Description
This Spicy Tuna Onigiri recipe offers a delightful twist on the traditional Japanese rice ball, combining perfectly seasoned sushi rice with a flavorful spicy tuna filling. Ideal as a quick snack or lunch, these onigiri are wrapped in crisp nori and seasoned by hand for a satisfying taste and texture.
Ingredients
Scale
Rice and Seasoning
- 2 cups short-grain Japanese rice (or Calrose rice as substitute)
- 2½ cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Spicy Tuna Filling
- 2 cans (5 oz each) high-quality tuna in water, drained
- 3 tablespoons Japanese mayonnaise (or regular mayo)
- 1-2 teaspoons sriracha sauce (adjust to taste)
- ½ teaspoon sesame oil
- 1 green onion, finely chopped
- ½ teaspoon soy sauce
Assembly
- Nori (seaweed) sheets, cut into strips
- Salt for hand seasoning
- Small bowl of water for wet hands
Instructions
- Cook the Rice: Rinse the short-grain rice thoroughly under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 2½ cups of water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil then simmer covered for 15 minutes until tender. Let it rest covered for an additional 10 minutes.
- Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice into a large bowl and gently fold in the vinegar mixture while the rice is still warm. Allow the rice to cool to room temperature.
- Prepare the Spicy Tuna Mixture: In a bowl, combine drained tuna, Japanese mayonnaise, sriracha sauce (start with 1 teaspoon and add more to taste), sesame oil, finely chopped green onion, and soy sauce. Mix gently until well combined but still a little chunky.
- Shape the Onigiri: Wet your hands with water and sprinkle a pinch of salt onto them to prevent sticking and season the rice. Take a handful of rice (about ½ cup) and flatten it slightly in your palm. Place a spoonful of the spicy tuna mixture in the center, then mold the rice around the filling to form a tight ball or triangular shape, ensuring the filling is completely enclosed.
- Wrap with Nori: Wrap each onigiri with a strip of nori seaweed. The nori can be wrapped fully or partially around the onigiri, depending on preference.
- Serve: Serve immediately or wrap in plastic wrap to keep fresh for a few hours. Onigiri can be eaten at room temperature as a convenient snack or light meal.
Notes
- Use freshly cooked and slightly warm rice for best shaping results.
- Adjust the amount of sriracha to control the spiciness of the tuna filling.
- If you prefer, replace Japanese mayonnaise with regular mayonnaise but Japanese mayo is recommended for authenticity.
- Keep hands wet and salted while shaping to prevent rice from sticking.
- Onigiri can be refrigerated wrapped in plastic wrap for up to one day but are best eaten fresh.
