutionized the onigiri world. While today tuna-mayo is counted as the most popular garnish in Japan, for about 100 years before its creation, it was unfathomable for Japanese people to enjoy any garnishes outside umeboshi (Japanese plums) or kombu (Japanese kelp).

This recipe was excerpted from 'Onigiri' by Ai Watanabe and Samuel Trifot. Buy the full book on Amazon.

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