Print

Easy Spicy Tuna Onigiri: Quick Japanese Rice Balls

Two triangular tuna onigiri rice balls filled with spicy tuna mixture and wrapped with nori seaweed, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make satisfying Spicy Tuna Onigiri, perfect for a quick lunch, bento box filler, or portable snack. This beginner-friendly recipe uses simple pantry ingredients for bold flavor.

Ingredients

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

Instructions

  1. Prepare the rice: While the rice is still warm, spread it out on a large plate or tray. Sprinkle the 1 teaspoon of salt evenly over the rice and gently mix it in. Allow the rice to cool until it is warm enough to handle without burning your hands.
  2. Make the spicy tuna filling: In a small bowl, combine the drained tuna, mayonnaise, Sriracha sauce, and soy sauce. Mix until the filling is creamy and well combined. Taste and add more Sriracha if you prefer more heat.
  3. Shape the rice: Wet your hands lightly with water to prevent sticking. Scoop about 1/2 cup of the seasoned rice into your palm. Create a small indentation in the center of the rice.
  4. Fill the rice ball: Place about 1 tablespoon of the spicy tuna filling into the indentation. Gently fold the rice around the filling, sealing it completely.
  5. Form the onigiri: Shape the rice into a triangle or a simple ball using gentle pressure. Do not squeeze too hard, or the rice will become dense.
  6. Wrap with nori: Take one strip of nori and wrap it around the bottom or middle of the rice ball. The moisture from the rice will help the nori stick.
  7. Garnish (optional): Sprinkle toasted sesame seeds over the rice balls if desired.
  8. Serve immediately or wrap tightly in plastic wrap for later. These are great for a quick Japanese lunch or bento box filler.

Notes

  • Use slightly sticky, short-grain rice for the best results when shaping onigiri.
  • If you do not want spicy tuna onigiri, simply mix the canned tuna with mayonnaise and a dash of salt and pepper for a classic tuna mayo rice balls filling.
  • To make shaping easier, you can use plastic wrap to form the rice around the filling instead of wetting your hands.
  • These are excellent make ahead rice snacks; store them wrapped individually in plastic wrap in the refrigerator for up to two days.

Nutrition

Find it online: https://rosatasty.com/tuna-onigiri-recipe-easy-japanese-rice-balls/