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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.

Ingredients

Units Scale
  • 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

Instructions

  1. In a small bowl, mix drained tuna with mayonnaise, soy sauce, and sesame oil. Set aside.
  2. Wet your hands with water and sprinkle with a little salt to prevent sticking.
  3. 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.
  4. Repeat with remaining rice and filling.
  5. Heat a skillet over medium heat and lightly oil the surface.
  6. Grill the onigiri for 2–3 minutes per side, or until golden and crispy.
  7. If desired, brush with soy sauce or miso glaze during the last minute of grilling for added flavor.
  8. Serve warm, optionally wrapped in nori and sprinkled with sesame seeds or green onions.

Notes

  • Use warm, freshly cooked rice for better shaping and stickiness.
  • Grill gently to avoid breaking the onigiri.
  • Brush with soy or miso glaze sparingly to prevent burning.
  • Great for meal prep or packing into bento boxes.

Nutrition

Find it online: https://yumfoodusa.com/tuna-onigiri/