filipino tuna rice balls recipe — Filipino Tuna Rice Balls (Onigiri Style) is my go to fix for those days when you open the fridge and feel like you have nothing to eat, but you still want something fun and filling. I also make these when I need a quick packed snack for work, road trips, or just binge watching nights at home. It hits that sweet spot between comfort food and grab and go. Plus, tuna is usually already in the pantry, and rice is basically always around in a Filipino kitchen. If you have leftover rice, even better because you are halfway there. 
The rice
Let’s talk rice first because if the rice is off, your rice balls will fall apart and you will feel personally betrayed. I like using short grain or medium grain rice because it sticks better and holds the shape. But I am also realistic, and most of the time I use what I have, which is regular jasmine rice. You just have to cook it a touch “stickier” and handle it while it is still warm.
Here is what works for me at home:
- Freshly cooked warm rice is easiest to shape. Cold rice can work, but it is more crumbly.
- Rinse rice if you have time. It helps with texture and keeps it from getting too gummy.
- Add a little less water than usual if you are using jasmine rice, so it comes out slightly firmer but still sticky.
- Season lightly with a pinch of salt. It makes every bite taste like something, not just plain rice.
If you are using leftover rice, sprinkle a bit of water on it and reheat it covered in the microwave. Warm rice is the secret handshake for shaping onigiri style snacks.
Also, if you love rice based comfort meals, you might enjoy cozy bowls like comforting Filipino lugaw for slow mornings when you want something soft and soothing.
Onigiri fillings
This is the part where you can really make it “yours.” For my Filipino style tuna filling, I like it creamy, a little salty, and with just enough kick to keep things interesting. Think tuna spread vibes, but tucked inside rice like a little surprise.
My favorite Filipino tuna filling (simple pantry style)
I usually mix:
Canned tuna (in water or oil, drained), mayonnaise, a little calamansi or lemon, finely chopped onion, a pinch of salt and pepper, and optional chili flakes or chopped siling labuyo if you like heat.
Sometimes I add sweet pickle relish if I want that slight tang, or I swap mayo with a bit of all purpose cream if I want it extra smooth. If you hate raw onion, soak the chopped onion in water for 5 minutes, then drain. It takes away the harsh bite.
Other filling ideas that still feel very Filipino and very doable:
Spicy tuna: add sriracha or chili garlic sauce.
Tuna and corn: add canned corn for sweetness and texture.
Tuna and cheese: a small cube of cheese in the middle is honestly so good.
Tuna adobo style: sauté tuna with soy sauce, vinegar, garlic, and a tiny pinch of sugar until slightly dry.
One quick note: do not overfill. I know it is tempting because the tuna is the fun part, but too much filling makes the rice crack and the ball won’t seal.
By the way, if you are into bold smoky flavors, bookmark this for another day: smoky tinapa fried rice. Different vibe, same rice love.
How to form onigiri: by hand vs onigiri mold
Shaping is where people get nervous, but it is honestly easy once you do one or two. You have two routes: by hand (the classic way) or with a mold (the neat way). Both are fine. I do both depending on my mood and how pretty I want them to look.
By hand (my everyday method)
Here is my low stress way:
1) Put a small bowl of water nearby and add a pinch of salt. Dip your fingers so rice does not stick.
2) Scoop a handful of warm rice into your palm and flatten it a bit.
3) Add about 1 to 2 teaspoons of tuna filling in the center.
4) Add a little more rice on top, then gently press and shape.
5) Form into a triangle, a ball, or a fat log. Whatever feels easy.
Do not squeeze too hard or it turns dense. You want it pressed enough to hold, but still fluffy when you bite.
With an onigiri mold (great for meal prep)
Molds are nice if you are making a batch for kids, parties, or packed lunches. You just press rice into the mold, add filling, cover with more rice, then press again. The shape comes out consistent and cute.
My tip: lightly wet the mold or rub a tiny bit of oil so the rice releases easily.
Finishing touches that make it feel “onigiri style”:
Nori sheet wrapped around the bottom or side for grip and flavor.
Sesame seeds sprinkled outside for crunch.
A tiny brush of soy sauce on the surface if you are going to pan toast it.
“I made these for my husband’s lunch and he texted me saying it was the best surprise snack he’s had in a long time. The tuna filling was creamy but still tasted fresh.”
If you want another fun hand held snack idea for weekends, I also love making classic Filipino turon when we crave something sweet after.
Expert Tips
These are the little things that make a big difference, especially if this is your first time making Filipino Tuna Rice Balls (Onigiri Style) at home.
Tip 1: Keep rice warm while shaping.
If rice cools down too much, it gets stiff and won’t seal well. I keep the pot covered and work in small batches.
Tip 2: Drain tuna well.
Watery filling leaks out and makes the rice soggy. If needed, press the tuna with a spoon in a strainer.
Tip 3: Salt your shaping water.
This is a small move, but it seasons the outside lightly and helps your hands not stick to the rice.
Tip 4: Do a quick chill if they feel fragile.
If your rice balls seem like they might fall apart, pop them in the fridge for 10 to 15 minutes. They firm up and hold shape better.
Tip 5: Pan toast for extra flavor.
Sometimes I pan toast them with a thin swipe of oil until the outside gets lightly crisp. It smells amazing and gives you that cozy snack vibe.
This is also where I remind you that the filipino tuna rice balls recipe is super forgiving. If your triangles look like weird blobs, it is still going to taste great. Honestly, my first batch looked like little rice clouds, and everyone still ate them.
Storage
Since these have tuna and mayo, storage matters. I do not like taking risks with seafood based fillings, so I keep it simple and safe.
Fridge: Store in an airtight container and eat within 24 hours for best taste. You can push it to 2 days, but the rice gets firmer and the filling loses that fresh vibe.
Wrap properly: Wrap each rice ball in plastic wrap so it does not dry out. If you are using nori, pack the nori separately and wrap it right before eating, so it stays crisp.
Freezing: You can freeze the rice portion, but I do not recommend freezing tuna mayo filling. The texture changes and gets a bit sad. If you really want freezer friendly, make a cooked tuna filling (like sautéed tuna with soy and garlic) instead of mayo.
Reheating: For fridge cold rice balls, I microwave for 20 to 30 seconds just to take the chill off. If you pan toasted them before, re toast in a dry pan for a minute or two.
When I pack these for travel, I keep them cold with an ice pack. Food safety is not the most exciting topic, but it is part of making this filipino tuna rice balls recipe something you can confidently share with family.
Common Questions
1) Can I use regular long grain rice?
Yes. It just takes a bit more care. Cook it slightly firmer, shape while warm, and press gently but firmly so it holds.
2) What tuna is best for Filipino Tuna Rice Balls (Onigiri Style)?
Any canned tuna works. I like tuna in oil for richer flavor, but tuna in water is fine if you drain well and add enough mayo and seasoning.
3) How do I stop the rice from sticking to my hands?
Keep a bowl of water nearby and wet your hands often. Adding a pinch of salt to the water helps too.
4) Can I make it spicy for adults but mild for kids?
Totally. Make one basic tuna filling, divide it, then add chili to only half. Easy win for everyone.
5) What can I serve with these rice balls?
I like them with miso soup vibes or a simple side like sliced cucumbers. If you want a heartier Filipino pairing, go with something warm and comforting like arroz caldo on another day, for example this arroz caldo recipe.
A cozy snack you will want to make again
If you try this filipino tuna rice balls recipe once, you will probably start keeping canned tuna around “just in case.” It is filling, budget friendly, and honestly kind of fun to shape, even if they come out a little wonky. The best part is you can keep the flavors familiar and Filipino, while still enjoying that onigiri style grab and go feel. If you want to nerd out on the classic method too, I found this helpful reference: Onigiri Recipe – Japanese Rice Balls – Hungry Huy. Now go make a batch, wrap one up for later, and tell me if you are team triangle or team rice ball. 
Filipino Tuna Rice Balls
Ingredients
For the rice
- 2 cups short grain or medium grain rice Use jasmine rice if preferred, cooked slightly firmer.
- 1 pinch salt For seasoning the rice.
For the filling
- 1 can canned tuna, drained Use tuna in water or oil.
- 2 tablespoons mayonnaise Or substitute with all-purpose cream.
- 1 tablespoon calamansi or lemon juice For added flavor.
- 1 small finely chopped onion Soak in water for 5 minutes if you dislike strong flavor.
- 1 pinch salt To taste.
- 1 pinch black pepper
- 1 teaspoon chili flakes Optional for heat.
- 2 tablespoons sweet pickle relish Optional for tang.
For serving
- 4 sheets nori For wrapping.
- 2 tablespoons sesame seeds For sprinkling.
Instructions
Preparation
- Cook the rice according to package instructions, adding a pinch of salt.
- In a bowl, combine drained tuna, mayonnaise, calamansi or lemon juice, chopped onion, salt, pepper, chili flakes, and relish. Mix well.
Forming Onigiri
- Keep the rice warm, and fill a small bowl with salted water to dip your hands.
- Scoop a handful of warm rice into your palm and flatten slightly.
- Add 1-2 teaspoons of the tuna filling in the center.
- Add more rice on top, then gently press and shape into desired form (triangle, ball, or log).
- Optionally, wrap with nori and sprinkle sesame seeds before serving.
Storage
- Store in an airtight container in the fridge and consume within 24 hours for best taste.
- Wrap each rice ball in plastic wrap to prevent drying out.
- Avoid freezing with mayo; instead, use cooked tuna filling if needed.