Crispy Rice Tuna Onigiri (Yaki Onigiri)

Crispy Rice Tuna Onigiri (Yaki Onigiri)

(makes 4–6 onigiri)

by Andraya Avison


Enjoy delicious, crispy, tuna mayo onigiri with this easy-to-follow recipe. Featuring our tinned albacore tuna, these crispy little umami bombs are perfect for a snack, lunch, or dinner!  


  • 1 tin GoodFish Seafood Co. tuna, drained
  • 1 cup sushi rice 
  • 3 tbsp. rice vinegar
  • 1 tbsp. sugar 
  • 1 tsp. sea salt
  • 3 tbsp. kewpie mayo
  • 2 green onions
  • ¼ tsp. toasted sesame oil
  • 1 tbsp. butter
  • 1 tbsp. neutral oil (I like grapeseed)
  • 1 tbsp. Sriracha, or added to taste (optional)
  • Salt, pepper added to taste
  • Nori sheets, for serving
  • Soy sauce, for serving
  • Toasted sesame seeds (optional)

Step 1: Prepare Rice

  1. Cook sushi rice according to package directions.
  2. Meanwhile, combine rice vinegar, sugar, and sea salt in a small bowl until sugar and salt are dissolved. Set aside.
  3. When rice is cooked, gently fold vinegar mixture and toasted sesame seeds (if using) into rice until evenly combined. Be careful not to overmix! We don’t want mushy rice so be gentle while you do this.
  4. Set aside to cool.

Step 2: Prepare Tuna

  1. Meanwhile, wash and thinly slice 2 green onions.
  2. Add drained tuna to a medium bowl, using a fork to flake the tuna into small pieces ensuring no large chunks.
  3. Add sliced green onions, kewpie mayo, toasted sesame oil, Sriracha (if using), and salt and pepper to taste. Mix well.

Step 3: Prepare Onigiri

  1. Using wet hands to prevent sticking, take approximately ¾ cup of the prepared sushi rice. Roll rice into a ball then use your palms to lightly flatten the ball into a disc approximately 1 inch thick.
  2. Place the rice in one hand and make an indentation in the centre. Add 3–4 spoonfuls of the prepared tuna mixture into the indentation.
  3. Enclose the tuna with the rice and shape into a ball.
  4. Shape into a triangle using your hands or an onigiri press and set aside on a plate.
  5. Repeat until you have 4–6 onigiri. Transfer to the fridge uncovered for 1 hour – We want the rice to dry out a little in the fridge so we can get the onigiri nice and crispy in the next step.

Step 4: Cook Onigiri + Serve

  1. Heat oil and butter in a non-stick pan over medium heat.
  2. Once hot, add onigiri and cook until golden and crispy (should take 3–5 minutes per side).
  3. Serve with nori for wrapping onigiri and soy sauce onside.
  4. Enjoy!

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