Easy Tuna Onigiri
Authentic Japanese rice balls filled with creamy tuna and mayo, perfect for lunchboxes or a cozy snack.
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.
Notes
For storage, wrap tightly in plastic wrap and store in the fridge for up to 1 day. Best eaten fresh. You can also try fillings like salmon flakes, pickled plum (umeboshi), or spicy tuna. Pair with miso soup or green tea for a light Japanese-style meal.