15-min. Easy Japanese Tuna Onigiri
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 rice balls
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Calories
207 kcal
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Course
Main Course, Breakfast, Snacks
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Cuisine
Japanese
15-min. Easy Japanese Tuna Onigiri
Description
The 15-min. Easy Japanese Tuna Onigiri recipe focuses on shaping flavorful rice balls filled with a mix of tuna and Japanese-style mayonnaise. The rice used is sticky short-grain, which is essential for holding its shape when formed into onigiri. Seasoning the rice with salt enhances its flavor before shaping it into flattened rounds. Tuna is drained and combined with mayonnaise to create a creamy filling placed in the center of each rice portion. Nori seaweed sheets are cut to preferred sizes and wrapped around the rice for a subtle umami crispy contrast. Sesame seeds can be used as a garnish for additional texture and visual appeal.
The resulting snack balances the mildness of seasoned rice with the rich, creamy tuna mayo, delivering a casual, comforting bite. This method requires no cooking beyond preparing the rice, making it accessible for quick preparation or convenient lunch options. Nori adds a pleasant dry roasted note complimentary to the moist rice and filling. These onigiri are practical for lunchboxes or casual meals and can be adjusted to personal preferences in nori quantity and filling amount.
Shaping the rice while wetting hands prevents sticking and facilitates forming consistent shapes. Using canned tuna in oil drained thoroughly ensures the filling is not watery, preserving the onigiri’s texture. Adjusting the amount of tuna mayo or salt in the rice allows customization of flavor intensity. Leftover rice should be reheated before shaping to help maintain stickiness and ease of molding.
Ingredients
- 2 heets nori or use ½ sheet if you prefer less
- 1 tsp sesame seeds for garnishing, optional
For the Rice
- 2 cups short grain rice if you're making fresh rice, see Notes below, cooked
- ½ teaspoon salt
Tuna Mayo Mixture
- 5.29 oz tuna in oil recommended, or canned tuna in water, canned
- 2 tablespoon mayonnaise or regular mayonnaise, Japanese style
Instructions
- Transfer hot cooked short-grain rice into a large bowl and season with salt with a rice paddle. Cover and set aside. (If you're using leftover cold rice, cover and microwave it for 2-3 minutes prior to seasoning).
- Open a can of tuna and strain the tuna using a fine sieve removing as much of the liquids as possible by pressing it with a fork. Transfer the strained tuna to a small bowl. Mix in the Japanese mayo until combined. Set aside.
- For the nori sheets, the amount used is personal preference. If you prefer more dry roasted seaweed, use two nori sheets and cut them into half so you have 4 pieces. If you prefer less nori, use half a sheet and cut them into 4 equal strips. Set aside.
- Prepare a bowl of water nearby and dip clean hands into the water. Take ½ cup or 100 grams cooked rice and place it into the palm of your hand. Shape it into a round ball, then flatten into a ½-inch thick pancake. Make a dent in the middle. Place 2 tablespoon or 30 ml of tuna mayo mixture into the dent. (*If you have an onigiri mold or a large sheet of plastic wrap, use these tools to help easily mold the rice balls to prevent a sticky mess)
- Fold the rice over the filling and as you fold, push the filling into the center. Firmly pack it into a ball, flatten it so it's 1.5-inch thick and shape it into a triangle, wetting your hands as needed.
- Wrap a sheet nori from the base of the triangle around the sides and repeat this process until you have 4 rice balls in total. Garnish each piece with sesame seeds. Enjoy immediately!
Notes
- For fresh rice, rinse until water runs clear and cook with proper water ratio for sticky texture.
- Use leftover rice warmed in microwave if fresh rice is unavailable.
- Drain tuna thoroughly to avoid watery filling.
- Adjust nori quantity based on personal preference for seaweed flavor.
- Wetting hands with water while shaping rice prevents sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4rice balls
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 16mg | 5% |
| Sodium | 418mg | 17% |
| Potassium | 99mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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