Tuna Onigiri

Canned Albacore Tuna made into Onigiri with sticky rice.

Tuna Onigiri

Basically a tuna sandwich, but with rice instead of bread and the sides are closed! Simple, elegant, delish!
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Japanese
Keyword: Albacore Tuna
Author: Port Orford Sustainable Seafood


  • 1 Sheet Pan
  • Parchment Paper
  • Onigiri mold (or cookie cutter)
  • Rice cooker
  • Bowl
  • Spoon
  • Fork


Rice Balls

  • cups Short Grain Rice
  • 2 cups Filtered water
  • 1 6oz Albacore Tuna pouch
  • 1-2 tbs Mayonnaise
  • 1 tbs Soy Sauce or Tamari

Optional Ingredients (but highly recommended)

  • Flaky sea salt
  • Furikake
  • Nori

For the sauce

  • Chili Oil
  • Black Vinegar
  • Fish Sauce
  • Sesame Oil
  • Mirin


For the Onigiri

  • Rinse your rice... A LOT! You'll want to rinse until the water runs clear to remove excess starch.
  • Soak rice in water for at least 20 minutes, and up to overnight. Then strain.
  • Cook rice in rice cooker, if you have one. Otherwise, use 2 cups water for 1½ cups rices in a pot that you bring to a boil. Stir gently, and reduce temperature to medium/low so rice is at a 'very' gentle simmer then put lid on the pot. Cook for 20-30 minutes.
  • Distribute cooked rice evenly onto a parchment lined sheet pan to cool until warm.
  • Prepare the tuna filling while the rice cools. Add tuna to a bowl and break up with a fork while mixing in mayonnaise and soy sauce (or tamari). Add mayo and soy sauce until desired consistency is achieved.
  • Keep a small dish of water near your work station to wet your fingers while handling the rice.
  • Take your cookie cutter or mold and press a small scoop of rice into the bottom form a base. Make a small well in the rice.
  • Add in a bit of the tuna mixture, and top with rice. Carefully press it down so the rice encapsulates the tuna within the confines of the cutter or mold.
  • Slip the Onigiri out of the mold and onto a nori.
  • Repeat these steps until you've used up all the tuna mix. The size of your mold or cookie cutter will determine how many you end up with.
  • Sprinkle furikake and flaky sea salt on top for style and extra delish!

The Sauce

  • This sauce is not an exact science, so play with it until you like it!
  • Add soy (or tamari) and black vinegar together in equalish parts. Add a dash or two of sesame oil, and mirin. Depending on how much you like spicy, spoon in some chili oil. Stir and serve!
Tried this recipe?Let us know how it was! #possrecipe

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