Print

Easy Spicy Tuna Onigiri (Japanese Rice Balls)

A single, triangular tuna onigiri resting on a white plate, partially wrapped in dark nori seaweed.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make quick, portable Japanese rice balls filled with a creamy, spicy tuna mixture. This beginner-friendly recipe is perfect for a fast lunch or snack and uses simple pantry ingredients.

Ingredients

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

Instructions

  1. Season the warm cooked rice by sprinkling the salt over it. Mix gently with a rice paddle or spoon until the salt is distributed. Let the rice cool slightly until it is warm enough to handle.
  2. Prepare the spicy tuna filling: In a small bowl, combine the drained canned tuna, mayonnaise, Sriracha, and soy sauce. Mix until the filling is creamy and well combined.
  3. Wet your hands lightly with water and sprinkle a pinch of salt onto your palm. This prevents the rice from sticking.
  4. Take about 1/2 cup of seasoned rice and flatten it into a rough circle or oval shape in your palm.
  5. Place about 1 tablespoon of the spicy tuna filling in the center of the rice.
  6. Gently fold the rice around the filling, pressing lightly to seal the filling inside. Shape the rice into a triangle, ball, or cylinder shape. Do not press too hard, or the rice will become dense.
  7. Wrap a strip of nori seaweed around the bottom or side of the shaped rice ball.
  8. If desired, sprinkle sesame seeds over the rice ball.
  9. Repeat with the remaining rice and filling. Serve immediately or wrap individually for a portable snack or bento box lunch.

Notes

  • For a classic, non-spicy Tuna Mayo Onigiri, skip the Sriracha and use 4 tablespoons of mayonnaise instead of 3.
  • If you want to make Yaki Onigiri, lightly brush the outside of the finished rice balls with a mixture of soy sauce and a little water, then pan-fry them in a lightly oiled skillet until golden brown and slightly crispy on the outside.
  • Use freshly cooked, slightly sticky short-grain rice for the best shaping results.

Nutrition

Find it online: https://mdlatdmm.com/tuna-onigiri-recipe-easy-spicy-mayo/