Spicy Tuna Onigiri (Print Version)

Flavorful Japanese rice balls filled with spicy tuna and wrapped in crisp nori, ideal for a quick snack or lunch.

# Components:

→ 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
08 - 1 teaspoon Sriracha 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
14 - Toasted sesame seeds (optional)

# Directions:

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. Let rest for 10 minutes after cooking.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into 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. Wet your hands and sprinkle lightly with salt. Take about 1/2 cup of rice and flatten gently in your palm.
05 - Place 1 to 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.
06 - Wrap a strip of nori around the bottom of each onigiri. Sprinkle with toasted sesame seeds if desired.
07 - Serve immediately, or wrap tightly in plastic wrap for later consumption.

# Expert Advice:

01 -
  • They're genuinely portable in a way sandwiches will never be, and they don't fall apart in your bag.
  • The spicy tuna filling kicks with just the right amount of heat, especially when you use that creamy Japanese mayo.
  • You can make a batch on Sunday and have them ready for days, which feels like meal prep but tastes like you put actual love into it.
02 -
  • Don't pack the rice too tight while shaping, or it'll feel dense and heavy instead of having that tender bite that makes onigiri special.
  • The nori is meant to stay crispy, so wrap it just before eating or peel it off and eat separately if it gets too soft—this changes the whole texture experience.
03 -
  • Use a rice cooker if you have one—it removes the guesswork and keeps the rice at the perfect texture, plus most have a "keep warm" setting that lets the rice rest automatically.
  • If you're worried about shaping, wet your hands more generously and the rice slides around less; it's not cheating, it's just finding what works for your hands.
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