Description
This Spicy Tuna Mayo Onigiri is a flavor-packed Japanese rice ball filled with creamy spicy tuna and wrapped in crispy nori. Perfect for a quick snack, lunch, or bento meal, these easy handheld sushi rice balls are seasoned with furikake and sesame for extra flavor. Try this authentic and delicious Japanese recipe at home!
Ingredients
Units
Scale
For the Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Filling:
- 1 can (5 oz) tuna (drained)
- 3 tbsp Japanese mayonnaise (Kewpie)
- 1 tsp sriracha (adjust for spice preference)
- 1/2 tsp soy sauce
- 1/4 cup finely diced cucumber (optional)
For Assembly:
- 4 sheets nori (seaweed)
- 1 tbsp furikake (Japanese rice seasoning)
- 1 tbsp sesame seeds (black & white mix)
Instructions
- Prepare the Rice: Rinse sushi rice until the water runs clear. Cook with water in a rice cooker or stovetop. Once done, mix in rice vinegar, sugar, and salt while the rice is still warm. Let cool slightly.
- Make the Filling: In a bowl, mix tuna, Kewpie mayo, sriracha, and soy sauce until well combined. Add diced cucumber for extra crunch if desired.
- Shape the Onigiri: Wet hands with water and a little salt to prevent sticking. Take a handful of rice, flatten it, and place 1 tbsp of spicy tuna mixture in the center. Cover with more rice and shape into an oval or triangle.
- Wrap with Nori: Cut nori sheets into strips and wrap around the onigiri for easy handling.
- Garnish & Serve: Sprinkle with furikake and sesame seeds. Enjoy fresh or pack for lunch!
Notes
- Adjust sriracha to control spice level.
- Use short-grain Japanese rice for the best texture.
- Keep onigiri wrapped in plastic wrap if storing for later to keep them fresh.
