Tuna Onigiri

Are you craving a high-protein, on-the-go snack? Onigiri is the way to go! Tuna onigiri is made with fluffy sushi rice and a creamy tuna filling. The nori on the outside adds a nice crisp texture. Try this tuna onigiri recipe when you’re looking for a quick snack or meal prep idea!

Tuna Onigiri Ingredients

• Sushi rice
• 1 can tuna, drained
• 1 tbsp sesame oil
• ¼ tsp salt
• 2 tbsp Kewpie mayo
• 1 tsp sriracha (adjust to taste)
• Seaweed sheets (nori)

My Onigiri Mold will be linked right here.

Tuna Onigiri Instructions

Cook sushi rice in a rice cooker according to package instructions. Let it cool completely.

In a bowl, mix the drained tuna with Kewpie mayo, sesame oil, sriracha, and salt until well combined.

Fill an onigiri mold halfway with sushi rice, then add a spoonful of the tuna mixture in the center. Cover with another layer of rice.

Press the mold firmly to shape the onigiri.

Cut seaweed into strips and wrap a strip around the base of each onigiri, pressing gently so it sticks.

Serve immediately or wrap in plastic for later. Enjoy!

Tips

• Make sure the sushi rice has the right consistency. If it is too wet, it will be hard to form the shape.
• Let the sushi rice cool completely, or the tuna onigiri might become too mushy and fall apart.
• Make sure to drain the tuna completely, or it will make the onigiri rice too mushy.
• You can use different fillings for onigiri, like pickled plum or salmon.

Storage

Same Day: Store in an airtight container or wrap it in plastic. Leave it at room temperature to prevent the rice from becoming too dry.

Short-Term Storage: Place it in an airtight container and store in the fridge. Tuna onigiri should only be kept for one day longer, as the rice will dry out. If you plan to refrigerate, don’t add the nori until it’s ready to eat, as the nori will get soggy.

If you enjoyed this tuna onigiri recipe, you might also like this high protein chili cheese fries.