Spicy tuna onigiri is the perfect quick dinner or lunch idea that uses minimal ingredients you probably already have on hand! These Japanese rice balls are made with sushi rice, filled with creamy spicy tuna, and pan-fried until golden and crispy.
Info and tips for spicy tuna onigiri
Making onigiri for the first time can be a little daunting, but these tips will help make the process as smooth as possible:
- Use sushi rice! Any other type of rice will not work for this recipe. Sushi rice is very sticky, which will help the onigiri hold their shape.
- Wet your hands. To avoid the sushi rice sticking to your fingers when forming the triangles, wet your hands well with some water. Anytime you feel your hands start to get tacky, simply dip them in water again and continue shaping the onigiri.
- Shaping: if you want a simpler option, you can just form them into Japanese rice balls. If you’d like to create the triangles, I find it easiest to use the natural L shape between your thumb and pointer finger to press the onigiri into a triangle.
- Optional crispy onigiri: if you’d like to give them a little crisp, fry the onigiri in an oiled pan on medium-high heat for a few minutes on each side. The rice will turn slightly golden for a beautiful crunch.
- Optional glaze: The optional glaze uses soy sauce, maple syrup, and sesame oil. Brush this on towards the end of frying (be careful to turn the heat off or to low as the maple syrup can burn quickly) or use as a dipping sauce. Up to you!
Equipment
If you feel intimidated shaping the spicy tuna onigiri with your hands, then you can use this Onigiri Mold!
Ingredients for spicy tuna onigiri
- 1 cup cooked sushi rice, warm
- 1 can of tuna
- 2 tbsp mayo
- 1 tbsp sriracha
- 1 tbsp soy sauce
- 1 sheet of nori
- optional glaze: 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sesame oil
Instructions
- Begin by preparing your sushi rice according to package instructions. Other rice will not work for this recipe.
- Meanwhile mix your canned tuna with the mayo, sriracha, and soy sauce until combined.
- Set up your work station with the warm sushi rice, the spicy tuna, and some water.
- Wet your hands well and take one scoop of the rice into your hands. Flatten it a little, and add about a tbsp of tuna to the middle. Add another scoop of rice on top and press together, sealing the tuna inside. Form into a triangle using the natural L shape between your thumb and pointer finger, or just form into balls.
- For crispy onigiri fry both sides for a few minutes on medium-high heat in a well oiled pan. Optionally brush with the glaze in the last minutes of frying, or use as a dipping sauce.
- Serve with a strip of the nori and enjoy!
See below for a video tutorial!
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Spicy tuna onigiri is made with sushi rice, filled with creamy spicy tuna, and pan-fried until golden and crispy. Begin by preparing your sushi rice according to package instructions. Other rice will not work for this recipe. Meanwhile mix your canned tuna with the mayo, sriracha, and soy sauce until combined. Set up your work station with the warm sushi rice, the spicy tuna, and some water. Wet your hands well and take one scoop of the rice into your hands. Flatten it a little, and add about a tbsp of tuna to the middle. Add another scoop of rice on top and press together, sealing the tuna inside. Form into a triangle using the natural L shape between your thumb and pointer finger, or just form into balls. For crispy onigiri fry both sides for a few minutes on medium-high heat in a well oiled pan. Optionally brush with the glaze in the last minutes of frying, or use as a dipping sauce. Serve with a strip of the nori and enjoy!Spicy Tuna Onigiri
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