Japanese Tuna Onigiri. Sesame seasoned rice stuffed with tuna mayo wrapped with nori. Perfect as a snack or as a side dish. This recipe only requires 7 ingredients!
This is one of my all time favourite snacks to have. I’m a big fan of tuna with mayo, seasoned rice and seaweed so this one always satisfies my taste buds!
My easy tuna onigiri recipe is so delicious as I season the rice well with sesame oil, sesame seeds and some salt so the rice doesn’t taste bland.
This recipe also doesn’t require any special tools! You just need a mixing bowl and your hands!
The tuna onigiri filling is also so easy to make! It’s just canned tuna with Japanese mayo!
I hope you give this homemade tuna onigiri a try, it’s so good and really simple to make at home. I do share some tips on rolling the rice as it can become a sticky situation if you don’t follow my tips!
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Watch how I made this!
For this recipe
You will need the following ingredients:
2 2/3 cups cooked Japanese rice
1 tsp sesame oil
2 tsp sesame seeds (black or normal works)
1/4 tsp salt
1 can tuna
2 tbsp Japanese mayo
1 sheet of nori
- Prepare all your ingredients first before shaping your rice balls! This makes things a lot easier so you’re not washing your hands multiple times because trust me you’ll be washing your hands a lot for this recipe since you’re handling food that will be consumed without it being heated
- Before rolling your rice balls, wet your hands. This is very important. In fact, each time you roll them, wet your hands. This will allow the rice granules to stick to each other better instead of sticking to your hands
- When stuffing your rice balls with tuna, flatten the rice ball first and then place only 1 tsp of your tuna mixture. Any more and it’ll be too much. This is a recipe where you don’t want to overstuff or the tuna will seep out. Unless that’s what you want.
- Be patient when it comes to sealing your rice ball with the tuna stuffed inside. I would suggest using your thumbs to really push the tuna into the rice ball inwards before sealing the ball up. This will ensure the tuna doesn’t seep out.
- Before shaping the triangle, also wet your hands again. This will really help prevent those sticky rice granules from falling from your triangle.
- Shaping your triangle. I like using the flat surface to help me create a straight edge.
- Before you stick the seaweed strip, place it into a plate first and then place your triangle over top and fold up the sides. This prevents your nori from become too moist too quickly.
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Give it a try!
Well I hope you give my Japanese Tuna Onigiri recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Japanese Tuna Onigiri
- 2 2/3 cups cooked Japanese rice
- 1 tsp sesame oil
- 2 tsp sesame seeds black or normal works
- 1/4 tsp salt
- 1 can tuna
- 2 tbsp Japanese mayo
- 1 nori sheet cut in half vertically and sliced horizontally into mini strips
- In a large mixing bowl, mix your rice, sesame oil, salt and sesame seeds until well combined.
- In a small bowl, mix your canned tuna and mayo together.
- Cut your sheet of nori vertically first. Then cut the pieces horizontally to create small strips to wrap around the base of your onigiri.
- With wet hands (this is important), grab 1/3 cup of cooked rice. Roll it into a ball. Flatten it.
- Place 1 tsp of tuna mixture into the center. Push the tuna mixture into the rice ball with your thumbs. This prevents the tuna from seeping out.
- Then seal the tuna with your rice shaping it back into a ball.
- Then shape it into a triangle using the flat surface of your board or your fingers.
- Place your nori strip on a clean plate, then place your triangle overtop in the middle and wrap the edges upwards to stick to the rice. Enjoy!