Japanese Rice Onigiri
Onigiri are iconic Japanese rice balls seasoned with salt and wrapped in crispy nori seaweed, typically filled with a savory filling such as tuna mayo or pickled plum. They are a portable and satisfying snack that is popular in Japanese lunch boxes and convenience stores.
Classic Japanese seasoned rice balls wrapped in nori and filled with creamy tuna mayo for a portable and satisfying snack.
Nutrition per serving
Ingredients
main
seasoning
filling
wrapping
garnish
Instructions
Cook the Rice
Rinse short grain rice under cold water until the water runs mostly clear to remove excess starch. Cook rice using a rice cooker or pot with 2 and a half cups of water, then allow it to steam for 10 minutes off the heat. While still warm season lightly with salt and fold gently to combine.
Prepare the Tuna Filling
Drain the canned tuna thoroughly and place in a small bowl. Add Japanese mayonnaise and mix well until the tuna is evenly coated and creamy. Season with a small pinch of salt if needed. The filling should be moist but not wet so it does not make the rice soggy.
Shape the Onigiri
Wet your hands with cold water and rub a small amount of salt onto your palms. Scoop about half a cup of warm rice into one hand and make a small indent in the center. Place a teaspoon of tuna mayo filling inside and cover with a little more rice. Press firmly into a triangular or round shape using both hands.
Wrap and Serve
Wrap each onigiri with a half sheet of nori seaweed on the bottom, leaving the top exposed so you can see the rice. Sprinkle with toasted sesame seeds for added flavor and texture. Serve immediately or wrap tightly in plastic wrap if packing for a lunch box.
Substitutions
Common mistakes
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