Spicy Tuna Onigiri

Spicy tuna onigiri are flavorful Japanese rice balls filled with a zesty tuna mixture and wrapped in crisp nori. These hand-shaped treats are the perfect portable snack or lunch for those who enjoy sushi-inspired flavors on the go.

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The secret to a great onigiri lies in the seasoning of the short-grain rice and the balance of the spicy filling. Whether you are prepping for a picnic or looking for a creative way to use canned tuna, these rice triangles offer a delicious and authentic Japanese comfort food experience.

Ingredients

• 2 cups Japanese short-grain rice
• 2 1/4 cups water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 (5 oz / 140 g) can tuna in water, drained (or 140 g sushi-grade raw tuna, finely diced)
• 2 tablespoons mayonnaise (preferably Japanese Kewpie)
• 1 teaspoon Sriracha or other hot sauce (adjust to taste)
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 green onion, finely chopped
• 3 sheets nori (dried seaweed), cut in half
• Salt, for shaping rice
• Toasted sesame seeds (optional)

Instructions

Step 1

Rinse the rice under cold water until the water runs clear. Combine rice and water in a pot or rice cooker. Cook according to package or rice cooker instructions. Let rest for 10 minutes after cooking.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice. Allow rice to cool to room temperature.

Step 3

For the spicy tuna filling: In a bowl, combine tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and green onion. Mix until well combined. Taste and adjust spice level if needed.

Step 4

Prepare a bowl of water and a small bowl of salt for shaping the onigiri. Wet your hands, sprinkle them lightly with salt, and take about 1/2 cup of rice. Flatten it gently in your palm.

Step 5

Place 1-2 teaspoons of spicy tuna filling in the center of the rice. Fold the rice around the filling and shape into a triangle, pressing gently but firmly so it holds together.

Step 6

Wrap a strip of nori around the bottom of each onigiri. Sprinkle with toasted sesame seeds if desired.

Step 7

Serve immediately, or wrap tightly in plastic wrap for later.

Zusatztipps für die Zubereitung

For the most authentic and rich flavor, use Japanese Kewpie mayonnaise. If you prefer a more traditional sushi-style texture, sushi-grade raw tuna can be finely diced and substituted for canned tuna.

Varianten und Anpassungen

Adjust the heat by adding more or less Sriracha to the filling. For extra texture and freshness, you can also mix in some finely diced cucumber or avocado with the tuna.

Serviervorschläge

These rice balls pair beautifully with a warm bowl of miso soup or a light Japanese cucumber salad for a complete and balanced meal.

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Whether enjoyed as a quick afternoon snack or a prepared bento lunch, these spicy tuna onigiri are a delicious way to bring the taste of Japan into your kitchen. Serve them fresh for the best nori crunch!

Recipe FAQ

→ What type of rice is best for onigiri?

Short-grain Japanese rice is ideal as it sticks well for shaping and has a tender texture once cooked and seasoned.

→ Can I use canned tuna for the filling?

Yes, canned tuna in water works well, though sushi-grade raw tuna offers a fresher, more authentic flavor if available.

→ How spicy is the filling and can it be adjusted?

The level of spiciness comes from Sriracha, which can be reduced or omitted for a milder taste according to preference.

→ What is the purpose of wrapping onigiri with nori?

Nori adds a savory seaweed flavor and helps keep the rice ball intact while making it easy to hold.

→ Are there any serving suggestions to complement onigiri?

Serving alongside miso soup, pickled vegetables, or a light cucumber salad balances the flavors and texture.

→ How should onigiri be stored if not eaten immediately?

Wrap tightly in plastic wrap to maintain moisture and refrigerate; consume within a day for best taste.