Dinner

Grilled Tuna Mayo Onigiri Recipe

Name: Grilled Tuna Mayo Onigiri Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Japanese
Ingredients: 1 canned tuna, drained; 2 Tbsp mayonnaise; 1.5 Tbsp sriracha sauce; Black pepper, to taste; 200 grams cooked rice; 1 Tbsp sesame oil; 0.5 Tbsp sesame seeds (optional); 2 Tbsp soy sauce; 1 Tbsp sugar; 1 packet Korean seaweed (gim), cut into 5cm strips; Parsley flakes (optional, for garnish)

BySimon Carel October 22, 2025October 22, 2025

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Introduction

Grilled Tuna Mayo Onigiri is a flavorful twist on the classic Japanese rice ball, combining spicy tuna mayo with a crispy, savory glaze. Perfect as a snack or light meal, these onigiri are easy to make and bursting with umami goodness.

Three onigiri rice balls shaped like triangles are arranged in a row on a white plate with a blue floral rim. Each rice ball has a smooth, white rice dome in the center, wrapped at the base and partly up the sides with a dark green, shiny seaweed sheet. At the top of each rice ball, there is a generous scoop of light brown shredded tuna salad with a creamy texture. The scene is set on a white marbled surface with small dishes and containers blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 canned tuna
1½ Tbsp sriracha
200 grams cooked rice
½ Tbsp sesame seeds
1 Tbsp sugar
2 Tbsp mayonnaise
1 Tbsp sesame oil
2 Tbsp soy sauce
1 packet Korean seaweed (gim)

Instructions

Step 1: Drain the oil or water from the canned tuna and transfer the tuna into a bowl.
Step 2: Add mayonnaise, sriracha, and a pinch of pepper to the tuna. Mix well until combined.
Step 3: Drizzle sesame oil over the cooked rice and sprinkle sesame seeds (optional). Mix gently to distribute evenly.
Step 4: With wet hands or plastic gloves, take some rice and form a base layer. Add a spoonful of the tuna mixture in the center, then cover it with more rice. Mold and shape into a triangle.
Step 5: In a separate bowl, combine soy sauce and sugar, stirring until the sugar dissolves.
Step 6: Heat a pan over medium heat. Place the onigiri in the pan and drizzle the soy sauce mixture on top. Cook for 2–3 minutes on each side until slightly crispy and glazed.
Step 7: Cut the Korean seaweed into 5 cm wide strips. Wrap each onigiri with a strip of seaweed. Optionally, sprinkle parsley flakes on top before serving.

Tips & Variations

Use sushi rice or short-grain rice for the best texture.
Adjust the sriracha amount to control spiciness according to your taste.
Try adding chopped green onions or pickled vegetables inside for extra flavor.
If you prefer a milder glaze, reduce the amount of soy sauce and sugar mixture.

Storage

Store leftover onigiri in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a pan over low heat or in a toaster oven to maintain crispiness. Avoid microwaving directly to prevent soggy seaweed.

How to Serve

The image shows three triangular rice balls wrapped partially in dark green seaweed sheets, placed on a white plate. Each rice ball has a textured surface of white rice mixed with small black seeds or seasoning. The seaweed wraps around the lower half of each triangle, giving a sharp contrast between the white rice and the dark green color. One rice ball is held by a woman's hand with painted brown nails, positioned in the foreground, while the other two rest on the plate in the background. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, but be sure to cook and flake the fresh tuna before mixing it with mayonnaise and sriracha. Canned tuna is convenient and well-suited for this recipe.

How do I keep the onigiri from falling apart?

Use slightly sticky, short-grain rice and wet your hands or gloves before shaping. Press the rice gently but firmly to hold the filling inside and maintain the triangle shape.