Tuna Mayo Onigiri (Printable)
Classic Japanese rice balls stuffed with savory tuna mayonnaise filling
# What You’ll Need:
→ Rice
01 - 2 cups Japanese short-grain rice
02 - 2 1/2 cups water
→ Filling
03 - 1 can (5 oz) tuna in water, drained
04 - 3 tablespoons Japanese mayonnaise (e.g., Kewpie)
05 - 1 teaspoon soy sauce
06 - 1/4 teaspoon ground black pepper (optional)
→ Assembly
07 - 1/2 teaspoon salt
08 - 6 small sheets nori (seaweed), cut into strips
# How To Make:
01 - Rinse the Japanese short-grain rice several times under cold running water until the water runs completely clear. Drain thoroughly to remove excess starch.
02 - Combine the drained rice with 2 1/2 cups of water in a rice cooker or heavy-bottomed pot. Cook according to the appliance or package instructions. Once finished, allow the rice to rest covered for 10 minutes to let the moisture redistribute evenly.
03 - While the rice rests, combine the drained tuna, Japanese mayonnaise, soy sauce, and ground black pepper in a mixing bowl. Fold and stir until the mixture is creamy and all ingredients are evenly incorporated.
04 - Once the rice is still warm but cool enough to handle safely, wet both hands lightly with water. Rub a small pinch of salt across your palms — this prevents the rice from sticking and adds a light seasoning to the exterior.
05 - Scoop approximately 1/2 cup of warm rice into one hand and flatten it into a round disc. Place a generous spoonful of the tuna mayo filling in the center, then gently fold the rice over the filling. Cup your hands together to seal and shape the onigiri into a triangle or oval form. Repeat with the remaining rice and filling to make 6 onigiri total.
06 - Wrap a strip of nori around the base or center of each onigiri, pressing gently so it adheres. Serve immediately or wrap tightly for packing into lunchboxes.
# Expert Advice:
01 -
- The filling is addictive enough that you will catch yourself eating it straight from the bowl with a spoon before any rice gets shaped.
- They travel beautifully, making them the quiet heroes of road trips, park picnics, and desk lunches that actually feel special.
02 -
- If the rice is too hot when you shape it, the tuna filling will melt into a mess, so wait until it is warm but comfortable to touch.
- Wet hands between every single onigiri or the rice will glue itself to your skin in a very frustrating way.
03 -
- Spread the cooked rice on a tray or plate for a few minutes so it cools evenly and becomes much easier to handle without burning your fingers.
- The salt on your palms is not optional because it is the only seasoning on the outside of the rice and it makes a surprising difference in every bite.