🍙 Tuna mayo onigiri
Tuna mayo onigiri is a rice ball filled with canned tuna bound with mayonnaise and a dash of soy sauce, wrapped in nori. The filling is creamy and mildly salty against the plain, firmly pressed rice. Introduced by Japanese convenience stores in the 1980s, it quickly became one of the best-selling onigiri fillings.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g Japanese short-grain rice
- 1 can tuna (about 140 g drained)
- 2 tbsp mayonnaise
- 1 tsp soy sauce
- 2 sheets nori, cut into strips
- Salt for the hands
- 400 ml water
Method
- Cook the rice and let it rest covered for 10 minutes.
- Drain the tuna well and mix it with the mayonnaise and soy sauce.
- With wet, salted hands flatten about 70 g of rice, add a spoonful of filling and close it into a triangle.
- Wrap with nori and serve.
How to make it lighter
- 1 tbsp mayonnaise ≈ 90–100 kcal, so use 1 tbsp instead of 2 for the whole batch.
- Choose tuna canned in water rather than oil.
- Eat one onigiri with a side salad rather than two.
History
Onigiri have long been Japan's portable meal, but the tuna mayo filling is a modern one: it is usually credited to a Japanese convenience-store chain in the early 1980s. It has since become one of the most popular onigiri in the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →