Spicy Tuna Onigiri Delight (Printable)

Delicious seasoned rice balls with a spicy tuna center wrapped in nori for an easy handheld snack.

# What you'll need:

→ Rice Base

01 - 2 cups Japanese short-grain rice
02 - 2 1/4 cups water
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon sugar
05 - 1/2 teaspoon salt

→ Spicy Tuna Filling

06 - 1 can (5 oz) tuna in water, drained
07 - 2 tablespoons mayonnaise
08 - 1 teaspoon Sriracha
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely chopped

→ Assembly

12 - 3 sheets nori (dried seaweed), cut in half
13 - Salt for shaping
14 - Toasted sesame seeds (optional)

# Method:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a pot or rice cooker and cook according to package instructions. Let rest for 10 minutes after cooking.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice and allow to cool to room temperature.
03 - In a bowl, combine drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and chopped green onion. Mix thoroughly and adjust spice level to taste.
04 - Fill one bowl with water and place salt in another small bowl. Wet your hands and sprinkle lightly with salt in preparation for shaping.
05 - Take approximately 1/2 cup of cooled rice and flatten gently in your palm. Place 1 to 2 teaspoons of spicy tuna filling in the center. Fold rice around filling and shape into a triangle, pressing gently but firmly to secure.
06 - Wrap a strip of nori around the bottom of each onigiri. Sprinkle with toasted sesame seeds if desired.
07 - Serve immediately or wrap tightly in plastic wrap for storage and later consumption.

# Expert Advice:

01 -
  • They come together in under an hour and taste way more impressive than the effort they demand.
  • You can make a batch on Sunday and have lunch sorted for half the week.
  • The spicy tuna filling hits that perfect balance between creamy, umami, and just enough heat to keep things interesting.
02 -
  • Let your rice cool completely before shaping or the filling will cook and the rice will be too hot to handle—this is the one step people skip and regret.
  • Don't be stingy with the filling; enough that it peeks through the rice when you bite into it is the difference between a snack and something memorable.
03 -
  • A small bowl of water nearby while you shape keeps your hands consistently damp without them being dripping wet—this is the detail that separates rushed onigiri from good ones.
  • If you have leftover filling, use it as a topping for rice bowls or mix it into mayo for sushi rolls; nothing goes to waste.
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