Tuna Onigiri Recipe: A Taste of Japan that You'll Love

Looking for an easy and delicious way to explore Japanese recipe ideas? This tuna onigiri recipe is a perfect introduction to the art of Japanese rice balls. With savory tuna tucked inside soft, seasoned rice and wrapped in nori, onigiri is a snack loved by all ages. It’s simple to make, portable, and endlessly customizable.

Tuna Onigiri Recipe

Recipe by SoukaynaCuisine: JapaneseDifficulty: easy recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

This tuna onigiri recipe combines savory tuna with perfectly seasoned rice, wrapped in nori for an authentic Japanese treat. A must-try for fans of Japanese recipe ideas!

Ingredients

For the Rice
2 cups Japanese short-grain rice
2 1/2 cups water
2 tbsp rice vinegar
1 tsp salt
1 tbsp sugar
For the Tuna Filling
1 can (5 oz) tuna, drained
2 tbsp Japanese mayonnaise
1 tsp soy sauce
1/2 tsp sesame oil
For Assembly
6 sheets of nori (seaweed), cut into strips
Sesame seeds (optional)

Directions

Cook the Rice:
Rinse the rice in cold water until the water runs clear. Combine with water in a rice cooker or pot. Cook until tender, then let it rest for 10 minutes.
Season the Rice:
Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the mixture into the warm rice.
Prepare the Tuna Filling:
In a bowl, mix tuna, Japanese mayonnaise, soy sauce, and sesame oil until well combined.
Shape the Onigiri:
Wet your hands to prevent sticking. Take a handful of rice and flatten it slightly in your palm. Add 1-2 teaspoons of the tuna filling to the center.
Seal the Filling:
Encase the filling with rice and shape it into a triangle or ball. Repeat with the remaining rice and filling.
Wrap with Nori:
Wrap a strip of nori around the onigiri. Sprinkle with sesame seeds if desired.
Serve and Enjoy:
Serve immediately or store in a sealed container for up to 4 hours.

Notes

Rice Matters: Use Japanese short-grain rice for authentic texture and stickiness.
Mayonnaise Substitute: If you can’t find Japanese mayonnaise, regular mayo with a pinch of sugar works.
Storage Tip: Wrap onigiri in plastic wrap to prevent drying out.

Tips for Perfect Tuna Onigiri Recipe

Keep Your Hands Wet: Wet hands prevent rice from sticking during shaping. Add a pinch of salt to the water for extra seasoning.
Don’t Overfill: Use just enough filling to prevent the onigiri from breaking apart.
Cool Rice Slightly: Warm rice is easier to shape, but avoid using piping hot rice.
Fresh Nori: Add nori right before serving to maintain its crisp texture.
Experiment with Shapes: While triangular onigiri is traditional, round or cylindrical shapes work just as well.

Recipe Variants

Spicy Tuna Onigiri: Add sriracha or chili oil to the filling for a spicy kick.
Vegetarian Onigiri: Substitute tuna with avocado, pickled plum (umeboshi), or sautéed mushrooms.
Seafood Twist: Use salmon, crab, or shrimp in place of tuna.
Flavored Rice Onigiri: Mix furikake (rice seasoning) or chopped herbs into the rice for extra flavor.

FAQ

Can I make onigiri ahead of time?

Yes, onigiri can be made a few hours in advance. Wrap them tightly in plastic wrap and store at room temperature for up to 4 hours.

What can I use instead of nori?

If you’re not a fan of seaweed, wrap the onigiri in lettuce or simply leave them unwrapped.

Can I freeze onigiri?

It’s best to freeze plain rice balls and add fillings fresh. Wrapped onigiri doesn’t freeze well as the texture of nori changes

Why is the rice falling apart?

Ensure you’re using sticky, short-grain rice and pressing firmly when shaping the onigiri.

If you enjoyed this recipe, explore our Spinach Garlic Stuffed Flatbread Recipe for another unique and satisfying dish.

Mastering this tuna onigiri recipe is your gateway to enjoying authentic Japanese flavors at home. With its simple ingredients and endless variations, it’s a delightful addition to your list of Japanese recipe ideas. Try it today and experience the joy of making (and eating) this classic snack!