Japanese Tuna Onigiri

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! Some tuna with mayo, rice and seaweed along with a few seasoning 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.

If you want a simpler recipe that doesn't require the action of shaping, check out my Korean Tuna Mayo Rice Balls or my Korean Mayo Rice Recipe or my easy Folded Kimbap! If you're up for a challenge, check out my spicy tuna mayo kimbap!

Other recipes you may like!

DECONSTRUCTED TUNA KIMBAP BOWL
KOREAN EGG ROLL KIMBAP
ONIGIRAZU (SUSHI SANDWICH)
CHRISTMAS TEMARI SUSHI BALLS
PORK BELLY KIMBAP
KOREAN TUNA CAKES (CHAMCHIJEON)
VEGGIE SUSHI

Or check out my friend's blog over at Sift & Simmer for her Spicy Tuna Onigiri!

No special tools needed!

This recipe also doesn't require any special tools, like an onigiri mold! You just need a mixing bowl and your hands. I've also revised this recipe to suggest using cling film as it makes the process much easier and less messier.

Other onigiri fillings!

The tuna onigiri filling is also so easy to make! It's just canned tuna with Japanese mayo! If you're not a fan of tuna, there are many other onigiri fillings you can try such as:

• Salmon with mayo
• Sliced fried spam or ham
• Fish roe
• Teriyaki eel
• Bonito flakes seasoned with soy sauce

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!

Watch how I made this!

For this recipe

You will need the following ingredients for this homemade tuna onigiri:

• 2 ⅔ cups cooked Japanese rice
• 1 teaspoon sesame oil
• 2 teaspoon sesame seeds (black or normal works)
• ¼ teaspoon salt
• 1 sheet of nori (I bought mine from h-mart)

tuna onigiri filling:

• 1 can tuna
• 2 tablespoon Japanese mayo

How to make tuna mayo onigiri

1. In a large mixing bowl, mix your rice, sesame oil, salt and sesame seeds until well combined.
2. In a small bowl, mix your canned tuna and mayo together.
3. Cut your sheet of nori vertically first. Then cut the pieces horizontally to create small strips to wrap around the base of your onigiri.
4. With wet hands (this is important) or a sheet of cling film, grab ⅓ cup of cooked rice. Roll it into a ball. Flatten it. If you're using cling film, place the rice into the middle of the cling film.
5. Place 1 teaspoon of tuna mixture into the center of the rice. Push the tuna mixture into the rice ball with your thumbs. This prevents the tuna from seeping out.
6. Then seal the tuna with your rice shaping it back into a ball with the help of wet hands or your cling film.
7. Then shape it into a triangle using the flat surface of your board or your fingers.
8. 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!

Pin for Later!

How to wrap onigiri

• 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, use cling film (not shown in picture) or 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. However I've found an easier technique in using cling film to mold the onigiri and it's less messy!
• When stuffing your rice balls with tuna, flatten the rice ball first and then place only 1 teaspoon 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 or as mentioned in my previous tip, use cling film to help you with this process.
• 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.

FAQ

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.

Thanks for visiting my blog! If you enjoyed my onigiri with tuna, please share it with your family and friends or on social media!

Take a picture if you've made my tuna onigiri triangle recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating for my tuna mayonnaise onigiri recipe, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

*This post for my tuna mayonnaise onigiri contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Japanese Tuna Onigiri

christieathome

Japanese Tuna Onigiri. Sesame seasoned rice stuffed with tuna mayo wrapped with nori. Perfect as a snack or as a side dish.

5 from 8 votes

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Cook ModePrevent your screen from going dark

Prep Time 40 mins

Total Time 40 mins

Course Side Dish, Snack

Cuisine Japanese

Servings 8 pieces

Calories per serving 278 kcal

Ingredients

  

1x2x3x

• 2 ⅔ cups sushi rice cooked
• 1 teaspoon sesame oil
• 2 teaspoon sesame seeds optional
• ¼ teaspoon salt
• 1 sheet nori I bought mine from h-mart

Tuna onigiri filling:

• 1 canned tuna
• 2 tablespoon mayonnaise Japanese kind if available

Instructions

 

• In a large mixing bowl, mix your cooked 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) or a sheet of cling film, grab ⅓ cup of the seasoned rice. Roll it into a ball. Flatten it. If you're using cling film, place the rice into the middle of the cling film.
• Place 1 teaspoon of tuna mixture into the center of the rice. 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 with the help of wet hands or your cling film.
• 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!

Notes

To store:

You may and if you consume within 24 hours, seal it in cling film or an air tight container at room temperature. If more than 24 hours, store in the fridge and when you're ready to eat it reheat it in the microwave to warm up the rice again.

Tips:
• 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, use cling film (not shown in picture) or 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. However I've found an easier technique in using cling film to mold the onigiri and it's less messy!
• When stuffing your rice balls with tuna, flatten the rice ball first and then place only 1 teaspoon 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 or as mentioned in my previous tip, use cling film to help you with this process.
• 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.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Suggested Equipment & Products

Cutting Board

Measuring Set

Rice Cooker

Cling film

Nutrition

Calories: 278kcal | Carbohydrates: 51g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 152mg | Potassium: 90mg | Fiber: 2g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Course Side Dish, Snack

Cuisine Japanese

Keyword easy tuna onigiri recipe, homemade tuna onigiri, onigiri with tuna, rice, tuna, tuna onigiri, tuna onigiri mayo, tuna onigiri recipe