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Tuna Mayo Onigiri Japanese Rice Balls Recipe

Tuna Mayo Onigiri (Japanese Rice Balls)

Servings 3 rice balls


  • 3 cups steamed white rice
  • 1/2 can of tuna about 70g of canned tuna
  • 5-7 tsp japanese mayonnaise
  • 1/4 tsp wasabi
  • 3 strips nori seaweed cut into 5 cm x 18 cm
  • 2 tsp furikake or japanese seasoning optional


  1. In a mixing bowl, mash the canned tuna into small pieces. Mix in the Japanese mayonnaise and wasabi. Combine well and set aside.
  2. Place a plastic wrap on a table and place about 2/3 cup of rice on the wrap, spread in the middle forming a rice bed.
  3. Add 1 to 1/2 tbsp of the tuna mayo mixture into the middle of the rice bed and add another 1/3 cup of rice on top, completely covering the tuna mayo mixture.
  4. Lift the edges of the plastic wrap towards the middle while gently forming a rice ball and closing the plastic wrap. Gently form rice ball into a triangle. Take off the plastic wrap and set onigiri balls aside.
  5. Cut nori sheets into 5 cm x 18 cm strips. Wrap each onigiri with a nori strip and sprinkle with some Furikake or Japanese seasoning.