Name: Tuna Onigiri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 cups cooked Japanese short-grain rice; 1 can (5 oz) tuna, drained; 2 tbsp Japanese mayonnaise (e.g., Kewpie); 1 tsp soy sauce; 1 tsp sesame oil (optional, for flavor); Salt, to taste; Neutral oil or butter, for grilling; Soy sauce or miso glaze (optional, for brushing); Optional: Nori seaweed for wrapping; Optional: Sesame seeds or chopped green onions for garnish

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Tuna Onigiri (Yaki Onigiri) is a delicious Japanese rice ball that’s crispy on the outside and savory on the inside. Filled with seasoned tuna and lightly grilled for a golden crust, this comforting snack or light meal is satisfying, flavorful, and easy to make at home. Wrapped with nori and sprinkled with sesame seeds or furikake, it’s perfect for lunchboxes, picnics, or a quick bite anytime.

Why You’ll Love This Recipe

Yaki Onigiri (grilled rice balls) are known for their irresistible contrast in texture—soft and fluffy rice inside, and a crispy, golden crust outside. With a savory tuna filling and optional soy glaze, these onigiri offer satisfying umami flavors and are versatile enough for customizing with your favorite fillings or seasonings. Plus, they’re naturally gluten-free and easy to make in batches.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Rice:

2 cups cooked Japanese short-grain rice (warm, not hot)
Salt, to taste

For the Tuna Filling:

1 can tuna (in oil or water), drained
1 tablespoon Japanese mayonnaise
1/2 teaspoon soy sauce
Optional: a pinch of salt, pepper, or wasabi

For Grilling:

1 tablespoon soy sauce (for brushing)
1 teaspoon sesame oil or neutral oil

Optional Garnish:

Nori (seaweed strips)
Furikake or sesame seeds

Directions

Prepare the filling: In a small bowl, mix the drained tuna with mayonnaise and soy sauce. Adjust seasoning with salt or a touch of wasabi if desired.
Shape the onigiri: Wet your hands with water and rub a little salt on your palms. Scoop a portion of warm rice into your hand, flatten slightly, add about 1 tablespoon of tuna filling in the center, and mold the rice around it into a triangle or ball. Repeat with remaining rice.
Grill the onigiri: Heat a nonstick skillet or grill pan over medium heat with a little sesame oil. Place the onigiri in the pan and cook for 2–3 minutes per side, until golden brown and crisp.
Add soy glaze (optional): Brush the outside of each rice ball with soy sauce during the last minute of grilling for a flavorful glaze.
Serve: Remove from heat and garnish with furikake, sesame seeds, or wrap with a strip of nori. Serve warm or at room temperature.

Servings and timing

Servings: 4 onigiri
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 180 kcal per onigiri

Variations

Spicy Tuna: Add a dash of sriracha or hot sauce to the filling for heat.
Cheesy Onigiri: Add a small cube of mozzarella or cheddar in the center with the tuna for a melty surprise.
Teriyaki Glaze: Brush with a mix of soy sauce, mirin, and sugar for a sweeter finish.
Salmon Onigiri: Substitute tuna with cooked, flaked salmon.
Vegan Option: Use mashed chickpeas or tofu with vegan mayo and soy sauce.

storage/reheating

Yaki Onigiri is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to restore the crisp exterior. Microwaving is not recommended as it softens the crust.

FAQs

Can I use regular rice instead of Japanese rice?

Short-grain Japanese rice is ideal for sticking together. Long-grain rice doesn’t hold shape well and is not recommended.

What is the best pan to use for grilling?

A nonstick skillet or a cast iron pan works well to achieve that golden crust.

Can I make these in advance?

Yes, shape them ahead and grill just before serving for best texture. You can also freeze ungrilled onigiri and grill them from frozen.

Do I have to use a filling?

No, plain yaki onigiri with just soy sauce or miso brushed on is also traditional and delicious.

How do I stop the rice from sticking to my hands?

Wet your hands and use a small amount of salt to prevent sticking and add flavor.

Can I bake or air fry these?

Yes. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway. Air fry at 375°F (190°C) for 10–12 minutes.

What’s the difference between regular onigiri and yaki onigiri?

Yaki onigiri is grilled or pan-fried for a crispy exterior, while regular onigiri is typically served ungrilled.

Can kids eat these?

Yes, just be cautious with spice levels and make sure the fillings are mild and fully cooked.

Are these gluten-free?

Yes, as long as you use gluten-free soy sauce.

Can I use brown rice?

Brown short-grain rice can work, but the texture will be firmer and less sticky.

Conclusion

Tuna Onigiri (Yaki Onigiri) is a delightful fusion of texture and flavor that turns simple ingredients into a satisfying meal or snack. Whether served warm or packed for later, these crispy, golden rice balls filled with savory tuna are sure to become a household favorite. Enjoy them as part of a bento box, a light lunch, or a fun appetizer with a Japanese twist.

Tuna Onigiri

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Tuna Onigiri (Yaki Onigiri) are Japanese rice balls filled with savory tuna mayo and grilled to golden perfection, creating a crispy exterior with a warm, flavorful center—ideal as a snack, lunch, or bento box addition.

Author: Mari
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 onigiri 1x
Category: Snack
Method: Grilling
Cuisine: Japanese
Diet: Halal

Instructions

In a small bowl, mix drained tuna with mayonnaise, soy sauce, and sesame oil. Set aside.
Wet your hands with water and sprinkle with a little salt to prevent sticking.
Take a scoop of warm rice, flatten it in your palm, place a spoonful of tuna filling in the center, and mold the rice around it into a triangle or ball shape.
Repeat with remaining rice and filling.
Heat a skillet over medium heat and lightly oil the surface.
Grill the onigiri for 2–3 minutes per side, or until golden and crispy.
If desired, brush with soy sauce or miso glaze during the last minute of grilling for added flavor.
Serve warm, optionally wrapped in nori and sprinkled with sesame seeds or green onions.