5 from 20 votes
15-min. Easy Japanese Tuna Onigiri
This recipe details how to prepare Japanese tuna onigiri using cooked short-grain rice seasoned with salt, a tuna and Japanese mayonnaise mixture, and nori seaweed for wrapping. The rice is shaped into small flat rounds with an indentation filled with tuna mayo, then wrapped with nori for added texture and flavor. The combination of savory tuna mayonnaise and sticky rice creates a satisfying handheld snack or light meal.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
rice balls
Calories:
207 kcal
Course:
Main Course, Breakfast, Snacks
Cuisine:
Japanese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 rice balls
Amount Per Serving
Calories 207
% 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.