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Creamy Tuna Mayo Onigiri Bites Easy Homemade Japanese Snack Recipe

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These creamy tuna mayo onigiri bites are a quick and easy Japanese snack featuring sticky short-grain rice filled with a rich, tangy tuna mayo mixture, wrapped in nori. Perfect for cozy moments or casual gatherings, they offer comforting flavor with minimal fuss.

Ingredients

Scale
  • 1 ½ cups (270g) short-grain Japanese rice
  • 1 ¾ cups (415ml) water
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 1 can (5 oz / 140g) good-quality canned tuna in water, drained
  • 3 tbsp mayonnaise (preferably Japanese Kewpie mayo)
  • 1 tsp soy sauce
  • ½ tsp sesame oil
  • 1 tbsp finely chopped green onions (optional)
  • A pinch of black pepper
  • 1–2 nori sheets, cut into small strips or squares
  • Toasted sesame seeds (optional)

Instructions

  1. Rinse the short-grain rice under cold water until the water runs clear (about 3-4 rinses). Drain well.
  2. Cook the rice with 1 ¾ cups (415ml) water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let steam for another 10 minutes with the lid on.
  3. While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
  4. Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula or rice paddle. Be careful not to mash the grains. Let it cool to room temperature.
  5. Drain the canned tuna well. In a bowl, combine tuna, mayonnaise, soy sauce, sesame oil, chopped green onions, and black pepper. Mix until creamy and well blended. Adjust seasoning if needed.
  6. Wet your hands with water to prevent sticking. Take about 2 tablespoons (30g) of seasoned rice, flatten it slightly in your palm, place about a teaspoon of tuna mayo filling in the center, and gently mold the rice around it to form a small ball or triangle. Repeat for all bites.
  7. Wrap each onigiri bite partially with a strip or square of nori, or press a small piece on top as garnish. Optionally, sprinkle toasted sesame seeds for extra flavor and texture.
  8. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours. Let come to room temperature before eating for best texture.

Notes

Use Japanese short-grain rice for best stickiness. Wet hands with water when shaping to prevent rice from sticking. Refrigerate tuna mayo filling if too runny before assembling. Store onigiri in airtight container and consume within 24 hours for best texture. Reheat gently covered with damp paper towel to keep rice soft. Optional variations include spicy tuna mayo, avocado tuna, vegetarian versions with mashed chickpeas or edamame, and baked onigiri.

Nutrition

Keywords: onigiri, tuna mayo, Japanese snack, creamy tuna, rice balls, nori, easy snack, homemade onigiri, quick Japanese recipe

Find it online: https://swooshspice.com/creamy-tuna-mayo-onigiri-bites-easy-homemade-japanese-snack-recipe/