Spicy Tuna Onigiri are flavorful Japanese rice balls featuring a spicy, creamy tuna center wrapped with roasted seaweed. These little triangles of goodness are quick to prepare and ideal for busy days when you want a satisfying snack or a light meal. Whether you’re meal prepping, packing lunch, or simply craving something savory and handheld, this recipe offers comfort and convenience with a punch of spice, all in under 20 minutes.
Why You’ll Love This Recipe
You’ll enjoy this dish for how effortless it is to make and how deliciously balanced each bite tastes. The creamy tuna, lightly seasoned rice, and crunchy seaweed create a harmony of texture and flavor. It’s a practical recipe you can put together using pantry staples, and there’s no need for special equipment. Great for bento boxes, picnics, or as a grab-and-go option, these rice balls are both nourishing and easy to love.
Ingredients You’ll Need
Short-Grain Rice (3 cups cooked)
Sticky short-grain rice holds its shape and is perfect for onigiri. Its texture is essential for forming the rice ball and keeping it intact.
Salt (½ teaspoon)
Adding salt to the rice enhances its natural taste and provides balance to the rich tuna filling.
Roasted Nori (½ sheet or more)
Nori adds a savory layer and helps keep your hands clean while eating. You can adjust the amount based on how much seaweed you prefer.
Sesame Seeds (½ teaspoon, optional)
These provide a subtle crunch and a hint of nutty flavor. They’re optional but elevate both flavor and presentation.
Water (for wetting tools or hands)
Dampening your hands or utensils will make it easier to handle the sticky rice without it clinging to everything.
Canned Tuna in Oil (5.29 oz)
Tuna packed in oil gives a richer taste and better texture. Drain it well to avoid a soggy filling.
Mayonnaise (2 tablespoons)
Use Japanese-style mayo if you have it for a more authentic taste, but regular mayonnaise will work just as well to give the filling a creamy consistency.
Sriracha or Hot Sauce (1 tablespoon)
This brings the heat. Adjust the amount according to your spice tolerance, or try a different hot sauce for variety.
How to Make Spicy Tuna Onigiri
You’ll start by seasoning freshly cooked rice and preparing a creamy spicy tuna mixture. Then, using plastic wrap to help shape the rice, you’ll add a portion of filling to the center and mold each into a firm triangle. Once shaped, a strip of nori is added to the base to make them easy to handle and fun to eat. The process is simple, and the results are both satisfying and visually appealing.
Step-by-Step Instructions
- Season the Rice
Place the cooked short-grain rice in a bowl. Stir in the salt until evenly distributed. Cover the bowl to retain warmth. - Make the Filling
Drain the canned tuna using a fine mesh sieve and press out any extra oil with a fork. In another bowl, combine the tuna with mayonnaise and hot sauce, mixing until smooth and creamy. - Prepare Your Work Area
Spread a large square of plastic wrap (around 15 inches wide) on a flat surface. Wet your spatula or hands slightly to prevent the rice from sticking. - Divide and Flatten the Rice
Split the seasoned rice into four portions. Take one portion and flatten it on the plastic wrap to about half an inch thick, forming a round shape. - Add the Spicy Tuna Center
Spoon one-fourth of the tuna mixture onto the middle of the flattened rice. - Form into Triangles
Gather the plastic wrap around the rice and filling to shape it into a compact ball. Use your hands to press it gently into a triangular form. - Attach the Nori Strip
Cut the nori into thin strips and press one onto the bottom part of each rice triangle. The rough side of the nori should face the rice so it sticks better. - Garnish and Serve
Sprinkle sesame seeds over the top for an extra touch. These are best eaten fresh but can be stored for later.
Helpful Tips
Wet your hands or utensils before working with the rice to prevent sticking. Use plastic wrap to keep shaping neat and tidy. If your rice is from the fridge, warm it slightly before shaping to restore its sticky texture. Stick to short-grain rice for best results, as other types won’t hold shape as easily.
Details
Flavor: Savory and spicy with a creamy filling
Texture: Soft rice with a rich center and crisp seaweed finish
Best Served: As a snack, light meal, or portable lunch
Prep Time: 20 minutes
Cook Time: None required
Total Time: 20 minutes
Notes
Try different variations like substituting the tuna with flaked salmon, mashed chickpeas, or shredded chicken. You can add ingredients like chopped green onions or cucumbers to the filling for extra texture. Spice levels are easy to adjust depending on the hot sauce you choose.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 212 kcal |
| Fat | 8 g |
| Protein | 10 g |
| Carbohydrates | 25 g |
| Sugar | 0.5 g |
Frequently Asked Questions (FAQ)
What makes spicy tuna filling for onigiri?
It’s typically a mix of canned tuna, mayonnaise, and hot sauce. The result is creamy, spicy, and perfectly suited to pair with rice.
Can onigiri be eaten cold or at room temperature?
Yes, they are meant to be enjoyed at room temperature and are often packed into lunchboxes. They can also be eaten cold straight from the fridge.
How long does spicy tuna onigiri last?
They can be kept at room temperature for a few hours or refrigerated for up to 2 days. However, the rice will firm up in the fridge, so reheat briefly before serving for the best texture.
What rice is best for making onigiri?
Short-grain Japanese rice is the best choice because of its sticky consistency, which helps the rice balls hold their shape.
Storage Instructions
Individually wrap each rice ball in plastic wrap and place them in an airtight container. Store them in the refrigerator if not eating immediately. To serve later, let the onigiri come to room temperature or warm slightly in the microwave with a damp paper towel.
Print
Spicy Tuna Onigiri | Quick & Easy Japanese Rice Snack
- Total Time: 20 minutes
- Yield: 4 pieces 1x
Description
Quick and flavorful Japanese rice balls filled with creamy, spicy tuna and wrapped with roasted seaweed. A simple and satisfying snack ready in 20 minutes.
Ingredients
3 cups cooked short grain rice
½ teaspoon salt
½ sheet roasted nori
½ teaspoon sesame seeds (optional)
Water for handling
5.29 oz canned tuna in oil
2 tablespoons mayonnaise
1 tablespoon sriracha or preferred hot sauce
Instructions
1. Combine salt and warm rice in a bowl and mix.
2. Drain tuna and blend with mayo and sriracha until smooth.
3. Lay plastic wrap on a flat surface and moisten utensils.
4. Divide the rice into four equal parts. Flatten one onto the wrap.
5. Place a spoonful of tuna mix in the center of the rice.
6. Use plastic wrap to mold the rice around the filling into a triangle.
7. Cut nori into strips and press onto the base of the onigiri.
8. Sprinkle sesame seeds on top and serve or store.
Notes
Warm rice is easier to mold and sticks better. Try alternate fillings like salmon or mashed chickpeas. Adjust spice to your liking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 212
- Sugar: 0.5
- Fat: 8
- Carbohydrates: 25
- Protein: 10
Conclusion
Spicy Tuna Onigiri is a wonderful blend of spice, comfort, and portability. With just a few steps and common ingredients, you can enjoy a satisfying Japanese-inspired treat anytime. This recipe is easy enough for beginners and customizable enough to make your own. Give it a try and discover just how tasty homemade onigiri can be.