A popular grab-and-go meal in Japan, tuna onigiri is definitely worth a try. While widely available throughout Japan, it can be hard to come by in the West unless you prepare it yourself. Luckily, tuna onigiri is quick to prepare and you only need a few ingredients.
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What is Tuna Onigiri
Tuna onigiri, or Japanese rice balls stuffed with tuna, consists of cooked tuna mixed with Japanese mayo (and sometimes sriracha sauce), surrounded by seasoned rice, formed into a triangle shape, and wrapped in a strip of nori (seaweed). While it uses essentially the same ingredients as spicy tuna roll sushi, tuna onigiri contains a greater proportion of rice than its sushi counterpart, giving it it’s own unique flavor.
Tuna is one of the most popular fillings for onigiri. You will find tuna onigiri in convenient stores and in bento boxes across Japan.
How to Make Tuna Onigiri
There are two popular ways to prepare tuna onigiri; tuna mayo onigiri and spicy tuna onigiri. They are prepared essentially the same way except the spicy tuna onigiri has a teaspoon of sriracha sauce added to the filling to give it a kick of heat. Below are step-by-step instructions on how to prepare tuna onigiri both ways:
Preparation Method 1: Tuna Mayo Onigiri
1. Cook the rice per the instructions on your rice package.
2. While the rice is cooking, drain the can of tuna and add to a small mixing bowl along with the Japanese mayo. Mix together with a fork until combined.
3. Once the rice is done cooking, cut the nori sheet into three evenly sized strips. Then cut two strips in half and place aside until needed. Be sure to use high quality, fresh nori so it will be nice and crispy.
4. When you’re ready to assemble the onigiri, wet your hands with warm water and rub a little bit of salt on them prior to handling the rice. This helps to season the rice and keep it from sticking to your hands.
5. Then take a handful of rice into your hand and flatten it slightly, making a small well in the middle for the filling.
6. Add a spoonful of the tuna and mayo mixture to the well in the middle of the rice and cover with another small handful of rice.
7. Then form the tuna rice ball into a triangle shape by cupping your hands and gently pressing the rice with your palm and fingers (see video for more detail). Most beginners tend to press too hard when shaping the rice. Instead, you want to gently use your hands to form the rice into a triangle shape.
8. Next, wrap a half strip of the nori around the bottom center of the onigiri.
9. Garnish with black sesame seeds, serve, and enjoy!
Preparation Method 2: Spicy Tuna Onigiri
1. Spicy tuna onigiri is prepared the same way as tuna mayo onigiri except for a teaspoon of sriracha sauce is added to the tuna and mayo filling before mixing. This gives the onigiri a kick of heat and is a popular way to enjoy tuna onigiri.
Tuna Onigiri Recipe
Tuna Onigiri Recipe
Equipment
- 1 Rice cooker or pot for cooking rice
- 1 Mixing bowl
Ingredients
Method 1: Tuna Mayo Onigiri
- 2 Cups Cooked Short Grain Rice
- 1 Can Cooked Tuna
- 2 Tbsp. Japanese Mayo
- 1 Nori Sheet
- 1 Tbsp. Salt
- Black Sesame Seeds For garnish
Method 2: Spicy Tuna Onigiri
- 2 Cups Cooked Short Grain Rice
- 1 Can Cooked Tuna
- 2 Tbsp. Japanese Mayo
- 1 tsp. Sriracha Sauce
- 1 Nori Sheet
- 1 Tbsp. Salt
- Black Sesame Seeds For garnish
Instructions
Preparation Method 1: Tuna Mayo Onigiri
- Cook the rice per the instructions on your rice package.
- While the rice is cooking, drain the can of tuna and add to a small mixing bowl along with the Japanese mayo. Mix together with a fork until combined.
- Once the rice is done cooking, cut the nori sheet into three evenly sized strips. Then cut two strips in half and place aside until needed. Be sure to use high quality, fresh nori so it will be nice and crispy.
- When you're ready to assemble the onigiri, wet your hands with warm water and rub a little bit of salt on them prior to handling the rice. This helps to season the rice and keep it from sticking to your hands.
- Then take a handful of rice into your hand and flatten it slightly, making a small well in the middle for the filling.
- Add a spoonful of the tuna and mayo mixture to the well in the middle of the rice and cover with another small handful of rice.
- Then form the tuna rice ball into a triangle shape by cupping your hands and gently pressing the rice with your palm and fingers (see video for more detail). Most beginners tend to press too hard when shaping the rice. Instead, you want to gently use your hands to form the rice into a triangle shape.
- Next, wrap a half strip of the nori around the bottom center of the onigiri.
- Garnish with black sesame seeds, serve, and enjoy!
Preparation Method 2: Spicy Tuna Onigiri
- Spicy tuna onigiri is prepared the same way as tuna mayo onigiri except for a teaspoon of sriracha sauce is added to the tuna and mayo filling before mixing. This gives the onigiri a kick of heat and is a popular way to enjoy tuna onigiri.
Video
Nutrition
Frequently Asked Questions
Is tuna onigiri gluten-free?
Yes. All ingredients in both tuna mayo onigiri and spicy tuna onigiri are naturally gluten-free.
Is tuna onigiri popular in Japan?
Yes. Tuna is one of the most popular onigiri fillings in Japan commonly found in convenient stores across the country.
Final Thoughts on Tuna Onigiri
I enjoy making tuna onigiri not only because it’s delicious, but also to expose my family to foods that are not common in the US. I love exploring other cultures through their food and bringing my family along for the ride. I hope that you find this recipe both fun and delicious! Happy cooking!
Check out the following links for more recipes:
Salmon Onigiri: Prepared Two Different Ways
Furikake Onigiri: Prepared Two Different Ways
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