Spicy Tuna Onigiri (Printable Version)

Japanese rice balls with zesty tuna filling and nori wrap, perfect as a light, savory snack or lunch.

# What You'll Need:

→ Rice

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

→ Assembly

12 - 3 sheets nori, cut in half
13 - Salt for shaping rice
14 - 2 tablespoons toasted sesame seeds (optional)

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Combine rice and water in a pot or rice cooker. Cook according to package instructions. Allow to rest 10 minutes after cooking.
02 - In a small bowl, dissolve rice vinegar, sugar, and salt together. Gently fold the mixture into warm rice. Cool rice 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 preference.
04 - Prepare a bowl of water and small bowl of salt. Wet hands and sprinkle lightly with salt. Take approximately 1/2 cup rice and flatten gently in palm. Place 1-2 teaspoons of spicy tuna filling in center. Fold rice around filling and shape into triangle, pressing firmly to secure.
05 - Wrap a strip of nori around the bottom of each onigiri. Sprinkle with toasted sesame seeds if desired.
06 - Serve immediately or wrap tightly in plastic wrap for storage and later consumption.

# Expert Advice:

01 -
  • These come together in under an hour and taste like you spent way more time than you actually did.
  • They're portable enough to throw in your bag, but fancy enough to serve when friends drop by unexpectedly.
  • The spicy tuna filling works for people who think plain rice balls are boring but still respect the tradition of it all.
02 -
  • If you skip cooling the rice before assembling, it'll be too hot to handle and the nori will get soggy—patience here actually saves you trouble.
  • The salt on your hands is what keeps the rice from sticking, not the water alone; if you find yourself with a gummy mess, you probably didn't use enough salt.
03 -
  • Toast your nori strips lightly over a dry pan for just a few seconds if you want them extra crispy and flavorful—you'll notice the difference immediately.
  • Keep a small spray bottle of water nearby while you shape; one quick mist on your hands beats constantly dunking them and ending up with rice pudding.
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