top of page

Onigiri with Tuna Mayo

Prep Time:

10 Minutes

Cook Time:

0 Minutes


2 Servings



About the Recipe

Put these in a lunch box, put these in a picnic or just put these on the kitchen table, they'll be gone before you know it. Served with bowls of miso soup and a green salad, they make a nourishing, healthy lunch.


250g / 9 oz cooked Japanese rice

2 heap tsp flaked tuna (from a can)

2 tsp mayonnaise

1/2 tsp salt

2  X  3cm/1.5 in strips of nori from a nori sheet

some cling film


first, make the tuna mayo.  mix 2 heaped tsps of flaked tuna and 2 tsp of mayo in a small bowl, then set aside

cut a square of  cling film slighly bigger than the size of a dessert plate

spoon out half of the rice onto the clingfilm. then sprinkle with 1/4 tsp of salt

next place 1/2 of the tuna mayo into the centre of the rice

take the rice in the cling film into the palm of one hand. using your other hand, fold the rice over to cover the tuna mayo. form the rice into a ball, then use your hands to mould the rice ball into a triangular shape, before unwrapping

repeat for another onigiri #2

just before you eat, wrap the nori strip around the onigiri

bottom of page