Onigiri (Japanese Rice Balls)


  • 4 cups white rice (freshly cooked short grain)
  • 1 sheet sushi nori
  • 5 ounces tuna packed in oil
  • 1 teaspoon mayonnaise
  • 1 teaspoon sweet pickle relish
  • salt
  • pepper


    • Cook rice according to package directions, remove from pan or rice cooker, fluff with a fork or a rice paddle and set aside.
    • Cut nori seaweed into strips of desired size (use more or less as you like!)
    • Drain tuna and mix with mayonnaise and relish in a small bowl.
    • Wet onigiri press by running under cold water. Fill the press about 1/2 way full of rice and carefully make an indent in the center with a finger or spoon dampened in salt and water.
    • Fill each indent with about 1/2 teaspoon of the tuna mixture, then more rice until evenly covered.
    • Place the base of the press over the rice and apply firm, even pressure until the rice is compacted, but not crushed.

    If serving immediately:

    • Remove onigiri from the press, wrap with nori seaweed and serve.

    If transporting for lunch:

    • Remove onigiri from the press and wrap in cellophane. Refrigerate until packed. Store nori separately and wrap your rice ball just before eating.

    Nutrition Information:

    CALORIES: 180

    Total fat - 5g

    Saturated Fat - 1g

    Trans Fat - 0g

    Unsaturated Fat - 4g

    Cholesterol - 7mg

    Sodium - 119mg

    Carbohydrates - 27g

    Fiber - 1g

    Sugar - 1g

    Protein - 6g

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