Onigiri is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). This is just a simple one for people who may not have a lot of time, I use a rice cooker but I will go about as if I didn't.


Recipe Summary

30 mins
20 mins
25 mins
1 hr 15 mins
3 onigiri


Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place rice in a bowl with fresh water. Stir until water becomes cloudy; drain and rinse. Repeat with fresh water until water no longer clouds, 2 or 3 times more.

  • Bring 1 1/4 cups water, rice, and salt to a boil in a saucepan; reduce heat to low. Cover and simmer, lifting lid no more than once, until water is absorbed, about 20 minutes. Remove from heat and set aside to finish cooking, about 10 minutes more. Remove cover and cool rice until no longer hot to the touch, about 15 minutes.

  • Mix tuna, mayonnaise, and pepper together in a bowl until no large chunks remain. Arrange nori strips on a serving platter.

  • Lay a 10-inch sheet of plastic wrap on a work surface. Place 1/2 cup cooked rice in the center, form a well in the middle, and fill well with 1 teaspoon tuna mixture. Top with another 1/2 cup rice. Gather edges of plastic wrap together over rice mixture, twist together to tighten, and shape rice mixture into a pyramid shape. Remove plastic wrap and gently place onto nori strip, with nori edges protruding (for use as handles when eating). Repeat with remaining rice and tuna mixture.

Cook's Notes:

Don't add too much salt to the rice, it will make it less sticky and hard to stay together.

I always have left over tuna, so I either save it for dinner and make it a sandwich or if I have a bit of rice left over I make it into a tuna rice mix.

Nutrition Facts

355 calories; protein 15.2g 30% DV; carbohydrates 53.3g 17% DV; fat 8g 12% DV; cholesterol 16.1mg 5% DV; sodium 129.1mg 5% DV. Full Nutrition

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Rating: 4 stars
Yep this is how to make rice balls:) Wet your hands add a little salt and form the rice into a ball adding a filling in the middle. Best fillings are seeded umeboshi and this cook seaweed thing called "gohan desu yo". Tunafish w/mayo in the middle of rice is a little odd but it wasn't bad and I made it with brown rice. I love the taste of nori with rice so you really cannot go wrong! Read More