
By Yuto Omura
Tuna Mayo Onigiri: The 15-Min "Sea Chicken" Rice Ball Made Simple
6 steps
Prep:15min
In this video, I'll show you how to make delicious tuna mayo onigiri in just 15 minutes! These Japanese rice balls are perfect for quick lunches, bento boxes, or on-the-go snacking. Learn my simple technique for perfectly shaped onigiri that won't fall apart.
Updated at: Thu, 01 May 2025 00:28:50 GMT
Nutrition balance score
Great
Glycemic Index
77
High
Glycemic Load
27
High
Nutrition per serving
Calories198.7 kcal (10%)
Total Fat2.3 g (3%)
Carbs35.4 g (14%)
Sugars0 g (0%)
Protein7.5 g (15%)
Sodium93.9 mg (5%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

700gJapanese short-grain rice
cooked, preferably freshly cooked, still warm

80gcanned tuna
thoroughly drained

1 TbspJapanese mayonnaise
or regular mayonnaise

1 tspJapanese soy sauce
koikuchi shoyu

1 pinchground black pepper
freshly ground if possible

6 stripsroasted seaweed
for sushi, nori, wrap right before eating for crispiness
Instructions
Step 1
Drain canned tuna by squeezing out excess liquid through a colander or sieve.
Step 2
Mix the drained tuna with Japanese mayonnaise, soy sauce, and black pepper.
Step 3
If using an onigiri mold: Sprinkle salt inside the mold, add rice, make a dent, place tuna filling in the center, add more rice on top, then press with the lid.
Step 4
If shaping by hand: Wet hands with cold water, sprinkle with salt, flatten rice, add filling, fold rice over to seal, and shape into a triangle using your palm.
Step 5
Wrap with nori seaweed.
Step 6
Serve and enjoy!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!