5 from 6 votes

This onigiri with a creamy tuna mayo filling is absolutely irresistible! It’s the perfect balance of savory and creamy flavors. Whether for a snack, lunch, or bento, you’ll want to make it again and again!

Looking for more easy onigiri recipes? Try my Okaka Onigiri, Salmon Onigiri, or Egg Onigiri!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This tuna mayo onigiri is the perfect lunchbox addition, breakfast, or a convenient snack!
Easy-to-follow steps and minimal ingredients make this recipe beginner-friendly.
This recipe also includes five delicious tuna mayo filling variations to enjoy more!

Onigiri (Japanese Rice Balls)

Onigiri is a Japanese food made of steamed rice filled with ingredients, formed into a triangle shape, and wrapped in seaweed. It’s perfect for a quick meal or snack, and the best part is you can easily customize it by choosing your favorite onigiri fillings.

Recipe Ingredients

You’ll need the following ingredients to make this recipe:

Canned Tuna: Both water- and oil-packed tuna work well. Just be sure to drain any excess liquid before mixing with mayo.
Japanese Mayonnaise: Adds a rich, creamy flavor. Kewpie or Ajinomoto are great choices, but regular mayo works too.
Japanese Rice: Use Japanese short-grain rice for making onigiri as it’s sticky and can hold the shape of triangular shape.
Nori seaweed: A type of seaweed that’s dried, crispy, and sold in sheets like the picture above. Get this full-size nori sheet (8.3”x 7.5” or 21 x 19 cm in general) at a grocery store. This size is too large for onigiri (perfect for a sushi roll, though), so we are going to divide it into 3.

How To Make Tuna Mayo Onigiri: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Prepare tuna mayo filling by mixing canned tuna and mayonnaise.

Step 2

Put the rice in a small bowl and add the tuna mayo in the center.

Step 3

Form a triangle shape by pressing gently with both your hands.

Step 4

Wrap the triangular rice with nori.

Eat right away if you like crispy nori seaweed. Or wait a few minutes for a softer texture, like in the picture above!

Recipe Tips

Shaping onigiri can be tricky, especially if the rice sticks to your hands. To make it easier, dampen your hands with water or use plastic wrap to handle the rice without mess.
Getting that perfect triangular shape can also be challenging. Using a mold or shaping the rice with plastic wrap can help you make uniform onigiri every time.
When wrapping with nori, pay attention to the texture of the sheet—one side is shiny, and the other is slightly rough. Make sure the shiny side faces outward for a more polished and appetizing look.

Storage

Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:

Wrap each onigiri tightly in plastic wrap to maintain their moisture.
At room temperature, onigiri can be stored for up to half a day.
In the fridge, they can be kept for a couple of days.
If you plan for longer storage, freeze them for up to one month. When freezing, avoid wrapping the nori sheet. Reheat in a microwave just before eating to prevent dryness; do not thaw at room temperature.

What To Serve With

Onigiri pairs well with many different dishes! I suggest serving with vegetable tempura, tofu seaweed salad, and daikon miso soup.

Variations

More variations for onigiri with tuna? I’ve got some suggestions for you! You can mix in ingredients like salty and spicy for a savory flavor! Find out more in this 5 easy onigiri with canned tuna!

five tuna mayo onigiri on a round plate.

There are endless combinations of onigiri with tuna! I hope you will enjoy exploring all the different flavors and find your favorite ones!

A Different Way to Wrap Nori

How to wrap onigiri in nori seaweed step by step.

Here’s another method for wrapping the nori around the rice. With this technique, the rice is wrapped from both sides, so you don’t have to worry about the rice falling apart when eating.

Place the triangular-shaped rice in the center of the nori.
Fold the nori on both sides diagonally.
Fold the lower part of the nori toward the bottom of the rice.

I recommend placing the ingredients on top of Onigiri, like in the picture above. It’s easy to see what’s inside, but it also looks so cute!

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Looking for more onigiri filling ideas? Check out our Onigiri eBook! From classics to creative options, all compiled conveniently in one place!

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More Onigiri Recipes You Will Love

Leave a Rating!

I hope you enjoy this tuna onigiri recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Creamy Tuna Mayo Onigiri

5 from 6 votes

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Prep: 5

Cook: 5

Total: 10

Servings: 4 onigiri

Author: Juri Austin

Learn how to make a popular Japanese rice ball, Tuna Mayo Onigiri! With only five simple ingredients, you can have them ready in under ten minutes! Tuna onigiri is perfect for a lunch box or a portable snack on the go!

Ingredients

Instructions

Preparation: Cut the nori sheet into three equal pieces. Open the canned tuna, drain it, and combine it with mayonnaise. Prepare the cooked rice, a bowl of water, and salt.
Assemble: Place some rice in a small bowl, make a small dent in the center, and add 1 or 2 teaspoons of tuna mayo. Cover with more rice.
Shape the Onigiri: Wet your hands with water, sprinkle salt (using two fingertips) on your palms, and rub together. Place the rice in your hand and gently press with both palms to form a triangle, rolling it a few times to shape.
Wrap: Wrap the rice ball with a piece of nori.

Video

Notes

Storage: Wrap each one with plastic wrap, put it in a container, and keep them in the fridge for a couple of days and one month in the freezer.
Variations: See the “Variations” section for more tuna onigiri ideas.
To prevent rice from sticking, wet your hands or use plastic wrap.
Using an onigiri mold makes shaping triangles quick and easy.
When adding nori, place the shiny side outward for a polished look.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 29g | Protein: 10g

Course: Rice

Cuisine: Japanese

Keyword: onigiri, tuna

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