Seungwoo Dad's Grilled Tuna Mayo Onigiri

Name: Seungwoo Dad's Grilled Tuna Mayo Onigiri
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Rice 1 bowl; Canned tuna 1 can; Mayonnaise 1 tablespoon; Soy sauce 1 teaspoon; Toasted sesame oil 1 teaspoon; Seaweed powder to taste; Oyster sauce a little

A savory onigiri made with tuna mixed in mayonnaise, grilled without oil to achieve a crispy exterior and moist interior

15 min Difficulty Easy Rice bowls

Main ingredients

Tuna can Mayonnaise Soy sauce Toasted sesame oil Seaweed powder Oyster sauce

Shop ingredients on Coupang(Ad)

Tuna can Mayonnaise Soy sauce Toasted sesame oil Seaweed powder Oyster sauce

Solo Cooking God Tuna Mayo Onigiri

A no-cook, super simple onigiri made by mixing oil-free tuna with crisp pickled radish, savory mayonnaise, and furikake into round balls.

10 minVery easyRice bowls

tuna canpickled radishmayonnaiseseaweedfurikake

no-cooksingle-person mealkids snack

Seungwoo Dad's Tuna Mayo Bomb Rice Balls

A giant bomb rice ball filled with a thick, creamy tuna mayo sauce and rolled in seaweed flakes.

10 minVery easyRice bowls

TunaMayonnaiseSoy sauceSugarYellow mustard

Super simpleLunchboxKids snack

Ingredients needed 1 servings

Recipe

Drain the canned tuna through a sieve to remove excess oil, then set aside in a bowl.
Add the drained tuna, 1 tablespoon mayonnaise, 1 teaspoon soy sauce, and 1 teaspoon toasted sesame oil to warm rice.
Add seaweed powder to taste, then mix thoroughly so ingredients don’t clump together.
Press the seasoned rice firmly with your hands to form a solid triangular onigiri shape that won’t fall apart.
Heat a frying pan over medium heat, then place the onigiri in the pan without adding any oil.
Flip and stand the onigiri around until all sides are golden and crispy.
When the outside becomes crisp like toasted rice crackers, reduce the heat and lightly brush oyster sauce over the surface to finish.

Mix tuna, mayonnaise, soy sauce, toasted sesame oil, and seaweed powder into rice and stir evenly.
Form the rice into a firm triangular shape and place it in an oil-free pan.
Grill on medium heat until all sides are crispy, then finish by brushing with oyster sauce.

Cooking tips

Seaweed powder not only enhances flavor but also helps absorb moisture from tuna and mayonnaise, helping the onigiri hold its shape.
The fat in mayonnaise melts under heat and acts as oil, so adding extra cooking oil may make the dish overly greasy.
When shaping the onigiri, press firmly—loose packing makes it prone to breaking when flipping in the pan.
Oyster sauce is salty, so apply sparingly; use the back of a spoon or brush to spread it thinly.

Recommended for

Those who want to enjoy the familiar tuna mayo onigiri with a crispy exterior and soft interior.
People looking for a light yet flavorful meal without using much oil.
Anyone needing a lunchbox-friendly onigiri recipe that holds its shape easily.

Ttukdak Hyung's Baked Tuna Onigiri

A delicious triangle-shaped onigiri stuffed with spicy green chili tuna mayo, brushed with a savory sweet-and-salty soy sauce, and baked in an air fryer for a crispy finish.

30 minEasyRice bowls

canned tunagreen chili peppermayonnaisesesame oilpremium soy sauce

air fryercrispy outside, soft insidesingle-person meal