This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Tuna Onigiri

Name: Tuna Onigiri
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: Rice (cooked) (1 cup); Salt (1 teaspoon); Canned tuna (1 can); Mayonnaise (2 tablespoons); Soy sauce (1 teaspoon); Nori seaweed (4 pieces)

by Waatokok Kitchen

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38 viewsTotal time: 35 min

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Japanese rice balls stuffed with tuna and mayonnaise, wrapped in a strip of nori.

Servings: 4
Prep: 15 min
Cook: 20 min
Difficulty: Easy
Category: Main course, Snack, Street food & savory snacks
Cuisine: Japanese
Serve: Room temperature
Texture: Soft / Tender, Chewy
Meal: LunchSnack

Quick weekday meal
Kids
Family meal

Tips

Wet your hands with salted water (not just plain water) before shaping the onigiri—this seasons the rice on the outside and prevents it from sticking.

Ingredients

Rice (cooked) (1 cup)
≈ $5.56 MXN
Salt (1 teaspoon)
≈ $0.16 MXN
Canned tuna (1 can)
No price yet
Mayonnaise (2 tablespoons)
No price yet
Soy sauce (1 teaspoon)
$0.48 MXN
Nori seaweed (4 pieces)
No price yet

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $6.20 MXN

≈ $1.55 MXN per serving

3 of 6 ingredients

priced

50%

Prices are approximate. · Last updated Oct 8, 2026

Some prices may be outdated.

Tools

Pot
Mixing bowl
Measuring cups

Steps

1. Cook the rice20 min
Rinse the rice until the water runs clear, then cook it according to the package instructions until it is tender and soft.
2. Cool the rice12 min
Let the cooked rice rest for 10 to 15 minutes, until it is warm and can be easily handled with your hands.
3. Prepare the filling0 min
Mix the drained tuna (a 140g can will work) with the mayonnaise and, if you like, a dash of soy sauce. You can do this while the rice is cooling.
4. Shape the onigiri12 min
Dip your hands in salted water, take a portion of warm rice, make a well in the center, add a tablespoon of the tuna filling, cover with more rice, and shape into a triangle or a compact ball by pressing firmly.
5. Wrap and serve3 min
Wrap the base of each onigiri in a strip of nori, if desired, and serve at room temperature.