Creamy Tuna Mayo Onigiri (With Video!)
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
Recipe Ingredients
You’ll need the following ingredients to make this recipe:
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!
Storage
Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:
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!
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
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
Print Pin SaveIngredients
- 1 Canned Tuna, 5 oz/140g
- 2 Tbsp Mayonnaise
- 3-4 cups Cooked Japanese Rice
- 2 Nori Sheets
- A little Salt, for shaping onigiri
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.