Simple yet satisfying tuna mayo onigiri are the go-to for a convenient and tasty meal! These Japanese rice balls are filled with a creamy tuna and mayo combo and wrapped in nori seaweed. Onigiri are a super popular Japanese food and best-selling item at convenience stores in Japan because they’re quick and easy to eat on the go but are still healthy and filling. Tuna mayo is a classic onigiri flavor and is one that everyone loves. Follow along with this tuna mayo onigiri recipe to learn how to make these rice balls at home for a delicious snack or light meal or to add to a bento box!
Table of contents
What is Tuna Mayo Onigiri?
Tuna mayo onigiri is a type of onigiri (rice ball) that is filled with a mixture of canned tuna and Japanese mayo. The tuna filling sits in the centre of the onigiri which is commonly shaped into a triangle and wrapped in a nori sheet. The combination of the savory tuna and creamy mayonnaise creates a simple yet delicious flavour that perfectly matches the plain cooked rice. It’s a popular onigiri choice and can be found in convenience stores, supermarkets, and specialty onigiri shops in Japan. It’s also easy to make at home to add to bento boxes, as part of a main course, or as a snack.
Ingredients Needed for Tuna Mayo Onigiri
To make the perfect tunamayo onigiri, you will need the following essential ingredients:
- Cooked Japanese short-grain rice : choose a high-quality short-grain rice, preferably Japanese short grain rice, for the best texture and flavor. Some rice brands outside of Japan label this type of rice as “sushi rice” but it can be used to make onigiri too. The only difference is that for sushi, the rice needs to be seasoned with sushi vinegar after cooking the rice but this is not necessary for onigiri. Do not use medium or long-grain rice, it is not the right texture and won’t hold the onigiri together.
- Canned tuna : Use canned tuna in water and drain it.
- Mayonnaise : use Japanese mayonnaise (I recommend Kewpie mayo) because it adds richness and flavor to the filling. Japanese mayo is different from American mayo because only the yolk is used instead of the whole egg.
- Salt : add a pinch of salt to enhance the flavor of the rice or tuna.
- Nori seaweed sheets : Wrap the onigiri with nori for flavor and to provide a convenient handle for eating.
- Optional toppings : You can garnish the onigiri with optional toppings such as sesame seeds or furikake (Japanese rice seasoning).
Step-by-Step Instructions for Making Tunamayo Onigiri
Here are the simple steps for this tuna onigiri recipe:
- Cook the rice: Rinse the Japanese short-grain rice until the water runs clear. Cook the rice according to the package instructions or using a rice cooker. If you don’t have a rice cooker and need an instruction to cook rice like Japanese do, read the recipe here.
- Prepare the filling: In a bowl, mix the drained and flaked tuna with Japanese mayonnaise. Adjust the ingredients to taste.
- Shape the onigiri : There are mainly three ways to shape onigiri into a triangle shape. It can be done by hand with and without a plastic wrap or using a mold.
- With plastic wrap – place some plastic wrap over a small bowl. Add 1/2 cup of cooked rice over the plastic wrap. Make a small well in the centre of the rice and fill with a spoonful of the tuna mayo mixture. Top with another 1/2 cup of cooked rice. Lift up the plastic wrap and wrap around the rice ball to shape.
- Without a plastic wrap – Wet your hands with water to prevent the rice from sticking. Take 1/2 cup of cooked rice and gently flatten in in the palm of your hand. Place a spoonful of the tuna mayo filling in the centre of the rice. Top with another 1/2 cup of rice and fold the rice around the filling, shaping it into a triangle. If you are not sure how to make triangle shape, see this post.
- Using an onigiri mold – submerge the onigiri mold in a bowl of water to wet the mold to avoid rice sticking to it. Fill the bottom of the mold with 1/2 cup of cooked rice. make a small well in the centre of the rice and fill with a spoonful of the tuna mayo mixture. Top with another 1/2 cup of rice and press firmly with the lid of the mold.
- Wrap with nori: If desired, wrap the onigiri with a sheet of nori seaweed. The nori will provide a convenient handle for eating and add a subtle flavor.
- Repeat: Repeat the shaping and wrapping process until you have made the desired number of tunamayo onigiri.
Variations for Tunamayo Onigiri
While the classic Tunamayo Onigiri is already delicious on its own, you can also experiment with creative variations to add a twist to the traditional recipe. Here are some ideas:
- Spicy Tuna Onigiri: Add a kick of heat by mixing spicy mayonnaise or sriracha sauce into the tuna mayo filling.
- Avocado Tunamayo Onigiri: Add slices of creamy avocado to the filling for an extra layer of richness and flavor.
- Teriyaki Tunamayo Onigiri: Drizzle teriyaki sauce over the onigiri or mix it into the tuna mayo filling for a sweet and savory twist.
- Pickled Vegetable Tunamayo Onigiri: Add pickled vegetables, such as takuan (pickled daikon radish) or umeboshi (pickled plum), to the filling for a tangy and refreshing taste.
- Soy sauce: Add soy sauce to the tuna mayo filling to add flavour and a touch of saltiness.
Tips and Tricks for Making Perfect Tunamayo Onigiri Every Time
To achieve the best Tunamayo Onigiri, here are some tips and tricks:
- Use freshly cooked rice: The texture of the rice is crucial for the perfect onigiri. Use freshly cooked rice that is still warm for the best results.
- Wet your hands: Wet your hands with water before shaping the onigiri to prevent the rice from sticking to your hands. Or use a sheet of plastic wrap or a mold.
- Press firmly: Press the rice firmly when shaping the onigiri to ensure it holds its shape and doesn’t fall apart. It should not fall apart if you use quality Japanese rice such as Koshihikari rice.
- Serve at room temperature: Onigiri are best when served fresh and at room temperature. Allow the onigiri to cool slightly before serving.
- Storing onigiri: It’s not recommended to store onigiri. They’re best when eaten fresh because they don’t store well. They’ll be ok in the fridge for a little while but after a few hours the rice will harden and become dry.
Serving Suggestions and Pairing Ideas for Tunamayo Onigiri
Tunamayo onigiri can be enjoyed on its own as a satisfying snack or combined with other dishes for a complete meal. Here are some serving suggestions and pairing ideas :
- Bento box: Pack tunamayo onigiri in a bento box along with other Japanese-inspired items, such as tamagoyaki (rolled omelette), salted salmon, ebifry, teriyaki meatballs, edamame, and pickled vegetables.
- Salad: Serve tunamayo onigiri with fresh salad such as cucumber sunomono, Asian cucumber salad, gomaae, or shiraae for a light and refreshing meal.
- Miso soup: Enjoy tunamayo onigiri alongside a bowl of hot miso soup for a comforting and nourishing combination.
- Japanese tea: Pair tunamayo onigiri with a cup of green tea, hojicha tea, or barley tea for a soothing drink to go with the onigiri.
Tunamayo Onigiri Rice Balls ツナマヨおにぎり
Tunamayo onigiri are a delicious and easy-to-make Japanese snack. These flavorful rice balls are perfect for a quick lunch or snack on the go!
Servings: rice balls
Ingredients
- 2 cupps Cooked rice
- 1 Small can of tuna in brine or oil * 3 oz/95g in Australia
- 1 tbsp Japanese Mayonnaise *1
- 1 Nori seaweed sheet
Instructions
Preparation
- Prepare the rice by rinsing it under cold water until the water runs clear. Then cook the rice according to the package instructions or by using a pot or rice cooker *2
- Drain the brine or oil and empty the can of tuna into a small mixing bowl. Add the Japanese mayonnaise to it and combine well. Set it aside
- Cut the nori seaweed sheet in half and toast them slightly.
Shaping Onigiri (by Hand with plastic wrap) *3
- Place some plastic wrap over a rice bowl.
- Add 1/2 cup of cooked rice on the plastic wrap.
- Make a small well in the centre of the rice and fill with a spoonful of the tuna mayo mixture.
- Top with another 1/2 cup of cooked rice.
- Lift up the plastic wrap and wrap around the rice ball to shape.
- Shape the onigiri into a triangle (or ball) by gently squeezing the rice in the palm of your hands.
- Wrap with nori: If desired, wrap the onigiri with a sheet of nori seaweed. The nori will provide a convenient handle for eating and add a bit of flavor.
- Repeat: Repeat the shaping and wrapping process until you have made the desired number of tunamayo onigiri.
Notes
*1 If you don’t have access to Japanese mayonnaise such as kewpie mayo, see this recipe for DIY.
*2 See the post “how to cook rice Japanese way”.
*3 See above post for shaping methods; the instructions in the recipe card are for shaping by hand with plastic wrap.
*4 40 minutes prep time vary depends on rice cooker.
Nutrition
Calories: 218kcal · Carbohydrates: 0.4g · Protein: 25g · Fat: 12g · Saturated Fat: 2g · Polyunsaturated Fat: 6g · Monounsaturated Fat: 4g · Trans Fat: 0.01g · Cholesterol: 18mg · Sodium: 399mg · Potassium: 182mg · Fiber: 0.01g · Sugar: 0.04g · Vitamin A: 135IU · Vitamin C: 0.5mg · Calcium: 13mg · Iron: 1mg
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