15-min Easy Japanese Tuna Onigiri (Print-Friendly Version)
Soft rice, tuna mayo, and nori combine in this classic Japanese handheld snack, ready in just 15 minutes.
# Ingredients You’ll Need:
→ For the Rice
01 -
2 cups cooked short-grain rice
02 -
1/2 teaspoon salt
→ Tuna Mayo Filling
03 -
5.29 ounces canned tuna in oil or water, drained
04 -
2 tablespoons Japanese mayonnaise or regular mayonnaise
→ Assembly
05 -
2 sheets nori, dry roasted seaweed
06 -
1 teaspoon sesame seeds for garnish (optional)
# How to Make It:
01 -
Transfer freshly cooked hot short-grain rice to a large bowl. Season with salt and gently mix using a rice paddle. Cover and set aside. If using cold leftover rice, cover and microwave for 2–3 minutes before seasoning.
02 -
Open the canned tuna and thoroughly drain using a fine sieve, pressing with a fork to remove excess liquid. Transfer tuna to a bowl and mix in mayonnaise until evenly combined. Set aside.
03 -
Cut nori sheets to preference. For more seaweed, cut two sheets in half for four pieces. For lighter coverage, cut a half sheet into four equal strips. Set prepared nori aside.
04 -
Keep a bowl of water nearby and moisten hands to prevent sticking. Place 1/2 cup cooked rice in your palm and shape into a ball, then flatten to about 1/2-inch thick. Create a small indentation in the center, add 2 tablespoons of tuna mayo mixture, and fold rice around the filling. Firmly shape into a ball, then form into a triangle approximately 1.5 inches thick, wetting hands as needed.
05 -
Wrap a prepared nori piece around the base and sides of each rice ball. Repeat the process for the remaining servings. Garnish each with a sprinkle of sesame seeds if desired. Serve immediately.
# Extra Tips:
01 -
Wet hands before shaping rice to prevent sticking and achieve smooth surfaces.