A simple, savory rice ball snack
If you’ve ever wanted to try authentic Japanese comfort food at home, these Easy Tuna Onigiri are the perfect place to start. Onigiri are Japanese rice balls, often wrapped in seaweed and filled with savory ingredients. This version uses a creamy tuna and mayo filling that’s both satisfying and quick to prepare.
Great for easy healthy recipes and ideal as a fall lunchbox idea, these rice balls are portable, customizable, and fun to make. Whether you pack them for school, work, or enjoy them as a cozy snack at home, onigiri are a classic you’ll come back to again and again.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes (for rice)
- Total Time: 30 minutes
- Servings: 6 onigiri
📝 Ingredients List
- 2 cups Japanese short-grain rice (cooked and cooled slightly)
- 1 (5 oz) can tuna (in water or oil, drained)
- 2 tbsp Japanese mayonnaise (Kewpie preferred, or regular mayo)
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- Salt, to taste
- 2 sheets nori (seaweed), cut into strips
- Optional: sesame seeds or furikake for garnish
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Rice cooker or pot
- Mixing bowl
- Measuring cups & spoons
- Small spoon
- Clean hands (or plastic wrap for shaping)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Cook rice according to package instructions. Let it cool slightly until warm but not hot. 🍚
- In a bowl, mix drained tuna with mayonnaise, soy sauce, and sesame oil until creamy.
- Wet your hands with water and sprinkle lightly with salt to prevent sticking.
- Take a handful of rice and flatten slightly in your palm.
- Place 1–2 tsp of tuna mixture in the center, then mold rice around it to form a ball or triangle. 🟢
- Wrap with a strip of nori at the bottom for easy holding.
- Repeat until all rice and filling are used. Sprinkle with sesame seeds or furikake, if desired. 🌿
💡 Pro Tips
- Storage: Wrap tightly in plastic wrap and store in the fridge for up to 1 day. Best eaten fresh.
- Meal Prep: Keep filling and rice separate until ready to shape, so they stay fresh.
- Variations: Try fillings like salmon flakes, pickled plum (umeboshi), or spicy tuna.
- Serving Idea: Pair with miso soup or green tea for a light Japanese-style meal.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 onigiri | ~180 | 7g | 28g | 5g | 1g | 1g |
Conclusion
These Easy Japanese Tuna Onigiri are proof that simple ingredients can create something truly comforting. With fluffy rice, a creamy tuna filling, and a crisp nori wrap, they’re portable, delicious, and endlessly customizable. Perfect for bento boxes, snacks, or even a light dinner, they’ll quickly become a go-to recipe in your kitchen.
Easy Tuna Onigiri
Ingredients
Main Ingredients
- 2 cups Japanese short-grain rice, cooked and cooled slightly
- 1 5 oz can tuna, drained (in water or oil)
- 2 tbsp Japanese mayonnaise (Kewpie preferred, or regular mayo)
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- Salt, to taste
- 2 sheets nori (seaweed), cut into strips For wrapping
- Optional: sesame seeds or furikake for garnish
Instructions
Preparation
- Cook rice according to package instructions. Let it cool slightly until warm but not hot.
- In a bowl, mix drained tuna with mayonnaise, soy sauce, and sesame oil until creamy.
- Wet your hands with water and sprinkle lightly with salt to prevent sticking.
- Take a handful of rice and flatten slightly in your palm.
- Place 1–2 tsp of tuna mixture in the center, then mold rice around it to form a ball or triangle.
- Wrap with a strip of nori at the bottom for easy holding.
- Repeat until all rice and filling are used. Sprinkle with sesame seeds or furikake, if desired.