There’s something about holding a perfectly shaped rice ball in your hands that feels like a little piece of comfort. Tuna mayo onigiri is my go-to whenever I need a quick lunch, a picnic snack, or a bento box filler. It’s soft, savory, and satisfying without being heavy.
I remember making my first tuna mayo onigiri for a road trip. I wrapped them in foil and tucked them into the cooler. By the time we stopped by the lake, they were the first thing gone. Simple food really does have a way of bringing people together.
Why This Version is Always in My Lunch Rotation
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Pantry-friendly – I almost always have canned tuna, rice, and mayo in the kitchen, so I can whip these up anytime.
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Two shaping methods – Whether you have an onigiri mold or just some plastic wrap, you can get perfect results without sticky hands.
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Nutritious & filling – You’ve got carbs, protein, and Omega-3s in one neat little package.
What You’ll Need
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Canned albacore tuna – packed in olive oil for extra richness.
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Japanese mayonnaise – for creaminess and a slightly sweet flavor.
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Soy sauce – just a splash for seasoning.
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Japanese short-grain rice – its stickiness holds the shape.
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Salt – to season the rice and help preserve it.
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Nori seaweed – optional, but adds flavor and makes them easier to hold.
How I Make Tuna Mayo Onigiri
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Mix the filling – Drain the tuna and stir it together with mayo and soy sauce until creamy.
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Prepare the mold or wrap – Wet the mold or line a rice bowl with plastic wrap, then sprinkle a little salt inside.
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Layer the rice and filling – Add warm rice, a small spoonful of tuna mayo, and more rice to cover.
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Press to shape – If using a mold, press firmly. If using plastic wrap, twist it tightly to form a triangle or ball.
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Add the nori – Wrap just before serving if you like it crispy.
My Tips for Better Onigiri
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Always use freshly cooked rice — it needs to be warm for the grains to stick.
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Don’t overfill — too much tuna mayo and the rice won’t hold together.
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Salt the outside lightly to help keep the rice fresh if packing for later.
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Keep the nori separate until just before eating if you want it crunchy.
Fun Variations
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Add sriracha to the tuna mixture for a spicy kick.
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Try other fillings like salted salmon, umeboshi, or bonito flakes.
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Wrap with shiso leaves for a fresh, herbal note.
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Turn them into grilled yaki onigiri by brushing with soy sauce and pan-searing until golden.
What I Serve With Tuna Mayo Onigiri
These rice balls are great on their own but even better with:
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A thermos of miso soup
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Tamagoyaki (rolled omelette)
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Japanese spinach salad with sesame dressing
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A few slices of pickled daikon or cucumber
Storage Notes
Onigiri is best eaten the same day. If packing for later, keep them cool with ice packs and eat within 6 hours. Avoid refrigerating directly, as cold air dries the rice. If you must store them overnight, wrap in a thick kitchen towel before placing in the fridge — it keeps the rice from getting too hard.
Frequently Asked Questions
Can I use regular mayonnaise?
You can, but Japanese mayo gives a richer, slightly sweeter taste.
Can I make them ahead for the week?
They’re best fresh, but you can make them the night before if needed. Just store them wrapped and add nori right before eating.
Do I have to use tuna?
Not at all — onigiri can be filled with a variety of salty or savory fillings.
Why won’t my onigiri hold its shape?
Your rice may be too dry or you’re overfilling with tuna. Use freshly cooked rice and just a teaspoon of filling.
Tuna Mayo Onigiri
Soft, fluffy rice filled with creamy tuna mayo and wrapped in crisp seaweed—these onigiri are the perfect portable snack or lunchbox favorite.
Ingredients
- 2¼ cups freshly cooked Japanese short-grain rice (warm)
- ½ (5 oz) can albacore tuna, preferably in olive oil (about 80 g)
- 1 tablespoon Japanese Kewpie mayonnaise
- ¼ teaspoon soy sauce
- ½ teaspoon kosher salt (Diamond Crystal recommended)
- 1 sheet nori (dried seaweed), cut into thirds
Instructions
- Make the Tuna Mayo Filling: Drain the tuna well and flake it into small pieces. Mix with mayonnaise and soy sauce until smooth and creamy. Set aside.
- Method 1 – Using an Onigiri Mold: Moisten the mold with water to prevent sticking and sprinkle lightly with salt. Add half the rice, pressing it gently into the corners. Place a spoonful of tuna mayo in the center, then cover with more rice. Sprinkle with a touch more salt, cover with the lid, and press firmly. Release the onigiri onto a plate.
- Method 2 – Shaping by Hand with Plastic Wrap: Line a small bowl with plastic wrap and sprinkle with salt. Add about ⅓ cup of rice, make a small indentation in the center, and add tuna mayo. Cover with another ⅓ cup of rice. Sprinkle with more salt, then twist the plastic wrap to enclose. Shape gently into a triangle by pressing the top and sides, rotating a few times for even edges.
- Wrap with Nori: Take a strip of nori and wrap it around the base of the rice ball, leaving the top exposed. For maximum crispness, wrap just before eating.
- Serve warm or at room temperature. For lunch on the go, keep them cool with ice packs and enjoy within 6 hours for the best texture.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 214Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 26mgSodium 481mgCarbohydrates 15gFiber 0gSugar 0gProtein 15g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Tuna mayo onigiri is proof that the simplest recipes are often the most satisfying. They’re quick to make, endlessly adaptable, and perfect for lunch, snacks, or road trips. Once you get the hang of shaping them, you’ll find yourself making them again and again — maybe even for breakfast.
