Tuna Onigiri Recipe: Savory Japanese Rice Balls
Savory Japanese rice balls filled with creamy tuna, wrapped in nori, ideal for lunchboxes or snacks.
Ingredients
- 2 cups sushi rice short-grain Japanese rice
- 2 ¼ cups water for cooking rice
- 1 can 5 oz tuna in water, drained
- 2 tbsp mayonnaise
- 1 tsp soy sauce
- ½ tsp rice vinegar optional, for tang
- ¼ tsp salt for rice
- 2-3 sheets nori seaweed cut into 2-inch wide strips
- Optional: 1 tsp sesame seeds or furikake for garnish
- Optional: 1/2 tsp wasabi or sriracha for spice
Instructions
- Rinse and cook sushi rice with water; mix in salt and cool slightly.
- Mix tuna, mayonnaise, soy sauce, and optional vinegar or spice.
- Wet hands, scoop 1/3 cup rice, flatten, add 1 tbsp tuna, and shape into a ball or triangle. Repeat for 6 onigiri.
- Wrap each with a nori strip.
- Sprinkle with optional sesame seeds or furikake; serve or wrap for later.
Notes
- Use sushi rice for stickiness.
- Wet hands to prevent sticking.
- Keep nori crisp by wrapping just before eating.
- Serve with miso soup or pickles.