15-min Easy Japanese Tuna Onigiri

There is nothing like homemade Japanese tuna onigiri when you need a satisfying snack in minutes. Creamy tuna mayo is tucked inside sticky warm rice and bundled with crisp nori. It is so easy you will want to make them every week. These rice balls are perfect for a light lunch for school or work and are always a hit on picnics and road trips.

I started making these as a quick fix for my son's lunchbox. Now he begs for them and even helps shape the rice. We both love how hands-on and fast this is.

Gather Your Ingredients

• Short grain rice: Delivers classic sticky Japanese texture use fresh or day-old rice just make sure it is still moist
• Salt: Seasons the rice so every bite is flavorful even before adding filling choose fine sea salt for best results
• Canned tuna: Preferably in oil for richer taste and moistness good quality solid tuna works best
• Japanese mayonnaise: Infuses creamy tangy flavor if you cannot find it regular mayo will work but Japanese brands like Kewpie lift the taste
• Nori sheets: Add necessary crunch and a savory ocean flavor buy dry roasted seaweed for best results
• Sesame seeds: Give a fragrant crunchy finish sprinkle on if you want extra texture and nuttiness

How to Make It

Prep and Season the Rice:

Transfer hot cooked short grain rice to a large bowl use a rice paddle for fluffing season with salt and mix thoroughly then cover to keep warm If using leftover rice microwave until piping hot and soft before seasoning

Prepare Tuna Mayo Mixture:

Open your can of tuna and press out all liquid using a fine sieve and fork move the tuna to a small bowl blend it together with Japanese mayo until smooth and creamy then set aside

Cut and Prep Nori:

Decide how much nori you want slice two sheets into four large pieces for full coverage or one half sheet into strips for a smaller wrap arrange the nori pieces nearby for easy assembly

Wet Hands and Shape Rice Ball:

Fill a bowl with water dip your hands in so the rice does not stick scoop half a cup of rice into your palm pat it into a thick pancake shape about half an inch thick use your thumb to make a deep dent in the center

Fill with Tuna:

Spoon about two tablespoons of tuna mayo mixture right into the dent make sure it sits in the middle keep edges clear for folding

Enclose and Shape:

Fold the rice around the filling press it closed so tuna is fully encased pack firmly reshape into a flat triangle wet your hands as needed so the rice does not cling

Finish and Wrap:

Press a sheet or strip of nori onto the base let it wrap up the sides repeat until you have four onigiri top with sesame seeds for garnish serve immediately for best texture

My favorite part is definitely the first bite when the salty seaweed cracks and the savory tuna mayo bursts out it reminds me of childhood vacations at the seaside where my mom would pack these for the long drive the rice stayed perfectly soft for hours thanks to her gentle hands and secret tip of always covering the bowl

Flavor Boosters

Onigiri tastes best freshly made but you can wrap leftovers tightly in plastic wrap keep in the fridge for up to twelve hours for longer storage add a damp paper towel to maintain moisture and microwave briefly to warm Nori may soften in the fridge add a fresh piece if you like the crisp bite

Serving Suggestions

Pack onigiri in a lunchbox with fruit and edamame for a classic Japanese school lunch They are also perfect with hot green tea for a light breakfast or served picnic-style with vegetable sticks and miso soup

Creative Twists

Swap regular mayo for sriracha mayo or avocado mayo for extra flare If you like texture try minced cucumbers or chopped pickled veggies in the tuna mixture Kids sometimes love a sprinkle of furikake rice seasoning if you have it on hand

Onigiri is easy enough for busy mornings and special enough for a lunchbox treat. Once you try them homemade you may never buy store-bought again.

Recipe FAQs

→ How do I prevent rice from sticking to my hands?

Keep a bowl of water nearby and wet your hands before shaping the rice. This stops sticking and makes forming balls easier.

→ Can I use any type of rice?

Short grain Japanese rice is recommended for its sticky texture. Long grain rice won’t hold its shape as well.

→ What kind of tuna works best?

Canned tuna in oil is ideal for moisture and flavor, but tuna in water also works. Drain thoroughly before mixing.

→ Can I substitute mayonnaise?

Japanese mayonnaise is preferred for its flavor, but regular mayo is a fine substitute for the tuna mixture.

→ How should I store leftover onigiri?

Wrap tightly in plastic wrap and refrigerate. Consume within 24 hours for best taste and texture.