Tuna Mayo Onigiri (A Japanese Nourishing Rice Ball)

A Japanese Rice Ball You Can Make in a Few Minutes

Tuna mayo onigiri is one of the most popular Japanese rice balls, loved for its comforting flavor and convenience. It is simple, satisfying, and easy to prepare with just a few ingredients.

Many people think onigiri is just a snack, but it can actually be a very balanced way to eat. The rice provides energy, the tuna adds protein, and the nori seaweed contains minerals and umami. In this recipe, the crunchy pickles also add freshness and texture that make the rice ball even more enjoyable.

I especially love making these for bento boxes, light lunches, or any Ichiju-sansai meal when I want something filling without spending too much time in the kitchen.

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Why This Tuna Mayo Onigiri Feels So Satisfying

This recipe may be simple, but each ingredient plays an important role.

• Tuna adds protein and richness

• Japanese rice gives steady energy and comfort

• Nori seaweed provides minerals and savory flavor

• Pickles add crunch and brightness

• Japanese mayonnaise creates a creamy texture without needing many ingredients

When paired with miso soup or a small vegetable side dish, onigiri can become a very balanced Japanese-style meal.

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Tuna Mayo Onigiri (ツナマヨおにぎり)

Yield: 2 servings of rice balls

Prep time: 6 minutes

Cook time: 0 mins (does not include time to cook rice)

Ingredients

• Rice

• 150g steamed Japanese sushi rice (1/2 cup dried Japanese rice grain)

• ½ tsp salt

• 1 sheet nori seaweed

• Tuna mayo filling

• 1 canned tuna (80g), drained

• 2 tbsp cucumber pickles, chopped

• 1 tbsp Japanese mayonnaise

• 1 tsp soy sauce

• Black pepper

How to Make Tuna Mayo Onigiri

• Mix the freshly steamed rice with salt. Finely chop the cucumber pickles.

• Drain the canned tuna and combine it with the mayonnaise, soy sauce, black pepper, and chopped pickles.

• Place one-quarter of the rice onto plastic wrap. Add about 1 tablespoon of tuna filling in the center. Cover with another quarter of the rice and gently shape into a triangle.

• Repeat for the second onigiri.

• Wrap with nori seaweed just before eating to keep the seaweed crisp.

• Enjoy warm or at room temperature.

Miwa’s Tips

• Make sure to use Japanese sushi rice. It helps the onigiri hold its shape properly.

• Soy sauce brands vary in saltiness, so adjust the seasoning to your taste.

  
  

Recommended Side Dishes

• Miso Soup Using Dashi Packet

• Simple Water Kimchi-style Pickles

Storage Time

• Store in an airtight container for up to 1 day.

• Avoid refrigerating if possible, since the rice can dry out easily.

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🌸 Gentle Note from Miwa 

Simple meals like tuna mayo onigiri can be nourishing when they are made with balance and mindfulness.

In my 60-day Coaching Program, I teach how Japanese home cooking and

Ichiju-sansai can support a healthier relationship with food without strict dieting or perfection. It’s about learning how to eat in a way that feels sustainable, comforting, and enjoyable in everyday life.

If you want to build healthier habits through simple Japanese meals, I would love to chat with you.

→ Apply Through the Tally Quiz Application

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MIWA’s Recommendations

- My e-cookbooks available with vegan, breakfast, and meal prep versions.

I hope this will be helpful and enjoyable in your kitchen.

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2026/05/20 MIWA