Tuna Mayo Onigiri (Japanese Rice Balls)
Learn how to make a popular Japanese rice ball, Tuna Mayo Onigiri! With only five ingredients, you can have them ready in under ten minutes!
Looking for more onigiri recipes? Try my Okaka Onigiri, Salmon Onigiri, 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
Recipe Ingredients
You’ll need the following ingredients to make this Tuna Mayo Onigiri:

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.

Here you go! Eat right away if you like crispy nori seaweed. Or wait a few minutes for a softer texture, like in the picture!
A Different Way to Wrap Nori

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!
Variations of Tuna Onigiri

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!
- Tuna Mayo and Wasabi: Add spicy Japanese horseradish, called wasabi, to the tuna mayo mixture for a spicy kick.
- Tuna Mayo and Soy Sauce: Drizzle soy sauce over the tuna mayo filling for an extra savory flavor.
- Tuna Mayo and Shio Kombu: Mix in seasoned kombu seaweed, known as shio kombu, to your rice for a tasty twist. (This is my favorite!)
- Tuna Mayo and Kimchi: Mix in some spicy kimchi to add a Korean-inspired twist to your rice. If you’re looking for spicy tuna onigiri recipes, try this variation.
- Tuna Mayo and Curry: Mix in some curry powder with your rice for a flavorful and aromatic onigiri.

There are endless combinations of onigiri with tuna! I hope you will enjoy exploring all the different flavors and find your favorite ones!
Storage
Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:
Grab Your Onigiri Filling eBook!
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
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I hope you enjoy this Tuna Mayo Onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Tuna Mayo Onigiri (Japanese Rice Balls)
Print Pin SaveIngredients
- 14 oz Cooked Japanese Short-grain Rice, 4 small bowls of rice, 400g
- 2 Nori Sheets
- pinch of Salt
- 1 Canned Tuna, 5 oz/140g
- 2 tbsp Mayonnaise
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 mayo onigiri ideas.
- Japanese short-grain rice (starchy and sticky) is ideal for making onigiri. If you are new to cooking rice, see “How to Cook Japanese Stove on the Stove.”
- The filling amount is up to you, so feel free to tweak it for your preference.