Description
Spicy Tuna Onigiri is a traditional Japanese rice ball featuring creamy, spicy tuna nestled inside perfectly cooked short-grain rice and wrapped with crisp nori seaweed. This flavorful and portable dish is ideal for lunch, quick meals, or satisfying snacks, offering a harmonious blend of spicy, savory, and umami flavors.
Ingredients
Rice
- 2 cups cooked Japanese short-grain rice, slightly cooled
- Salt, for handling rice
Spicy Tuna Filling
- 1 (5 oz / 140 g) can tuna, drained
- 2 tbsp mayonnaise
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp soy sauce
- 1 tsp sesame oil
Assembly
- 2 nori sheets, cut into strips
- Sesame seeds (optional)
Instructions
- Prepare the spicy tuna mixture: In a bowl, combine the drained tuna with mayonnaise, Sriracha, soy sauce, and sesame oil. Mix thoroughly until the ingredients are evenly incorporated, creating a creamy and spicy tuna filling.
- Prepare your hands and shape rice: Wet your hands with water and lightly sprinkle with salt to prevent the rice from sticking and add seasoning. Take a scoop of the cooled cooked rice and flatten it slightly in your palm.
- Add the tuna filling: Place about 1 tablespoon of the spicy tuna mixture in the center of the flattened rice, making sure it’s evenly spread without spilling.
- Form the onigiri: Cover the tuna filling with more rice, and gently but firmly shape the mixture into a triangle or ball using your palms, ensuring that the filling is completely enclosed.
- Wrap with nori: Take a strip of nori and wrap it around the bottom or base of the shaped onigiri. This adds texture and flavor, as well as making it easier to hold and eat.
- Finish and serve: If desired, sprinkle sesame seeds on top for added crunch and nutty flavor. Serve the spicy tuna onigiri immediately for best taste, or refrigerate for up to 24 hours.
Notes
- Use Japanese short-grain rice for the best sticky texture that holds the onigiri shape well.
- Adjust the amount of Sriracha in the tuna mixture to suit your preferred spice level.
- Onigiri is best enjoyed fresh but can be stored in the refrigerator for up to 24 hours, though the rice texture may slightly firm up.
- When shaping, keep your hands wet and salted to prevent rice sticking and seasoning the onigiri.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
