Speedy 15-Minute Japanese Tuna Onigiri Recipe

Japanese cuisine offers delightful tuna onigiri as a quick, satisfying snack that blends simplicity with incredible flavor.

These compact rice balls represent a beloved staple in home cooking across japan.

Soft, steamed rice envelops seasoned tuna in a handheld package that feels both comforting and exciting.

Compact and portable, onigiri elevates ordinary ingredients into something extraordinary through thoughtful preparation and traditional techniques.

Each bite delivers a perfect balance of textures, combining fluffy rice with savory fish filling.

Crisp nori wrapping adds an elegant finishing touch that elevates this humble dish.

Your taste buds will dance with excitement as you experience this authentic Japanese culinary tradition.

Japanese Tuna Onigiri in Just 15 Minutes

• Speedy Meal Mastery: Whip up delicious Japanese tuna onigiri in just 15 minutes, perfect for busy food lovers craving a quick and satisfying lunch or snack.
• Texture Triumph: Enjoy the delightful contrast between soft, warm rice, creamy tuna mayo filling, and crisp nori wrapper that creates a mouthwatering bite with every mouthful.
• Foolproof Technique: The simple plastic wrap method makes shaping onigiri a breeze, even for novice cooks who want to explore Japanese cuisine without complicated techniques.

Ingredients Checklist for Japanese Tuna Onigiri

Main Ingredients:

• Rice: Soft, warm Japanese short-grain rice perfect for creating a sticky base for onigiri.
• Canned Tuna, Mayonnaise: Classic Japanese filling with creamy texture and rich protein content.

• Sesame Oil: Adds authentic nutty flavor and aromatic essence to the rice.
• Salt: Enhances overall taste and helps balance the rice's flavor.

• Nori Seaweed: Traditional Japanese wrapper that provides umami flavor and helps hold the onigiri together, with a crisp texture.

Instructions to Build Japanese Tuna Onigiri

Step 1: Prepare Rice Base

Combine warm cooked rice with sesame oil and salt. Mix thoroughly until ingredients are evenly distributed. Keep rice warm and set aside.

Step 2: Create Tuna Filling

In a separate bowl, mix canned tuna with mayonnaise. Break down ingredients and blend until smooth. Divide mixture into equal portions.

Step 3: Prepare Nori Strips

• Use sharp kitchen scissors
• Cut carefully to create even strips
• Option to use whole sheet for more seaweed flavor

Step 4: Set Up Workspace

• Large plastic wrap
• Clean cutting surface
• Rice
• Tuna mixture
• Optional: clean hands or food-safe gloves

Step 5: Shape Onigiri

• Spread rice on plastic wrap into circular shape
• Make center slightly thicker
• Place tuna mixture in rice center
• Gently fold plastic wrap
• Twist and shape into compact triangle or ball
• Ensure tuna remains securely inside

Step 6: Wrap With Nori

• Position strip around middle or edge
• Press gently to secure
• Adjust strip for aesthetic appearance

Step 7: Serve And Enjoy

Place onigiri on serving plate. Serve immediately at room temperature. Optional: Garnish with sesame seeds or additional nori.

Tips That Help Shape Perfect Onigiri

• Seal Perfectly: Use plastic wrap to shape onigiri without sticky hands, ensuring a smooth, compact triangle or ball shape.
• Rice Temperature Matters: Work with warm rice for easier molding and better texture; cold rice becomes too firm and breaks easily.
• Moisture Control: Wet your hands with salted water before handling rice to prevent sticking and add subtle seasoning.
• Nori Placement Trick: Wrap nori strips just before serving to keep them crisp and prevent soggy seaweed texture.
• Tuna Distribution Hack: Create a small well in rice center for even tuna placement, guaranteeing consistent flavor in each bite.

Keeping Japanese Tuna Onigiri Fresh for Later

• Refrigerate: Wrap each onigiri individually in plastic wrap or place in an airtight container. Store in the refrigerator for up to 2 days to maintain freshness and prevent rice from drying out.
• Freeze: Seal onigiri tightly in freezer-safe bags or containers. Freeze for up to 1 month. Separate layers with parchment paper to prevent sticking.
• Reheat: Microwave wrapped onigiri for 30-45 seconds until warm. Alternatively, steam for 2-3 minutes to restore moisture and prevent rice from becoming tough. Add a sprinkle of water before reheating to keep texture soft and delicious.

Dishes to Serve with Japanese Tuna Onigiri

• Sip Refreshing Green Tea: Complement the savory tuna onigiri with a chilled sencha green tea, which cuts through the richness of the mayo and provides a clean, crisp palate cleansing experience.
• Pair with Pickled Vegetables: Add a tangy side of quick pickled cucumber or daikon radish to balance the creamy tuna and provide a zesty, crunchy contrast to the soft rice balls.
• Enhance with Miso Soup: Serve a light, warming miso soup alongside the onigiri to create a traditional Japanese meal that adds depth and umami to your dining experience.
• Sprinkle Sesame Seeds: Garnish the onigiri with toasted sesame seeds to amplify the nutty undertones and add a delightful textural crunch to each bite.

Creative Ways to Switch Up Japanese Tuna Onigiri

• Salmon Sensation: Replace tuna with fresh, flaked salmon for a richer, omega-3 packed onigiri that brings a luxurious seafood flavor to your meal.
• Spicy Korean Kick: Mix gochujang or kimchi into the tuna mayo for a zesty, Korean-inspired version that adds a bold, tangy punch to the traditional recipe.
• Vegetarian Veggie Delight: Swap tuna with mashed edamame or roasted sweet potato, creating a plant-based onigiri that's packed with protein and vibrant colors.
• Furikake Fusion: Sprinkle furikake seasoning over the rice before forming the onigiri, introducing a savory, umami-rich coating that elevates the classic Japanese snack.

15-min. Easy Japanese Tuna Onigiri Recipe

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4.9 from 9 reviews

• Total Time: 15 minutes
• Yield: 2 1x

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Description

Japanese tuna onigiri brings oceanic flavors wrapped in perfectly seasoned rice. Compact hand-held parcels deliver quick comfort with minimal preparation, letting home cooks savor authentic Japanese street cuisine in mere moments.

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Ingredients

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Main Ingredients:

• 2 cups cooked short grain rice
• 5.29 ounces (150 grams) canned tuna, drained
• 0.5 sheet nori, cut into 2 strips

Seasoning Ingredients:

• 0.5 teaspoon salt
• 1 teaspoon sesame oil

Binding Ingredient:

• 2 tablespoons mayonnaise (Kewpie mayo)

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Instructions

1. Prepare a clean work surface and lay out a sheet of plastic wrap for easy rice shaping and handling.
2. Season warm rice with sesame oil and salt, mixing thoroughly to ensure even distribution of flavors.
3. Drain canned tuna and combine with mayonnaise, creating a creamy and smooth filling mixture.
4. Divide the seasoned rice into equal portions, forming gentle circular shapes approximately half an inch thick on the plastic wrap.
5. Place a portion of tuna mixture directly in the center of each rice circle, creating a small indentation.
6. Carefully gather the plastic wrap’s edges, gently twisting and molding the rice around the tuna filling to create a compact, triangular or round onigiri shape.
7. Slice nori seaweed into thin strips, ensuring each onigiri receives a decorative and flavorful wrap.
8. Delicately unwrap the plastic and adjust the onigiri’s shape, smoothing any uneven surfaces for a refined presentation.
9. Optional: Lightly toast the nori strip before wrapping around the rice ball to enhance its crisp texture and aromatic profile.
10. Serve immediately while the rice remains warm and the texture is at its peak, perfect for a quick and satisfying Japanese-inspired snack.

Notes

• Prep rice while warm for better binding and easier shaping, ensuring a smooth, cohesive texture that holds together perfectly.
• Use fresh canned tuna drained thoroughly to prevent excess moisture from making the onigiri soggy or falling apart.
• Plastic wrap is a game-changer for creating uniform, professional-looking rice balls without sticky hands.
• Sesame oil adds a subtle nutty flavor that elevates the traditional Japanese rice ball from simple to spectacular.
• Nori strips not only provide an authentic touch but also create a convenient handle for eating, keeping hands clean and adding a delightful seaweed crunch.
• Portion control matters – aim for consistent size to ensure even cooking and a beautiful presentation that looks intentional and skillful.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Blending
• Cuisine: Japanese

Nutrition

• Serving Size: 2
• Calories: 350
• Sugar: 1g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 13g
• Cholesterol: 30mg