Sesame Tuna Rice Balls (Easy Onigiri)
Inspired by Japanese onigiri, this pantry-friendly version is made with jasmine rice and a simple sesame tuna filling. They're easy to make, budget-friendly, and perfect for lunch, dinner, or a quick snack!
I love finding ways to create comforting meals with ingredients I already have at home, and these definitely hit the spot. ❤️
Would you dip these in a sauce or enjoy them just as they are?
Rice
- 1 cup jasmine rice (Sushi rice or white short grain is recommended)
- 1½ cups water or Place your fingertip gently on top of the rice. Add water until it reaches the first crease (knuckle) on your finger. This is a simple way to measure the right amount of water for perfectly cooked rice.
Tuna Filling
- 1 (5 oz) can tuna, drained
- 1 teaspoon sesame oil
- 1–2 tablespoons mayonnaise (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Black pepper, to taste
- Pinch of salt (if needed)
Instructions
Cook the Rice
1. Rinse the jasmine rice under cold water until the water runs mostly clear.
2. Add the rice and 1½ cups of water to a saucepan.
3. Bring to a boil over medium-high heat.
4. Once boiling, reduce the heat to low, cover with a lid, and cook for 15 minutes.
5. Remove the pan from the heat and let it rest, covered, for 10 minutes.
6. Fluff the rice gently with a fork and allow it to cool for 5–10 minutes, until it's warm enough to handle.
Make the Filling
1. In a small bowl, combine the drained tuna, sesame oil, mayonnaise (if using), garlic powder, onion powder, and black pepper. Mix well.
Shape the Rice Balls
1. Lightly wet your hands with water and rub a small pinch of salt over your palms to keep the rice from sticking and to lightly season the outside.
2. Scoop a portion of the warm rice into your hand.
3. Gently make a small indentation in the center and add the tuna filling.
4. Cover the filling with a little more rice.
5. Gently press and shape into a triangle (onigiri style) or a round rice ball. Avoid squeezing too firmly—just enough for the rice to hold together while staying soft and fluffy.
6. Sprinkle with sesame seeds or brush lightly with sesame oil, if desired, and enjoy while warm or at room temperature.
Optional Crispy Finish
Heat a lightly oiled skillet over medium heat and cook the rice balls for 2–3 minutes per side, or until lightly golden and crisp.
Chef's Tip: Fresh, warm rice is the secret to rice balls that hold together well. Avoid using cold leftover rice, as it won't stick nearly as easily.
Chef's Note: If your rice feels difficult to shape, wrap each rice ball tightly in plastic wrap and let it rest for 10–15 minutes. This gently compresses the rice, helping it hold its shape while making it easier to unwrap and serve. For the best results, use Japanese short-grain rice, as it naturally sticks together better than long-grain rice.
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Making sesame tuna rice balls at home is not only satisfying but also highly versatile. One tip I've found helpful is to prep the tuna filling in advance and keep it chilled, which allows the flavors to meld beautifully by the time you shape the rice balls. Using jasmine rice works well, but if you can get your hands on sushi or short-grain rice, it really holds together better and gives that authentic texture. When shaping the rice balls, wetting your hands is crucial to prevent sticking, but I recommend adding just enough water to lightly moisten your palms—too much water can make the rice soggy. Salt on your hands adds a nice seasoning contrast on the surface without overwhelming the mild flavors inside. For an added twist, try experimenting with dipping sauces. A light soy sauce mixed with a touch of wasabi or a drizzle of spicy mayo complements the sesame and tuna filling perfectly. Alternatively, enjoying these onigiri plain lets you savor the subtle aroma of sesame oil and the creamy tuna blend. If you want to elevate the texture, the optional crispy finish by lightly pan-frying the rice balls adds a delightful crunch and golden color, turning a simple snack into an indulgent treat. This step is especially great for lunchboxes, as the contrast between the crisp exterior and soft interior makes lunchtime more exciting. I also recommend storing shaped rice balls in the fridge wrapped tightly in plastic wrap if you’re not eating them immediately. Before serving, bring them to room temperature or give a quick warm-up in a microwave or skillet for best taste and texture. Overall, this recipe is a fantastic way to use pantry staples while enjoying a comforting, homemade Japanese-inspired dish that feels special yet requires minimal effort.
