Tuna mayo onigiri is a quick Japanese rice ball recipe that combines warm short grain rice with a creamy sea chicken filling in just 15 minutes. The filling is usually made by mixing canned tuna with Japanese mayonnaise, soy sauce, salt, pepper, lemon juice, or a little sesame oil until smooth, savory, and easy to tuck inside the rice. Freshly cooked rice is shaped by hand or with a mold, then filled with the tuna mayo mixture and wrapped with nori for a crisp seaweed aroma and simple grip. A light sprinkle of salt on the outside helps balance the creamy filling and keeps the flavor clean. Sesame seeds, green onion, shiso, furikake, or chili oil can add extra texture and aroma. The final tuna mayo onigiri is soft, filling, and portable, making it perfect for lunch, bento boxes, snacks, picnics, breakfast, or an easy Japanese-style meal at home.
