15-min. Easy Japanese Tuna Onigiri
A delicious rice ball stuffed with tuna, mayo wrapped with dry roasted seaweed. This quick and easy Japanese tuna onigiri is made in 15 minutes with only 6 ingredients. Great for breakfast, as a snack, meal, lunchbox item or picnic food!
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 sheets nori (or use 1/2 sheet if you prefer less)
- 1 tsp sesame seeds (for garnishing, optional)
- 2 cups cooked short grain rice (*if you're making fresh rice, see Notes below)
- 1/2 tsp salt
- 5.29 oz canned tuna (in oil recommended, or canned tuna in water)
- 2 tbsp Japanese mayo (or regular mayonnaise)
Instructions
- 1
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).
- 2
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.
- 3
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.
- 4
Prepare a bowl of water nearby and dip clean hands into the water. Take 1/2 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 1/2-inch thick pancake. Make a dent in the middle. Place 2 tbsp 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)
- 5
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.
- 6
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!