Tuna Mayo & Corn Onigiri

Name: Tuna Mayo & Corn Onigiri
Yield: Makes 3 onigiri
Ingredients: 2 cups cooked rice (about 240 grams); 1/2 can (about 1.4 oz/40 grams) tuna, drained; 2 tablespoons corn; 2 teaspoons mayonnaise; 1 teaspoon concentrated noodle soup base (3x strength); Pinch salt

mio*. @cook_40091956

Perfect for picnics, lunchboxes, or sports days in the warmer months! The noodle soup base adds a special touch.
Recipe background:
My kids love both tuna and corn!

mio*. @cook_40091956

Perfect for picnics, lunchboxes, or sports days in the warmer months! The noodle soup base adds a special touch.
Recipe background:
My kids love both tuna and corn!

Saved

Ingredients

Makes 3 onigiri

2 cupscooked rice (about 240 grams)
1/2 can(about 1.4 oz/40 grams) tuna, drained
2 tablespoonscorn
2 teaspoonsmayonnaise
1 teaspoonconcentrated noodle soup base (3x strength)
Pinchsalt

Saved

Steps

1

Wrap the tuna in a paper towel and squeeze out any excess oil or water.
2

I usually press the lid down over the can at the sink to drain the oil—just be careful not to cut your hand!
3

Gently squeeze the corn with a paper towel to remove excess moisture.
4

Combine all the ingredients in a bowl, mix well, and shape into onigiri (rice balls). Using plastic wrap makes it easier.