Spicy Tuna Onigiri

5 from 14 votes

Create tasty Spicy Tuna Onigiri at home! Mix spicy mayo and tuna, shape into rice balls, wrap with nori, and enjoy a flavorful Japanese snack. Simple to make and delicious to eat!

Prep Time10

Cook Time20

Total Time30

Course: Snacks / Small Bites

Cuisine: Japanese

Servings:

Calories: 471kcal

Author: Claudia Ciorteanu

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.

Video

Notes

Step-by-Step Guide: You'll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.

Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.

Storage: This spicy tuna onigiri can be stored in the refrigerator in an airtight container for up to 2 days.

Tip 1: Use the right type of rice - Sushi rice is the traditional choice for onigiri due to its sticky texture and seasoned flavour.

Tip 2: Choose a quality Canned Tuna - Having the best ingredients will help the recipe become tastier. In this case, a good quality canned tuna will add more flavour to the dish.

Tip 3: Consume while fresh -Tuna onigiri is best consumed fresh as it retains its ideal texture and flavours. The rice maintains a satisfying stickiness, and the filling stays moist, offering a delightful contrast in each bite.

Nutrition