5 Easy Onigiri with Canned Tuna
Looking for new ways to enjoy tuna onigiri? Classic tuna mayo is a favorite, but there are plenty of ways to switch it up! Try these flavorful variations for a bento box or a quick snack on the go!
For onigiri basics, check out Onigiri 101 (Beginner’s Guide).
Tuna Onigiri Variations
Canned tuna is affordable, convenient, and packed with umami, making it an ideal filling for onigiri. Here, I’ll share five easy and delicious ways to give your tuna onigiri a fresh twist!
1. Classic tuna mayo
You can’t go wrong with this creamy and flavorful combination of tuna and Japanese mayo!
2. Tuna mayo & Soy sauce
Once you’ve mastered the classic, adds a splash of soy sauce for an extra umami boost.
3. Tuna mayo & Kombu
Add a tasty twist by mixing kombu tsukudani (seasoned kelp) into your rice. The salty-sweet flavor of kombu pairs beautifully with creamy tuna mayo (This is my personal favorite!)
4. Tuna mayo & Kimchi
If you love bold flavors, try this spicy twist! Mixing kimchi into your tuna onigiri adds a delicious heat.
5. Tuna mayo & Curry
Add a sprinkle of curry powder to the rice for a fragrant twist. This simple addition makes your tuna onigiri extra flavorful!
For ingredient notes and detailed instructions with step-by-step photos, check out my creamy tuna mayo onigiri recipe.
There are endless combinations of onigiri with tuna! I hope you enjoy exploring all the different flavors and find your favorites!
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Creamy Tuna Mayo Onigiri
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.
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.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!