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Easy Spicy Tuna Onigiri Recipe

A triangular tuna onigiri rice ball wrapped partially in dark nori seaweed and sprinkled with seasoning.
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Make satisfying Japanese rice balls filled with creamy, spicy tuna. This beginner-friendly recipe is fast, portable, and perfect for a quick dinner or lunchbox filler.

Ingredients

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  • 2 cups cooked short-grain Japanese rice (sushi rice)
  • 1 teaspoon salt (for seasoning rice)
  • 1 (5 ounce) can tuna, drained well
  • 3 tablespoons mayonnaise (Kewpie preferred)
  • 1 to 2 teaspoons Sriracha (adjust to your spice preference)
  • 1/2 teaspoon soy sauce
  • 2 sheets nori (seaweed), cut into strips
  • Sesame seeds (optional, for garnish)

Instructions

  1. Prepare the rice: While the rice is still warm, sprinkle it with 1 teaspoon of salt and mix gently. Allow the rice to cool slightly until it is warm enough to handle but not hot.
  2. Make the spicy tuna filling: In a small bowl, combine the drained tuna, mayonnaise, Sriracha, and soy sauce. Mix until the filling is creamy and well combined.
  3. Shape the rice: Wet your hands lightly with water and sprinkle a small amount of salt on your palms. Take about 1/2 cup of seasoned rice and flatten it slightly in one palm.
  4. Fill the rice ball: Place about 1 tablespoon of the spicy tuna filling in the center of the flattened rice.
  5. Form the onigiri: Gently cup the rice around the filling, using both hands to shape it into a triangle or a round ball. Press firmly enough so the rice holds its shape but not so hard that it becomes dense.
  6. Wrap with nori: Take a strip of nori and wrap it around the base or side of the rice ball. The moisture from the rice will help it stick.
  7. Garnish: Sprinkle sesame seeds over the onigiri if desired.
  8. Serve immediately or wrap individually in plastic wrap for a portable Asian snack or bento box filler.

Notes

  • If you prefer a milder flavor, use the Tuna Mayo Onigiri variation by omitting the Sriracha and using only mayonnaise and a pinch of salt for the filling.
  • For Yaki Onigiri (seared rice balls), brush the formed onigiri lightly with a mixture of soy sauce and a drop of oil before pan-searing until golden brown and crisp.
  • Keep your hands wet while shaping the rice to prevent sticking.

Nutrition

Find it online: https://cookingbyfelix.com/tuna-onigiri-recipe-easy-spicy-quick-dinner/