Onigiri – Japanese Rice Balls with homemade mayonnaise

👨‍🍳 Method

For the Rice Balls (Onigiri)

1. 1
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
2. 2
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3. 3
   Add the lemon juice and stir. Taste and adjust the seasoning.
4. 4
   Mix the tuna and mayonnaise for the filling.

   Bowl
5. 5
   Wet your hands, sprinkle a little salt on them and flatten about ½ cup of rice in your palm.

   💡Wet hands don't stick to the rice, and the salt on them seasons the outside of the onigiri; press gently so the grains hold together without getting mashed.
6. 6
   Place a teaspoon of filling in the center, close the rice around it and press with your hands into triangle.
7. 7
   Wrap each onigiri in a strip of nori and sprinkle the sesame seeds on top.

   💡The nori goes on just before serving: long contact with the moist rice makes it soft.
8. 8
   Serve immediately.