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Onigiri with Tuna and Black Sesame


Rate this recipe 4.2/5 (27 Votes)


  • 2 cups raw rice round
  • water
  • 6 oz of canned tuna
  • 2 tablespoons mayonnaise
  • 1 tablespoon of black sesame seeds
  • 1 sheet nori seaweed
  • 1 pinch of salt


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Budget Friendly


Step 1

Cook rice with water in a saucepan or in a rice-cooker according to directions on package. When cooked, transfer into a bowl and let cool for 10 minutes at room temperature.

Step 2

Drain tuna and flake it on top of rice. Add mayonnaise, salt and sesame. Mix everything carefully.

Step 3

Moisten your hands with a little water and shape the rice mixture into triangular bites.

Step 4

Cut rectangles of approximately 3x6 cm in the nori, with a pair of scissors. Adhere them to the base of each onigiri.

Step 5

They are ready to be enjoyed or stored in a bento.

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  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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