Tuna Onigiri are simple rice balls with a special place in Japanese cuisine. Today, we're making a classic: tuna mayo onigiri. These creamy, savory rice balls are wrapped in a crisp sheet of nori, making them the perfect grab-and-go snack, lunch, or addition to a bento box.
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Plus, it's surprisingly easy to make at home. With seasoned rice wrapped around a creamy, savory canned tuna filling, this dish will quickly become a favorite. Let's dive in!
Simple ingredients
You will need the following ingredients to make some delicious onigiri tuna rice balls:
- Cooked rice: Sushi or short grain rice works best, ensuring the perfect stickiness.
- Salt
- Canned tuna: Tuna in oil is preferred for a rich and moist filling.
- Japanese mayo: Creamy and slightly tangy, it blends perfectly with tuna.
- Roasted nori sheets
- Roasted sesame seeds: It is an optional garnish for extra crunch and nutty flavors.
- Furikake: Furikake is a tasty seasoning that adds flavor to rice, making every bite more delicious.
How to make onigiri tuna – step by step
Making tuna onigiri at home is easier than you might think! Follow these simple steps, and soon, you'll enjoy these delicious Japanese rice balls like a pro.
Cook the rice: Start by cooking your short grain or sushi rice. If you have a rice cooker or instant pot, follow the instructions for perfectly fluffy rice. If cooking on the stovetop, rinse the rice a few times until the water runs clear, then cook it with the right amount of water. Once it's done, let it sit for a few minutes, then fluff it up with a spoon.
Season the rice: While the rice is still warm, sprinkle in some salt and gently mix. This helps bring out the flavor and gives the rice that classic onigiri taste. Let the rice cool to room temperature so it's easier to handle.
Prepare the tuna mayo filling: Drain the canned tuna well and place it in a bowl. Mix it with Japanese mayo until creamy and well combined. Add a dash of sriracha or chili flakes if you like a little heat for a spicy tuna twist! (I did not.)
Shape the onigiri: I used plastic wrap to shape the onigiri for less mess. If you are using your hands, wet your hands with water to prevent the rice from sticking, then rub a little salt on your palms. Take a scoop of rice and gently flatten it in your hand. Add a spoonful of the tuna filling in the center. Carefully fold the rice around the filling and shape it into a triangle or ball.
Garnish with sesame seeds or furikake for added flavor. Repeat with the remaining rice and filling. (If you're using a mold, press the rice in, add the filling, and top it with more rice before pressing it into shape.)
Add the nori: Cut the nori sheet into strips or your preferred shape, and wrap one around the bottom of each rice ball. This makes it easier to hold and adds a nice crunch.
Garnish and enjoy: For extra flavor, sprinkle your onigiri with sesame seeds or furikake. That's it! Fresh, simple, and delicious. Enjoy!
Pro tips for making the perfect tuna onigiri
Want to make the perfect tuna onigiri? These pro tips will help you always achieve the ideal flavor, texture, and shape!
Use the right rice – Short grain or sushi rice is a must! It's sticky enough to hold its shape, unlike long grain rice, which tends to fall apart. If you have a rice cooker, even better—it takes the guesswork out of getting perfectly cooked rice.
Let the rice cool slightly – Hot rice is way too sticky to handle, but if it gets too cold, it won't shape well. Let it cool to room temperature for the best results.
Wet your hands (or use plastic wrap) – Rice sticking to your hands? Just dip them in water before handling the rice. If you want less mess, you can also shape the onigiri with plastic wrap.
Don't overfill – Adding a big scoop of tuna mayo is tempting, but too much filling can make the rice ball fall apart. A small spoonful is enough for a perfectly balanced bite.
Shape with gentle pressure – Don't squeeze too hard, or your onigiri will be too dense. Light but firm pressure will keep the rice together without making it tough.
Wrap the nori just before eating – If you love crisp nori, don't wrap it too early! The moisture from the rice can make it soggy. Keep the nori separate and wrap it right before eating for the best crunch.
Try a mold for easy shaping – If you want the perfect triangle onigiri every time, an onigiri mold is your best friend. Just press the rice in, add the filling, and there you get the perfect rice balls with zero fuss!
With these tips, you'll make onigiri like a pro in no time!
Pairing dishes
Tuna onigiri pairs perfectly with a warm bowl of miso soup and pickled vegetables for a comforting meal. You can also serve it alongside a light salad or a bowl of warm green tea for a complete Japanese-inspired meal.
Different tuna onigiri recipe variations
There are so many fun ways to switch up your tuna onigiri! Try making spicy tuna onigiri, adding a little sriracha for a spicy kick, or mix in chopped green onions for extra flavor.
You can also swap out white rice for brown rice for a unique twist. If you enjoy seasoned rice, add a splash of rice vinegar while cooking for extra depth of flavor.
Want some crunch? Add finely diced cucumbers or pickles. Feel free to get creative and make it your own!
How to store & reheat onigiri rice balls
Here's how to store and reheat them so they stay delicious.
For short-term storage, wrap or cover each onigiri in plastic wrap or place them in an airtight container. Keep them at room temperature if you plan to eat them within a few hours—this keeps the rice soft and fresh. If refrigerating, wrap them tightly to prevent the rice from drying out. Just know that cold rice gets a little hard, but don't worry—we can fix that!
To reheat, remove any nori (if it's already wrapped, it'll get soggy). Lightly dampen a paper towel, wrap it around the onigiri, and microwave for about 30 seconds until the rice is soft again. If you're feeling fancy, you can also pan-sear them with a little soy sauce for a crispy, golden twist (hello, yaki onigiri!).
For long-term storage, you can freeze onigiri! Wrap them individually in plastic wrap, then pop them into a freezer bag. When you're ready to eat, microwave them straight from frozen for about 1–2 minutes, flipping halfway through. Just don't forget to add fresh nori after reheating!
That's it! Now, you can always have a stash of delicious tuna onigiri ready to go.
Final thoughts
Onigiri with tuna filling is a simple yet satisfying snack that's perfect for any time of day. Whether you pack it for lunch, enjoy it as a quick bite, or bring it on a picnic, these flavorful rice balls are easy to make and endlessly customizable.
With just a few ingredients, you can create something delicious and comforting. Try this onigiri tuna recipe, and don't forget to experiment with different fillings to find your favorite!
FAQ
Make sure your rice is slightly warm, and your hands are damp when shaping the onigiri. Press firmly but not too hard—just enough to hold everything together without squishing the rice.
Yes! Wrap them in plastic wrap or store them in an airtight container. If you're keeping them for a few hours, room temperature is fine, but for longer storage, pop them in the fridge and let them come to room temp before eating.
Nope! Nori adds great texture and flavor, but if you prefer, you can skip it or wrap your onigiri in shiso leaves or even lettuce for a fresh twist.
Wrap them individually in plastic wrap and keep them in a bento box or airtight container. If possible, store them with a small ice pack to maintain freshness.
Yes, you can use leftover sushi rice to make onigiri, but keep in mind that sushi rice is seasoned with vinegar, sugar, and salt, which gives it a different flavor than traditional onigiri rice. It can still work if you don't mind the slight tangy taste! Just make sure the rice is at room temperature and not too dry so it holds its shape when forming the onigiri.
Tuna Onigiri Recipe – A Quick and Tasty Japanese Snack
Ingredients
For the rice:
- 2 cups cooked rice
- ½ teaspoon salt
For the fillings:
- 1 canned tuna in oil 5oz
- 2 tablespoons Japanese Mayo
Other ingredients:
- 2 roasted Nori sheets
- 1 teaspoon roasted sesame seeds for garnishing, optional
- 1 teaspoon Furikake for garnishing, optional
Instructions
- Cook the rice: Start by cooking your short grain or sushi rice. If you have a rice cooker or instant pot, follow the instructions for perfectly fluffy rice. If cooking on the stovetop, rinse the rice a few times until the water runs clear, then cook it with the right amount of water. Once it's done, let it sit for a few minutes, then fluff it up with a spoon.
- Season the rice: While the rice is still warm, sprinkle in some salt and gently mix. This helps bring out the flavor and gives the rice that classic onigiri taste. Let the rice cool to room temperature so it's easier to handle.
- Prepare the tuna mayo filling: Drain the canned tuna well and place it in a bowl. Mix it with Japanese mayo until creamy and well combined. Add a dash of sriracha or chili flakes if you like a little heat for a spicy tuna twist! (I did not.)
- Shape the onigiri: I used plastic wrap to shape the onigiri for less mess. If you are using your hands, wet your hands with water to prevent the rice from sticking, then rub a little salt on your palms. Take a scoop of rice and gently flatten it in your hand. Add a spoonful of the tuna filling in the center. Carefully fold the rice around the filling and shape it into a triangle or ball. Garnish with sesame seeds or furikake for added flavor. Repeat with the remaining rice and filling. (If you're using a mold, press the rice in, add the filling, and top it with more rice before pressing it into shape.)
- Add the nori: Cut the nori sheet into strips or your preferred shape, and wrap one around the bottom of each rice ball. This makes it easier to hold and adds a nice crunch.
- Garnish and enjoy: For extra flavor, sprinkle your onigiri with sesame seeds or furikake. That's it! Fresh, simple, and delicious. Enjoy!
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