Tuna Mayo Onigiri Recipe
Tuna mayo onigiri is a classic Japanese rice ball filled with a creamy tuna salad. It’s actually one of the most popular varieties you’ll find in convenience stores across Japan (known as combini). While it may not sound traditionally Japanese, this simple yet satisfying flavor has been loved by people of all ages for over 30 years—and its popularity shows no signs of fading.
What Is Tuna Mayo Onigiri?
Traditional onigiri fillings often include ingredients like umeboshi (pickled plum) or salted salmon. While those remain staples, tuna mayo onigiri has carved out its own place as a modern favorite.
Its rise began in the 1980s, when convenience stores rapidly expanded across Japan. In 1983, a major chain introduced tuna mayo onigiri, and it quickly became a hit. One reason for its success lies in Japanese mayonnaise, which has a slightly tangy, more acidic flavor compared to American mayonnaise—closer to a salad dressing. This tang pairs surprisingly well with plain steamed rice, much like the vinegared rice used in sushi.
Convenience stores initially catered to younger customers, who were more open to trying new flavor combinations. This likely helped tuna mayo onigiri gain traction and eventually become a mainstream favorite.
Tips and Substitutions for Making Tuna Mayo Onigiri
- Use Japanese short-grain rice for the best results. Its sticky and slightly chewy texture is essential for holding the shape of onigiri.
- The tuna filling is softer than typical tuna salad, so make a deeper well in the rice, add the filling, and gently cover it with more rice to seal.
- Moisten your hands lightly with water before shaping to prevent the rice from sticking.
- Japanese mayonnaise gives the filling its signature tangy flavor. If unavailable, use regular mayonnaise and add a bit of lemon juice or vinegar as a substitute.
- Adjust the amount of salt in the rice to suit your taste preferences.
Tuna mayo onigiri is incredibly easy to make with just a few simple ingredients. Give this modern twist on a Japanese classic a try at home—you might be surprised how quickly it becomes a favorite!
Short Video
More Onigiri Recipes
- Onigiri (Rice Ball) Recipe
- Soy Tuna-Mayo Onigiri Recipe
- Assorted Onigiri Recipe
- Spam Onigirazu Recipe
- Yaki Onigiri Chazuke Recipe
Video
Ingredients
Tuna Salad Filling
- 5 oz canned tuna
- 4 Tbsp mayonnaise (Japanese mayonnaise preferred)
- 1/8 tsp Salt
Rice Balls
- 4 cups Steamed Rice
- 1/2 tsp salt
- 4 pieces Nori (Roasted Seaweed)
Instructions
- Mix the tuna salad ingredients in a small bowl. Season the steamed rice with salt.
- Wet hands with water. Take about 3/4 cup rice in one hand, press and form into a triangle shape. Make a well in the middle of the rice ball and put in tuna filling. Close the well with 1/4 cup rice. Reshape into a triangle.
- Wrap with a sheet of roasted seaweed. Repeat to make another three Onigiri.
Notes
The recipe was originally published on January 14, 2019. The post was fully updated on May 4, 2026 with revised text, new photos, and a short video.
