Tuna mayo onigiri are Japanese style rice balls wrapped in nori seaweed. They are easy to make, so delicious, and work perfect as a snack or portable lunch!
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These onigiri rice balls are fun to make, packable, and simple yet addictively delicious. The tuna mayo stuffing is creamy, umami rich, and has the perfect saltiness to go with rice.
The stuffing is super quick and easy to make, by just mixing 4 ingredients in a bowl. Then all it takes is to wrap the filling in Japanese rice, and serve with nori.
Why tuna and mayo?
Tuna + mayonnaise sounds like it has a modern western influence but it has been around for decades. Interestingly, it was Seven-Eleven Japan that came up with the idea in 1983, after one of the employees saw his child topping a warm bowl of rice with canned tuna and mayonnaise. Nowadays, out of all the rice ball options you’ll see at Japanese convenience stores, tuna mayo onigiri is definitely one of the most popular ones!
How to shape onigiri
For shaping, you can either wet your hands to prevent the rice from sticking, or use plastic wrap which I recommend from a sanitary standpoint.
The cute triangular shape is made by cupping one hand (with the other one flat), forming sharp corners. And I have to add... Don't worry if they are not perfectly shaped! Your rice balls will still be delicious.
Ingredients for this recipe
- Canned tuna
- Mayonnaise
- Sesame oil
- Salt
- Cooked Japanese rice - See this post for making perfect rice with Instant Pot.
- Nori seaweed
How to make tuna mayo onigiri
Step 1. In a small bowl, combine the tuna, mayonnaise, sesame oil and salt together. Mix well.
Step 2. Place a piece of plastic wrap on a flat surface. Sprinkle a pinch of salt over the plastic wrap, then spread ¼ of the rice.
Step 3. Place ¼ of the tuna mix in the middle of rice. Meet the edges of the plastic wrap together to form a rice ball, wrapping in the tuna.
Step 4. Wrap the rice ball with nori. Repeat to make 3 more rice balls.
FAQ
Tuna mayo onigiri can be kept in the fridge for up to 3 days. To reheat, microwave for about 20 seconds per piece or heat up in a pan with a little bit of oil. They can also be cling wrapped individually and frozen for up to one month.
As nori absorbs moisture quickly, wrap your onigiri with nori right before you eat if you prefer more crispiness. If you are carrying tuna mayo onigiri, make sure to store the nori in a separate airtight bag.
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Recipe
Tuna Mayo Onigiri
Equipment
- Plastic wrap optional
Ingredients
For tuna mayo filling
- 3 ounces canned tuna drained
- 2 tablespoons mayonnaise
- 1 teaspoon sesame oil
- 2 pinches salt or more
For rice balls
- 3 cups cooked Japanese rice
- 4 pinches salt
- 1 sheet full size nori split into 4 strips
Instructions
- In a small bowl, combine the tuna, mayonnaise, sesame oil and salt together. Mix well.
- Place a piece of plastic wrap on a flat surface. Sprinkle a pinch of salt over the plastic wrap, then spread ¼ of the rice.
- Place ¼ of the tuna mix in the middle of rice. Meet the edges of the plastic wrap together to form a rice ball, wrapping in the tuna. Make it into a triangular shape.
- Remove the plastic wrap. Wrap the rice ball with nori. Repeat to make 3 more rice balls.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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