Tuna Yaki Onigiri – Creamy Tuna Rice Balls
If you want something EASY, delicious, and AFFORDABLE to make at home, you need to try my Tuna Yaki Onigiri!
Japanese Creamy Tuna Grilled Rice Balls – Tuna Yaki Onigiri is finger-licking good and super easy to make at home!
With only a few simple ingredients, you will be able to make Yaki Onigiri in less than 20 minutes.
Japanese Creamy Rice Balls was the most requested recipe from my most recent “What I Eat In a Day,” and I am excited to share with you how to make it!
My favorite part about Yaki Onigiri is that there are so many variations, and you can customize it to your liking.
Depending on your diet, schedule, and what you have available, you can add whatever filling of your choice.
I am eating Creamy Tuna and Spicy Tuna today, but you can also add other fillings as well such as Japanese pickled plum, cod roe, seaweed, avocado, and chicken!
If you are in a rush, you can also eat it plain with just furikake seasoning.
To save time and make perfect yaki onigiri every single time, I am using a Triangle Onigiri Mold.
Onigiri molds are affordable ($7) and are super convenient for quick and easy lunches. Using a mold, you can ensure that the rice is tightly packed and doesn’t fall apart.
If you don’t have a mold, you can also use your hands instead. Quick tip – to prevent the rice from sticking to your hands, make sure to wet your hands with water first.
Creamy Tuna Grilled Rice Balls has been my GO-TO lunch for the past few weeks because it is filling, affordable, easy to make, and insanely delicious!
Creamy Tuna is my go-to filling because it is super quick and tasty. Don Won Tuna can is my FAVORITE brand of canned tuna.
If you like it spicy, you can either add in 1 tbsp of Korean Spicy Chili Paste or try their Spicy Korean Double Hot Tuna, which is insanely delicious! Make sure to use Japanese Mayo for the extra creaminess!
It is OPTIONAL, but I highly recommend grilling the rice ball with melted butter in the end as it adds flavour and richness. If you don’t have time, the rice ball will taste equally delicious, not grilled as well.
Check out my other easy and delicious Japanese recipes –
- Chanko Nabe (Japanese Sumo Stew)
- Japanese EXTRA CREAMY Curry
- Healthy Breakfast
- Japanese Pork Katsu Curry
- Creamy Masago Udon
Ingredients
- 2 cup of Cooked Rice
- 1 can of Tuna (dump excess water and oil)
- 0.5 tablespoon Sesame Oil (optional)
- 3 tbsp of Japanese Mayo
- 1 tsp of Black Pepper
- 0.5 tbsp of Soy Sauce
- 2 tbsp of Furikake Seasoning
- 1 tsp of Korean Chili Paste (optional)
- 1 tbsp of Melted Butter
- Roasted Seaweed
- In a bowl mix, 1 can of tuna, 2.5 tbsp of Japanese mayo, 0.5 tbsp of Soy Sauce, and 1 tsp of Black Pepper. If you like it spicy, you can also add in 1 tsp of Korean Chili Paste.
- Mix cooked rice, furikake seasoning, or Kirkland roasted seaweed, and sesame oil.
- Add 2 tbsp of rice to the bottom of the rice mold, add 1.5 tbsp of filling and add 2 more tbsp of rice on top. Put the mold on top and press it down for 3-5 seconds to ensure the rice is tightly packed.
- Push the back button to pop the rice ball up. Repeat the process (the amount varies based on the size of your mold)
- Drizzle in 1 tsp of oil in a pan, and wipe off any excess oil using a paper towel. Turn the heat to medium-low and add the rice ball. Grill the rice ball for 1-2 minutes on each side. Keep an eye out as you don’t want to burn the rice ball.
- Optional – add some melted butter to the rice ball and grill for another 30 seconds on each side.
- Serve with roasted seaweed, and enjoy!
- AIR FRYER: mix melted butter and 1 tablespoon of soy sauce, and 1 tsp of sugar. Brush the rice ball with the soy sauce mixture and air fry at 380 for 8 minutes; flip and re-brush on sauce every 2 minutes.
RICE MOLD: https://amzn.to/3szLd0G
Japanese Creamy Tuna Grilled Rice Balls – Tuna Yaki Onigiri
By Tiffy Cooks
Ingredients
- 2 cup Cooked Rice
- 1 can Tuna dump excess water and oil
- 3 tbsp Japanese Mayo
- 1 tsp Black Pepper
- 0.5 tbsp Soy Sauce
- 2 tbsp Furikake Seasoning
- 1 tsp Korean Chili Paste optional
- 1 tbsp Melted Butter
- Roasted Seaweed
Instructions
- In a bowl mix, 1 can of tuna, 2.5 tbsp of Japanese mayo, 0.5 tbsp of Soy Sauce, and 1 tsp of Black Pepper. If you like it spicy, you can also add in 1 tsp of Korean Chili Paste
- Mix cooked rice and furikake seasoning
- Add 2 tbsp of rice to the bottom of the rice mold, add 1.5 tbsp of filling and add 2 more tbsp of rice ontop. Put the mold on top and press it down for 3-5 seconds to ensure the rice is tightly packed. Push the back button to pop the rice ball up. Repeat the process (amount varies base on the size of your mold)
- In a pan, drizzle in 1 tsp of oil, and using a paper towel wipe off any excess oil. Turn the heat to medium-low and add on the rice ball. Grill the rice ball for 1-2 minutes on each side. Keep an eye out as you don’t want to burn the rice ball.
- Optional – add some melted butter to the rice ball and grill for another 30 seconds on each side.
- Serve with roasted seaweed and enjoy!
This looks sooo good! Can’t wait to make this
What temperature is best to serve this at? Is it still good if cold?
I usually serve this at room temperature, but they’re still good cold!
What time of rice/brand did you use? Looks delicious.
Made it! Loved it! Easy to make. Used Siracha in the tuna mixture instead of chilli paste. Saving this recipe to make for people.
Quick Easy, Enjoyed following the recipe
My high school girl loved this and finished it all!
My six year old son loved it! He ate 3 of them! My husband ate it much later in the evening and they got a bit soggy from the tuna. I wonder if there is anything I could have done differently so they keep better for eating later. I thought they tasted delicious when I first made them. Thank you!
Is it okay if I don’t grill it? Will it fall apart if I don’t?
Hi Rachana, you don’t have to grill it. It won’t fall apart if you want to eat as is, unless your cooked rice is cold or straight from the fridge.
Tiffy
I have 4 athletic children and this a go to for fueling their bodies. I skip the frying pan. I’m sure it’s tasty that way too, but I don’t find it necessary.