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