Enjoy this delicious Spicy Tuna Onigiri—a yummy Japanese rice ball. It's a tasty mix of spicy mayo, tuna, and nori for a flavorful bite. Make it at home with ease to experience a touch of Japan in your kitchen!
If you love these quick onigiri snacks with spicy tuna filling, you’ll also enjoy other delicious recipes! Try my baked salmon and prawn sushi cups for a quick lunch or my turkey mince noodle dish for weeknight dinners.
My take on Korean-style Keema is a flavorful option that will impress. Don’t miss the soft buns made with tangzhong from the Asian cuisine collection —they’re fluffy and perfect for any burger or sandwich! Each recipe offers a tasty twist for quick lunches or easy dinners.
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Onigiri comes in various shapes and fillings, from the classic salmon or tuna with mayo to the more traditional umeboshi (pickled plum) or kombu (seaweed). You can get creative with fillings like spicy tuna, teriyaki chicken, or even kimchi, giving each rice ball its unique twist.
What's interesting about onigiri is that they're not just a simple snack—they hold a deep cultural significance in Japan. They’re often seen in bento boxes, convenient for lunch or picnics, and have been enjoyed for centuries. Whether you shape them into triangles, circles, or logs, they’re versatile, easy to customize, and perfect for meals on the go!
💗 Why this recipe works
Try this Japanese Rice Dish - a tasty combo of spicy tuna filling and seasoned rice. It's easy to make with pantry basics, perfect for a quick meal or snack. The spicy kick adds a hint of flavour. Like your fave Tuna Potato Fritters, they might become a household go-to, bringing joy to every bite. Dive into the simple, tasty happiness of Asian cuisine!
🥘 Ingredients
- Sushi rice - This is a short-grain rice variety that becomes sticky when cooked. It's seasoned with a mixture of rice vinegar, sugar, and salt to give it a distinctive taste and texture for sushi and onigiri.
- Canned tuna - Provides a protein-rich filling for the onigiri. It's often flaked and mixed with other ingredients to create a spicy centre. In this recipe, it is best to use canned tuna rather than cooked tuna, as it is more convenient to use.
- Mayonnaise - It adds a creamy texture to the spicy tuna mixture.
- Sriracha sauce - It is a hot chilli sauce that brings spiciness to the dish. The amount used can be adjusted to control the level of heat.
- Sheets of nori (seaweed) - These are dried seaweed sheets commonly used in Japanese cuisine. In this context, they are likely used to wrap the onigiri or to bring flavour elements. They add a subtle oceanic taste and a bit of crispness. You can also use Shredded Seaweed Flakes or Furikake, a great addition to the rice balls.
- Onion flakes - These are dried and crushed onion pieces and greatly contribute to the recipe.
- Sesame seeds -Either white or black, they are used to add nutty hints and a bit of crunch. They are often toasted to enhance their aroma. Sprinkling them on the onigiri adds a delightful texture.
♻️ Substitutions
- Rice: Quinoa, couscous, or cauliflower rice can be alternatives if you're looking for low-carb options. Each has a distinct texture, so choose based on your preference.
- Canned Tuna: Cooked and shredded chicken, cooked and flaked salmon, or even cooked and mashed chickpeas can be used as a non-seafood alternative.
- Mayonnaise: Greek yoghurt, sour cream, or a mixture of mustard and a bit of olive oil can provide a creamy texture with a different flavour profile.
- Sriracha Sauce: Any hot sauce of your choice can work, such as Tabasco, Sambal Oelek, or a homemade chilli paste. Adjust the quantity to match your preferred level of spiciness.
- Sheets of Nori (Seaweed): Collard greens or large lettuce leaves can be used as a wrap, or you can skip the wrapping altogether and create open-faced onigiri.
- Onion Flakes: Freshly diced onions, green onions, or chives can be used as alternatives. You can also use onion powder if you prefer a milder flavour.
- Sesame Seeds: Sunflower seeds, pumpkin seeds, or chopped nuts can provide a similar crunchy texture. If you want to skip seeds altogether, however, the dish will still be flavorful.
📋 Variations
- Avocado: Add diced avocado to the spicy tuna mixture for a creamy and fresh twist. The buttery texture of avocado complements the heat of the tuna.
- Soy Sauce Glaze: Brush the onigiri with a soy sauce glaze before serving. This adds a savoury umami flavour.
- Pickled Radish: Place a small piece of pickled radish or daikon in the centre of the tuna mixture. It adds a burst of tanginess and colour.
- Cucumber: Mix finely diced cucumber into the spicy tuna for a refreshing and crunchy element.
- Teriyaki Twist: Brush the onigiri with a teriyaki glaze for a sweet and savoury kick.
- Mango: Add small cubes of ripe mango to the spicy tuna mixture. The sweetness of mango adds an interesting twist!
Vegan Filling Ideas
- Chickpea Mayo: Mashed chickpeas + vegan mayo + lemon = perfect tuna substitute
- Seasoned Edamame: Lightly salted or tossed in sesame oil for protein-packed crunch
- Teriyaki Tofu: Crispy tofu glazed with homemade teriyaki sauce
👩🍳 How to Make Tuna Onigiri
These Tuna Mayo Rice Balls are super easy to make with very few ingredients. You only need 5 simple things and a couple of minutes to put them together. They're perfect for a quick snack, meal or finger food!
Take a look at this step-by-step guide to making this delicious homemade recipe. The photos make it easy to follow along.
Step 1: Prepare all the ingredients required by the recipe so everything is at hand.
Step 2: Place some cling foil in your hand, and add sesame seeds. Take a bit of rice, and flatten it on your palm over the sesame seeds.
Step 3: Place spicy tuna on rice, add nori strips, and sprinkle with onion flakes.
Step 4: Gently bring the rice around the filling, shaping it into a ball.
Step 5: Place a dollop of spicy mayo and sprinkle extra onion flakes on each onigiri.
Step 6: Serve these spicy tuna onigiri balls as a delicious snack, lunch, or picnic treat.
Leftovers and storage
These rice balls are best consumed when fresh, although if you make too much, you can store them in the refrigerator. Be aware that the rice will dry out if not stored accordingly.
- Place the onigiri in an airtight container or place them individually in plastic wrap.
- Refrigerate within 2 hours of preparation to maintain freshness.
- If you plan to consume the leftovers within 1-2 days, refrigeration is sufficient to maintain their freshness.
❓FAQs
For this recipe, it is best to use Sushi Rice, as this type of rice has a sticky texture when cooked. This stickiness is essential for onigiri as it helps the rice hold together and maintain its shape when moulded into balls.
Wet your hands with water or a mixture of water and a bit of salt before handling the rice. This helps prevent the rice from sticking to your hands.
I keep my kitchen stocked with canned tuna, Japanese rice, and nori sheets - everything you need to whip up these tasty onigiri in minutes! I'll walk you through two simple shaping techniques: using your hands or the plastic wrap hack for perfectly formed rice balls every time.
Traditional onigiri typically feature fillings like umeboshi, tuna mayo, or salted salmon. For vegan alternatives, this recipe offers three options: chickpea mayo (replacing tuna), teriyaki-glazed tofu, and seasoned edamame beans - all delivering authentic texture and flavor.
For perfect onigiri, use rice that's freshly steamed and still very hot (be careful - it might burn your fingers!). While traditionalists insist on this hot rice, cooled rice works too if you're sensitive to the temperature.
More Tuna Recipes You May Love
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Spicy Tuna Onigiri
Equipment
- cling film (plastic wrap)
Ingredients
- 300 g sushi rice cooked (about 1 ½ cups) *see the recipe in the post
- 3 teaspoon rice vinegar
- 2 x 80 g cans tuna in oil or brine (2x2.8 oz cans)
- 1 tablespoon mayonnaise
- 1 teaspoon Sriracha sauce adjust to your spice preference
- 3 sheets of nori seaweed cut into small strips
- Onion flakes optional
- Sesame seeds optional
Instructions
- Prepare the sushi rice following the package instructions, or check out the instructions in the post to make the right amount that yields 300g of cooked and seasoned sushi rice.300 g sushi rice, Sesame seeds
- In a bowl, mix the tuna, mayonnaise, and Sriracha sauce until well combined.3 teaspoon rice vinegar, 2 x 80 g cans tuna in oil or brine, 1 tablespoon mayonnaise
- Prepare a small piece of cling film and place it in your hand. Spread some sesame seeds out on the cling foil.
- Grab a small amount of rice and flatten it on the palm of your hand over the sesame seeds.Onion flakes
- Spoon a little bit of the spicy tuna mixture onto the center of the rice.
- Add some strips of nori sheet and sprinkle some onion flakes on top of the tuna mixture.3 sheets of nori seaweed, 1 teaspoon Sriracha sauce
- Gently fold the rice around the filling, shaping it into a rectangle or ball.
- If desired, wrap a strip of nori around the onigiri for extra flavor and to make it easier to hold.
- Repeat the process with the remaining rice and tuna mixture to make more onigiri
- Add a small amount of spicy mayo on top of each onigiri and sprinkle with extra onion flakes.
- Serve the spicy tuna onigiri as a delicious snack, lunch, or picnic treat.
Tisha says
Such a fun and delicious recipe. These were a big hit with my family
Lathiya says
This is a fun recipe to make and the flavors were amazing. I made this for dinner last night and everyone loved.
Sonja says
This Tuna Onigiri is fantastic for those days when I really want the Sushi flavor, but am way too lazy to go through the hassle of making rolls, let alone find good raw fish. So easy and the flavor is great!
Juyali says
Made this today, and it was so good! The spicy tuna had the perfect kick, and it was super easy to put together.
Nora says
Spicy Tuna Onigiri is such a fun and flavorful treat! The creamy, spicy tuna filling pairs perfectly with the soft rice and crispy nori. So easy to make at home and a great way to bring a little taste of Japan to my kitchen—definitely making these again!
Lindsey B says
I love this spicy tuna recipe! Perfect dish for bringing to potlucks and parties!
Laurie says
I actually think I can make these! They're adorable. I would make with white rice and quinoa so appreciate the other options!