Spicy Tuna Onigiri (Japanese Tuna Rice Balls)
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5.0
3 reviews
Excellent
Spicy Tuna Onigiri (Japanese Tuna Rice Balls)
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Satisfy your hunger ASAP with these beginner-friendly Spicy Tuna Onigiri that comes together in minutes! You'll always be ready for emergency meals with these easy Japanese tuna rice balls because they're made with shelf-stable ingredients you can always have on hand!
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Ingredients
- 4 oz canned tuna drained and flaked
- 1 ½ tablespoons Japanese mayo
- 1 ½ teaspoon soy sauce
- ⅛ teaspoon rice vinegar
- ¾ teaspoon Sriracha optional
- 1 ½ cup freshly cooked short grained rice*
- salt
- 3 Nori sheets cut into 4-inch x 1 ½-inch strips
- Furikake optional for garnish
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Instructions
- In a medium-sized bowl, combine tuna, Japanese mayo, soy sauce, rice vinegar, & sriracha (if using). Set aside.
- In the onigiri mold, sprinkle a very small amount of salt, add enough rice to cover the bottom of the mold. Then, add about 1 ½ tablespoon of tuna filling in the center, then more rice on top to cover the filling. Note that the amount of rice and filling depends on the size of the mold. For best results, make sure your rice & filling are really packed in.
- Put the top of the mold on top, then gently & firmly press to make rice tightly packed. You should feel a little resistance, but if you don’t, you might want to add a bit more rice so your onigiri is full & tightly pressed together. Press the back of the mold to release the onigiri.
- Wrap onigiri with a piece of nori.
- Roll the sides of the onigiri in furikake, if using. Repeat for remaining filling & rice. Enjoy immediately!
Notes
- Short Grain Rice: Sushi rice is used for this recipe, which has a stickier consistency compared to long grain rice. You can easily find it at local Asian & Japanese markets or online.
- Japanese Mayo: I HIGHLY recommend using Japanese mayo for this recipe! It's creamier with a subtle tang & there's no going back :) Find it at local Asian & Japanese markets or online & sometimes even at some local grocery stores in the Asian/International section.
- Soy Sauce: I'm using regular (not low-sodium) soy sauce for its saltiness & umami.
- Rice Vinegar: Just a touch of rice vinegar adds balance to the creaminess & saltiness from the mayo, soy sauce, & salt.
- Sriracha: This is totally optional! It's a great addition if you love spice, but again, adjust to your taste buds!
- Salt: A sprinkle of salt on the rice is traditionally used to season the rice as well as help preserve the onigiri. Keep in mind, a little goes a long way - you don’t want your onigiri too salty!
- Nori: This dried seaweed adds flavor & also helps prevent your fingers from sticking to the onigiri while eating.
- Furikake: There are a wide variety of furikake, so feel free to experiment/use your fave kind of furikake!
- Step-by-Step Photos: For key tips & step-by-step instructions with photos, please refer to the blog post above!
Nutrition Information
Show Details
Serving
1onigiri
Calories
332kcal
(17%)
Carbohydrates
60g
(20%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
12mg
(4%)
Sodium
243mg
(10%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
0.1g
(0%)
Vitamin A
118IU
(2%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4onigiri
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1onigiri | |
| Calories | 332kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 12mg | 4% |
| Sodium | 243mg | 10% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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