Tuna Onigiri (Yaki Onigiri)

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Introduction

Tuna Onigiri (Yaki Onigiri) is a delightful Japanese rice ball that combines a savory tuna filling with a crispy, golden-brown crust. These handheld treats are simple to make, bursting with umami flavor, and perfect for bento boxes, picnics, or a quick, satisfying meal. Lightly brushed with soy sauce and grilled until crisp, Yaki Onigiri offers the perfect contrast between its crunchy exterior and soft, flavorful center, making it a must-try for fans of Japanese cuisine.

The first time I made Yaki Onigiri, I was amazed at how something so simple could be so incredibly delicious. Shaping the rice, stuffing it with seasoned tuna, and grilling it to perfection felt both fun and rewarding. The moment the soy sauce caramelized on the crispy rice surface, releasing its rich, toasty aroma, I knew I had created something special.

What I love most about Tuna Onigiri is its versatility. You can enjoy it warm, fresh off the grill, or wrap it in nori for an extra layer of texture. Try adding a hint of wasabi, sesame seeds, or even a sprinkle of furikake for a unique twist. Whether eaten alone or paired with a comforting bowl of miso soup, these crispy, flavorful rice balls are sure to become a favorite in your kitchen.

Perfect for:

  • Bento box lunches
  • Quick and easy meals
  • Picnics and outdoor snacks
  • Japanese cuisine lovers
  • Healthy and filling snacks

Why You’ll Love This Recipe

Here’s why Tuna Onigiri (Yaki Onigiri) will become a favorite:

  • Crispy Outside, Soft Inside: Grilled for a delightful contrast in texture.
  • Flavorful and Satisfying: The umami-packed tuna filling adds a rich taste.
  • Portable and Convenient: A great grab-and-go snack or lunch option.
  • Easy to Customize: Use different fillings or seasonings to suit your taste.
  • Authentic Japanese Flavor: A traditional dish with a comforting, homey feel.

Preparation and Cooking Time

  • Total Time: 30 minutes
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Servings: 4 onigiri (2 servings)
  • Calories per serving: Approximately 200-250 calories
  • Key Nutrients: Protein: 12g, Carbs: 40g, Fat: 3g

Ingredients

Gather these ingredients to make Tuna Onigiri (Yaki Onigiri):

  • 2 cups cooked Japanese short-grain rice (warm)
  • 1 can (5 oz) tuna, drained
  • 2 tablespoons Japanese mayonnaise (Kewpie)
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon mirin (optional)
  • ½ teaspoon salt
  • ½ teaspoon black or white sesame seeds (optional)
  • 1 tablespoon vegetable oil (for grilling)
  • 1 tablespoon soy sauce (for brushing)
  • 1 sheet nori (seaweed), cut into strips (optional)
  • Optional toppings: sliced green onions, furikake, pickled ginger

Ingredient Highlights

  • Japanese Short-Grain Rice: Sticky and holds its shape when formed into onigiri.
  • Tuna Filling: A creamy, umami-rich mixture of canned tuna, mayo, and soy sauce.
  • Soy Sauce: Adds a savory depth of flavor and enhances the grilled coating.
  • Sesame Oil: Infuses a subtle nuttiness, balancing the flavors.
  • Nori Strips: Used to wrap the onigiri for extra flavor and easy handling.

Step-by-Step Instructions

Prepare the Rice:

  1. Cook the Rice: Use a rice cooker or stovetop to prepare 2 cups of Japanese short-grain rice. Let it cool slightly until warm but not too hot to handle.
  2. Season the Rice: Sprinkle salt over the rice and gently mix to distribute evenly.

Make the Tuna Filling:

  1. Prepare Tuna Mixture: In a bowl, mix drained tuna, Japanese mayonnaise, soy sauce, sesame oil, and mirin. Stir until well combined.

Shape the Onigiri:

  1. Wet Your Hands: Lightly wet your hands with water and sprinkle them with a little salt to prevent sticking.
  2. Form Rice Balls: Take about ½ cup of rice and flatten it slightly in your palm.
  3. Add Filling: Place a spoonful of tuna mixture in the center.
  4. Shape into Triangle: Gently fold the rice around the filling and press into a triangular or round shape. Repeat for remaining rice and filling.

Grill the Onigiri:

  1. Heat a Pan: Add vegetable oil to a non-stick or cast-iron pan over medium heat.
  2. Grill Until Golden: Place the onigiri in the pan and cook for about 2-3 minutes per side until a crispy crust forms.
  3. Brush with Soy Sauce: Lightly brush each side with soy sauce and grill for another 30 seconds per side.

How to Serve

  • With a Side of Miso Soup – Pair your crispy grilled onigiri with a warm bowl of miso soup for a comforting Japanese-style meal.
  • Drizzled with Soy Sauce or Teriyaki – Brush with a bit of soy sauce or teriyaki sauce while grilling for extra umami flavor.
  • Topped with Furikake – Sprinkle furikake (a Japanese rice seasoning blend) over the onigiri for an extra layer of taste and texture.
  • With Pickled Vegetables – Serve alongside tsukemono (Japanese pickled cucumbers, radish, or ginger) to balance the richness of the tuna filling.
  • Wrapped in Nori – Add a crispy or soft nori (seaweed) wrap for a more traditional presentation and extra umami flavor.
  • With a Side of Japanese-Style Salad – Pair with a simple salad dressed in sesame dressing or ponzu sauce for a refreshing contrast.
  • With a Soft-Boiled Egg – Serve alongside a ramen-style soft-boiled egg (ajitsuke tamago) for a richer and heartier meal.
  • As Part of a Bento Box – Pack your tuna onigiri with tamagoyaki (Japanese rolled omelet), edamame, and karaage (Japanese fried chicken) for a balanced lunch.
  • With Wasabi Mayo or Spicy Mayo – Serve with a drizzle of wasabi mayo or spicy Sriracha mayo for a creamy, spicy kick.
  • Alongside a Cup of Green Tea – Complement your onigiri with a warm cup of sencha or matcha for a classic Japanese pairing.

Additional Tips

  • Don’t Overfill: Too much filling can cause the onigiri to break apart.
  • Use Freshly Cooked Rice: Warm, slightly sticky rice holds its shape better.
  • Press Gently: Avoid over-squeezing to keep the rice texture soft.
  • Grill Over Medium Heat: Too high heat can burn the soy sauce coating.
  • Use a Non-Stick Pan: Prevents sticking and ensures even browning.

Recipe Variations

  1. Spicy Tuna Onigiri: Add sriracha or chili flakes to the tuna mixture for a spicy kick.
  2. Teriyaki Salmon Onigiri: Swap tuna for flaked salmon and mix with teriyaki sauce.
  3. Miso Butter Onigiri: Brush the grilled rice ball with miso butter instead of soy sauce.
  4. Umeboshi Onigiri: Use pickled plum (umeboshi) as a traditional Japanese filling.
  5. Cheese Onigiri: Add a small cube of cheese inside for a melted surprise.
  6. Vegan Yaki Onigiri: Replace tuna with mashed avocado or miso-marinated tofu.
  7. Kimchi Tuna Onigiri: Mix chopped kimchi with tuna for a Korean-Japanese fusion.
  8. Tonkatsu Onigiri: Fill with chopped tonkatsu (fried pork cutlet) and cabbage.
  9. Teriyaki Chicken Onigiri: Use diced teriyaki chicken as a filling for a heartier option.
  10. Shiso Tuna Onigiri: Add finely chopped shiso leaves for a refreshing herbal flavor.

Freezing and Storage

  • Freezing: Wrap individually in plastic wrap and store in an airtight container. Reheat by microwaving for 30-40 seconds.
  • Storage: Store in the fridge for up to 2 days. Reheat in a pan or microwave before serving.

Special Equipment

  • Rice Cooker – Ensures perfectly cooked, fluffy rice with the right texture for shaping onigiri.
  • Onigiri Mold – Helps create uniform, well-packed onigiri without the need for hand-shaping.
  • Wooden Rice Paddle (Shamoji) – Prevents rice from sticking while mixing in seasonings and fluffing the rice.
  • Grill or Grill Pan – Essential for achieving the crispy, charred surface of Yaki Onigiri when brushing with soy sauce.
  • Nonstick or Cast-Iron Skillet – If a grill isn’t available, a nonstick pan or cast-iron skillet works well for pan-searing the onigiri.
  • Bamboo Mat (Makisu) – Useful for pressing and shaping onigiri while keeping hands clean.
  • Nori (Seaweed) Cutter or Scissors – Helps cut nori sheets into precise strips for wrapping the onigiri.
  • Brush for Soy Sauce Glaze – A small pastry brush allows you to evenly coat the onigiri with soy sauce before grilling.
  • Rice Storage Container (Hangiri or Tub) – Traditionally used for cooling and lightly seasoning rice while preventing excess moisture buildup.
  • Tuna Strainer or Fine Mesh Sieve – Ensures the canned tuna is well-drained before mixing with seasonings, preventing soggy onigiri.

FAQ

  1. Can I use brown rice? Yes, but it may not hold together as well as white rice.
  2. Can I bake instead of pan-fry? Yes, bake at 375°F (190°C) for 10-12 minutes, flipping halfway through.
  3. What if I don’t have Japanese mayonnaise? Regular mayo works, but Kewpie adds an authentic taste.
  4. Can I make onigiri without grilling? Absolutely! Skip the grilling step for a classic soft onigiri.
  5. How do I prevent the rice from sticking to my hands? Keep your hands lightly wet with water.

Conclusion

Tuna Onigiri (Yaki Onigiri) is a delicious, portable, and satisfying Japanese rice ball with a crispy, savory coating. Filled with flavorful tuna and grilled to perfection, this umami-packed dish is perfect for bento boxes, quick lunches, or a comforting snack. The golden, slightly charred crust adds a delightful crunch, making each bite irresistibly delicious.

Simple to prepare and endlessly customizable, Yaki Onigiri can be filled with your favorite ingredients and brushed with soy sauce or miso for extra depth of flavor. Whether enjoyed on the go or as part of a homemade Japanese meal, this grilled rice ball is a must-try for anyone who loves authentic flavors and comforting textures.

I can’t wait to see your Yaki Onigiri creations! Snap a photo and tag me on Instagram—I’d love to see how you make this recipe your own. Don’t forget to share your tips and favorite variations in the comments. Happy cooking!

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