Tuna Yaki Onigiri – Creamy Tuna Rice Balls

Welcome to DAY 1 of my Street Food Series, where I share 15 of my favorite street foods that are delicious and easy to make at home!

For the first day, we will be making Japanese Creamy Tuna Grilled Rice Balls – Tuna Yaki Onigiri that is finger-licking good! 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) 

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 

1. 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 
2. Mix cooked rice and furikake seasoning 
3. 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) 
4. 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. 
5. Optional – add some melted butter to the rice ball and grill for another 30 seconds on each side. 
6. Serve with roasted seaweed and enjoy! 

RICE MOLD: https://amzn.to/3szLd0G

Print

Japanese Creamy Tuna Grilled Rice Balls – Tuna Yaki Onigiri

Welcome to DAY 1 of my Street Food Series, where I share 15 of my favorite street foods that are delicious and easy to make at home! For the first day, we will be making Japanese Creamy Tuna Grilled Rice Balls – Tuna Yaki Onigiri that is finger-licking good! 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!

Prep Time5 mins

Active Time15 mins

Total Time20 mins

Course: Appetizer, Breakfast, Main Course, Side Dish, Snack

Yield: 4 Rice Balls

Materials

• 2 cup of Cooked Rice
• 1 can of Tuna dump excess water and oil
• 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

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!

Video

Notes

To save time and make perfect 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.

RICE MOLD: https://amzn.to/3szLd0G