Print

Japanese Tuna Onigiri

Japanese Tuna Onigiri
Print Recipe

Japanese Tuna Onigiri is a quick and easy Japanese rice ball recipe filled with a savory mixture of seasoned tuna, mayonnaise, and soy sauce, wrapped in crisp nori sheets. Perfect as a portable snack or light meal, this recipe offers a delicious balance of creamy, umami flavors and comforting textures ideal for lunches, picnics, or anytime you want a tasty bite.

Ingredients

Scale

Rice

  • 2 cups Japanese short-grain rice
  • Water (for cooking rice)
  • Salt (for seasoning rice and hands, about 1 tsp + extra)

Tuna Filling

  • 1 can (5 oz) canned tuna, drained
  • 2 tbsp mayonnaise (preferably Japanese mayonnaise like Kewpie)
  • 1 tbsp soy sauce
  • 1/2 tsp sesame seeds (optional)
  • Pinch of salt (optional)

Assembly

  • 2–3 sheets nori (dried seaweed), cut into strips or rectangles
  • Optional garnishes: toasted sesame seeds, furikake seasoning, thinly sliced scallions, wasabi

Instructions

  1. Prepare the Rice: Cook the Japanese short-grain rice according to your rice cooker instructions or stovetop method. Once cooked, transfer the rice to a large bowl and let it cool slightly until it is warm enough to handle comfortably.
  2. Make the Tuna Filling: Drain the canned tuna thoroughly and place it in a mixing bowl. Add mayonnaise and soy sauce, then mix well to combine. Adjust seasoning to taste. Optionally, stir in sesame seeds or a pinch of salt for added flavor.
  3. Shape the Onigiri: Wet your hands with water and sprinkle a little salt on them to prevent rice from sticking and to add seasoning. Take a handful of rice, flatten it slightly, then place about a tablespoon of the tuna filling in the center. Gently fold the rice around the filling, pressing lightly to form a compact triangular or oval-shaped rice ball.
  4. Wrap with Nori: Cut nori sheets into strips or rectangles and wrap one around each shaped rice ball. The seaweed adds flavor, texture, and helps hold the onigiri together while making it easier to handle.

Notes

  • Use warm rice for easier shaping and better adhesion.
  • Keep hands wet and lightly salted to prevent rice sticking.
  • Do not overfill the onigiri to avoid spillage.
  • Press firmly but gently to keep the onigiri intact without squashing the rice texture.
  • Eat fresh or refrigerate shortly after making for best taste and texture.
  • Store leftover onigiri in an airtight container and keep nori separate to maintain crispness.
  • Freeze tightly wrapped onigiri for longer storage; thaw in fridge before reheating.
  • Reheat gently with a damp paper towel to retain moisture and avoid drying out the rice.

Nutrition

Keywords: Japanese Tuna Onigiri, rice ball recipe, tuna rice balls, Japanese snack, onigiri recipe, portable lunch, easy Japanese food

Find it online: https://marygourmet.com/japanese-tuna-onigiri/