Steam curls up from the valve and your stomach starts talking back. You recall the soft hiss as the pressure cooker begins its work, the cozy anticipation that builds while it does. That tender pull on the lid when you do a quick release makes it all worth it.
The kitchen smells get richer and you feel kinda proud that this easy Tuna Mayo Onigiri is nearly ready. You notice how the broth depth inside the cooker helps the rice cook evenly, giving you that perfect texture every single time. Moments like these make cooking feel a little less like a chore.
You remember flattening the warm rice, wetting your hands just right, salt sprinkling on your palms to nail that non-sticky touch. Folding the creamy tuna mayo filling inside the fluffy rice feels soothing. It’s a small, satisfying ritual that you’d wanna do again and again.
What Makes Pressure Cooking Win Every Round
- Speedy cooking times let you get your onigiri done in minutes, not hours. Try our Japanese Egg Sandwich for another speedy, creamy delight using your pressure cooker.
- Steam cues and valve hiss signal exactly when your rice is perfectly tender each time.
- Broth depth inside the cooker locks in moisture, so that rice stays moist and fluffy. Similar moisture control techniques are used in our Japanese Clear Soup Recipe that highlights broth depth.
- Quick release keeps the rice from overcooking or becoming mushy.
- You don’t gotta babysit the cooker, so you can do other stuff while it works. That makes it perfect for multitasking during busy days.
Your Simple Ingredient Checklist
- ½ (5-ounce) can albacore tuna packed in olive oil, about 80 grams.
- 1 tablespoon Japanese Kewpie mayonnaise, which is creamier than regular mayo.
- ¼ teaspoon soy sauce to add that umami pop.
- ½ teaspoon Diamond Crystal kosher salt to season the rice and your hands.
- 2¼ cups cooked Japanese short-grain rice, best if still hot right outta the cooker.
- 1 sheet nori, dried laver seaweed, cut into thirds for wrapping.
This small list keeps things super simple. You won't need any fancy gear or wild ingredients, just your pressure cooker, and these everyday pantry finds. The Kewpie mayo's the secret to that creamy, silky filling that sets this onigiri apart.
The Exact Process From Start to Finish
- Start by draining your canned tuna well. Toss it in a small bowl and stir in your Kewpie mayo and soy sauce till it’s all creamy and blended good.
- Wet your hands with water, then sprinkle a pinch of kosher salt on your palms. This helps keep the rice from sticking and seasons it lightly.
- Grab about three quarters of a cup of warm rice and flatten it gently into a rough disc right in your hand.
- Place 1 to 2 teaspoons of that tuna mayo mix right in the center of the rice disc.
- Fold the rice up to fully wrap around the filling. Then shape the whole thing into a neat triangle or ball with gentle presses.
- Just before you chow down, wrap the shaped onigiri with a strip of nori. This keeps the seaweed crispy by not letting it get soggy too soon.
Easy Tweaks That Make Life Simple
- If you want a shortcut, use pre-cooked rice from your last meal. Just warm it in the pressure cooker with a little water to get that perfect broth depth.
- Instead of cutting nori yourself, grab pre-cut nori strips at the store to save a few seconds.
- Make a bigger tuna mayo batch once and store it sealed in the fridge. It’s ready to go whenever you wanna make a bunch of onigiri quick.
For additional versatile rice meals, you might enjoy our Japanese Katsu Bowls with Tonkatsu Sauce.
That First Bite Moment
As you sink your teeth in, you feel the slight firmness of the rice give way to a tender pull that’s just right, not mushy or tough. The fragrant steam hits your senses first, teasing your tongue.
The creamy tuna mayo center pools smoothly inside, salty and rich with a mellow soy hint. You notice the playful contrast between the soft rice and the slight crisp of the seaweed wrap.
That combo of flavors makes each mouthful kinda comforting but fresh too. It’s like a warm hug wrapped in simple ingredients you didn’t think could taste this good.
You remember why this quick pressure cooker recipe became one of your absolute faves to whip up whenever hunger strikes hard.
Your Leftover Strategy Guide
- Wrap leftover onigiri tightly in plastic wrap to keep moisture in and fridge them up to 24 hours.
- Store nori separately in an airtight bag if you wanna keep it crisp. Add just before eating.
- If you want to freeze some, wrap tightly and pop 'em in a freezer-safe container. Thaw overnight in the fridge for best texture return.
- To reheat, use the pressure cooker’s steam setting or microwave with a damp paper towel on top to restore softness without drying out.
Everything Else You Wondered About
- Can I substitute Kewpie mayo? You can but it’s gonna change the flavor a bit. Kewpie is creamier and a little sweeter than regular mayo.
- Is fresh cooked rice necessary? Hot rice works best with the tuna mayo filling so it kinda sticks and molds nicely.
- How do you control sticking? Wetting your hands plus salt sprinkle helps a lot to keep that rice from being a stubborn mess.
- What if I don’t like nori? You can skip it or try wrapping with lettuce or shiso leaves for different flavors.
- Can I make onigiri ahead? Yep, but keep wrapped to maintain moisture. Nori is best added right before eating.
- Why use a pressure cooker? It keeps the rice perfect, saves time with that steam cue, and you avoid sticky rice struggle often caused by stove top methods.
Tuna Mayo Onigiri ツナマヨおにぎり in Your Pressure Cooker
Equipment
- 1 Mixing bowl Small
Ingredients
Main Ingredients
- 80 g Albacore tuna packed in olive oil, drained
- 1 tablespoon Japanese Kewpie mayonnaise
- 0.25 teaspoon Soy sauce
- 0.5 teaspoon Diamond Crystal kosher salt
- 2.25 cups Cooked Japanese short-grain rice hot and freshly cooked
- 1 sheet Nori cut into thirds
Instructions
Instructions
- Drain your canned tuna well. Mix the tuna with Kewpie mayo and soy sauce in a bowl until well blended.
- Wet your hands and sprinkle with kosher salt to prevent sticking and lightly season the rice.
- Take about ¾ cup of warm rice and flatten gently into a rough disc in your hand.
- Place 1–2 teaspoons of the tuna mayo filling in the center of the rice disc.
- Fold the rice over the filling and shape into a triangle or ball using gentle pressure.
- Wrap the onigiri in a strip of nori just before serving to keep it crispy.
