Spicy Tuna Onigiri Snack (Printable Version)

Handheld Japanese rice balls filled with spicy tuna and wrapped in seaweed, perfect for any snack moment.

# 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 can (5 oz) tuna in water, drained
07 - 2 tablespoons mayonnaise, preferably Japanese Kewpie
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 (dried seaweed), cut in half
13 - Salt for shaping rice
14 - Toasted sesame seeds (optional)

# Directions:

01 - 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.
02 - 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.
03 - In a bowl, combine tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and green onion. Mix until well combined. Taste and adjust spice level as needed.
04 - Prepare a bowl of water and a small bowl of salt for shaping. Wet your hands, sprinkle them lightly with salt, and take about 1/2 cup of rice. Flatten it gently in your palm. Place 1-2 teaspoons of spicy tuna filling in the center. Fold the rice around the filling and shape into a triangle, pressing gently but firmly so it holds together.
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 later consumption.

# Expert Advice:

01 -
  • Portable perfection: These hold up beautifully in a lunchbox and taste just as good at room temperature as they do fresh.
  • Customizable heat: You control the spice level, so everyone from cautious to daring eaters can enjoy them.
  • Faster than sushi rolls: No rolling mat skills required—just palm-shaping and you're done in minutes.
02 -
  • Cold rice is essential: Trying to shape warm rice is a battle you'll lose; wait until it's room temperature or your onigiri will fall apart the second you try to move them.
  • Less filling goes a long way: A teaspoon or two of the spicy tuna mixture is enough; overstuff them and the rice won't seal properly around it.
03 -
  • Keep a damp towel nearby while shaping: Wipe your hands between each onigiri so the salt and rice don't build up and make the next ones sticky.
  • If your nori gets chewy after a few hours, wrap the onigiri without the nori and add it just before eating: This keeps the nori crisp and snappy instead of turning leathery.
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