Quick & Easy Spicy Tuna Onigiri

Name: Quick & Easy Spicy Tuna Onigiri
Prep time: 20 min
Total time: 20 min
Yield: 4 pieces
Ingredients: 3 cups cooked short grain rice; ½ sheet nori; ½ teaspoon salt; ½ teaspoon black sesame seeds; water; 5.29 oz canned tuna; 2 tablespoon mayonnaise; 1 tablespoon Sriracha sauce

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
4 pieces
Calories
212 kcal
Course
Main Course, Breakfast, Snacks
Cuisine
Japanese

Quick & Easy Spicy Tuna Onigiri

Iris Warren

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Rice balls stuffed with creamy spicy mayo tuna wrapped in roasted seaweed. This quick and easy spicy tuna onigiri is ready in 20 minutes with cooked rice and minimal ingredients! It's a great as a snack, light meal, picnic food or breakfast.

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Ingredients

Servings

3 cups cooked short grain rice (see Notes below for how much uncooked rice is needed if you're preparing fresh rice for this recipe)
½ sheet nori or feel free to use 2 sheets of nori if you prefer more
½ teaspoon salt
½ teaspoon black sesame seeds or regular toasted sesame seeds (optional)
water to moisten rice paddle

Spicy Tuna Filling

5.29 oz canned tuna in oil ideally or use canned tuna in water
2 tablespoon mayonnaise or regular mayo
1 tablespoon Sriracha sauce or any hot sauce

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Instructions

Transfer freshly cooked or warm rice to a large bowl and season with salt. Mix well. Cover with a lid and keep warm. (Or feel free to use cold day-old rice that has been stored in an airtight container and reheat it in the microwave for 1-3 minutes covered until hot).
Open the canned tuna and strain it of its liquids using a fine sieve. Remove as much of the liquids as possible by pressing it into the sieve using a fork. Then in a small bowl mix together strained canned tuna, Japanese mayo and sriracha sauce. Set aside.
Next spread out a large fresh sheet of plastic wrap or cling film (about 15 x 15 inches) on a clean surface where the plastic will cling to (like a large ceramic plate or on a countertop with the corners taped down). Moisten the rice paddle or a silicone spatula with water and divide cooked rice into four equal portions.
Scoop one portion (¾ cup) of the warm rice into the center of the plastic wrap. Spread out evenly into a circle, about ½-inch thick.
Divide the spicy tuna mayo mixture into four equal portions. Scoop one portion of it into the center of the flattened rice.
Lift and twist the corners of the plastic wrap so you form a circular rice ball while pushing the filling into the center. Gently flatten the rice ball until it’s about 1.75 inches thick. Then shape it into a triangle using the L-shape of your thumb and pointer finger until you’re satisfied with the shape.
Then remove one sheet of nori from its packaging. Horizontally fold it into half to create a rectangle and cut at the fold line with clean scissors. Then horizontally fold the half sheet to create a square and fold again. Cut at the fold lines to make 4 vertical strips. (Or you can also use half a sheet of nori per rice ball if you prefer more seaweed!)
Remove the triangle rice ball from the plastic wrap and stick the rough side of the nori strip on the base of the ball starting from the middle down. Garnish with black sesame seeds and enjoy fresh!

Equipments used:

Notes

Please rinse 225 grams / 7.93 oz / 1 measuring cup + 2 tablespoon of uncooked sushi rice in cold running water until water runs clear and transfer to rice cooker filling with enough water to the instructed water line in the rice cooker pot.
Transfer rice into a medium-sized pot or pan, ideally non-stick.
Next fill the pot with cold water. To know how much water to add, place your index finger above the rice and fill it up to the first knuckle line of the finger.
Place pot of rice with water on stove top. Cover with a lid and bring to a boil on medium heat.
Once you reaching boiling point, reduce to the lowest heat possible and keep covered. Let this cook over low heat for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process.
The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.
Transfer rice into a medium-sized pot or pan, ideally non-stick.
Next fill the pot with cold water. To know how much water to add, place your index finger above the rice and fill it up to the first knuckle line of the finger.
Place pot of rice with water on stove top. Cover with a lid and bring to a boil on medium heat.
Once you reaching boiling point, reduce to the lowest heat possible and keep covered. Let this cook over low heat for 12-14 minutes until most of the water has evaporated. If there's water in the base of the pot, continue to cook on low until there isn't.
Take the pot off the heat. Let this rest covered for another 10-12 minutes so the rice can properly cook through a steaming process.
The finished rice will be sticky (not wet) and you should be able to fluff it with a rice paddle.

Nutrition Information

Show Details

Calories 212kcal (11%) Carbohydrates 28g (9%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 16mg (5%) Sodium 510mg (21%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 0.1g (0%) Vitamin A 47IU (1%) Vitamin C 3mg (3%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4pieces

Amount Per Serving

Calories 212 kcal

% Daily Value*

Calories	212kcal	11%
Carbohydrates	28g	9%
Protein	10g	20%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	1g	5%
Trans Fat	0.01g	1%
Cholesterol	16mg	5%
Sodium	510mg	21%
Potassium	88mg	2%
Fiber	1g	4%
Sugar	0.1g	0%
Vitamin A	47IU	1%
Vitamin C	3mg	3%
Calcium	13mg	1%
Iron	1mg	6%