Spicy Tuna Onigiri

5 from 30 votes

Canned tuna mixed with spicy mayo, wrapped in sticky sushi rice and nori. No cooking required for the filling — just shape and serve.

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)
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

Cook the rice. Rinse 1 ½ cups sushi rice under cold water until it runs mostly clear. Cook according to package instructions (or in a rice cooker) using the recommended water ratio, then let it steam, covered, for 10 minutes off the heat.
300 g sushi rice
Season the rice. While the rice is still warm, gently fold in the rice vinegar until evenly distributed. Set aside to cool slightly — it should be warm, not hot, when you shape it.
3 tsp rice vinegar
In a bowl, mix the tuna, mayonnaise, and Sriracha sauce until well combined.
2 x 80 g cans tuna in oil or brine, 1 tbsp mayonnaise
Prepare a small piece of cling film and place it in your hand. Spread some sesame seeds out on the cling foil.
Sesame seeds
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 tsp 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.

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.

Nutrition