Spicy Tuna Onigiri
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
12
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Calories
216 kcal
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Course
Main Course
Spicy Tuna Onigiri
Description
Spicy Tuna Onigiri combines warm short-grain rice molded around a spicy tuna filling made from canned tuna, sriracha, mayonnaise, green onions, lemon juice, and seasonings. The tuna mixture is refrigerated to develop flavor before assembly, ensuring the filling is flavorful and well-blended. Using an onigiri mold, a layer of rice is formed, topped with the spicy tuna, and covered with another layer of rice to create a firm triangle or bowl shape.
The outer surface can be dipped into sesame seeds and furikake for additional texture and flavor, then wrapped with a strip of nori seaweed for traditional taste and easy handling. The rice should be warm to help it stick properly, and the combination offers a creamy, spicy filling contrasting with the neutral rice and crisp nori.
This onigiri offers a convenient snack or lunch option with a satisfying spicy kick and a savory balance of cool tuna and fresh garnishes, appropriate for Japanese-inspired meals or snack times.
Adjust the filling and rice quantities depending on the size of your mold. Using warm rice is important, as cooled rice does not bind well, which affects the shape and texture of the onigiri.
Ingredients
- 3 C short-grain rice hot or warm; cooked
- 1 can tuna drained
- 2 tablespoon sriracha or hot sauce
- 1 tablespoon mayonnaise
- salt to taste
- black pepper to taste
- 3 tablespoon green onion finely chopped
- 1 teaspoon lemon juice
- 2 tablespoon chili pepper flakes optional
- 1 avocado sliced
Garnish:
- 12 x 1 " nori seaweed; strips
- furikake Japanese seasoning
- sesame seeds
Instructions
- Combine tuna, hot sauce, mayonnaise, salt and pepper, green onion, lemon juice and pepper flakes into a bowl and mix thoroughly. Adjust seasonings to taste.
- Place into the refrigerator until ready to use, at least 1 hour. (The longer it sits, the more flavourful the tuna will be).
- When ready to assemble, using an onigiri mold, add about 1 heaping tablespoon of warm rice to the mold, press down lightly with a spoon.
- Add 1 tablespoon of spicy tuna filling over top of the rice.
- Finish by adding another 1 tablespoon of rice on top of the filling to encase it. Press the mold firmly to retain the shape of the rice ball.
- Open the mold and remove the onigiri.
- Dip the exterior of the onigiri into some sesame seeds and furikake if you wish, and wrap it with a piece of nori.
Notes
- Adjust filling and rice amounts according to the size of your onigiri mold for proper shaping.
- Use hot or warm rice to ensure the rice sticks well and the onigiri holds its shape properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 46mg | 2% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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