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Easy Spicy Tuna Onigiri (Japanese Rice Balls)

A close-up, split image showing a perfectly shaped tuna onigiri with white rice, orange seasoned filling, and a strip of nori seaweed.
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I am so glad you are here! This recipe shows you how to make delicious, portable Spicy Tuna Onigiri. These Japanese rice balls use simple pantry ingredients and are perfect for a quick snack, bento box lunch, or weeknight Japanese dinner.

Ingredients

Scale
  • 3 cups cooked short-grain Japanese rice (warm)
  • 1 (5 ounce) can tuna, drained well
  • 3 tablespoons Kewpie mayo (or regular mayonnaise)
  • 1 to 2 teaspoons Sriracha (adjust to your spice preference)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon toasted sesame oil
  • Pinch of salt
  • 4 sheets nori seaweed, cut into strips
  • Toasted sesame seeds, for garnish (optional)

Instructions

  1. Prepare the filling: In a medium bowl, combine the drained tuna, Kewpie mayo, Sriracha, soy sauce, and sesame oil. Mix until the filling is creamy and well combined. Taste and add a pinch of salt if needed.
  2. Prepare the rice: Place the warm rice in a large bowl. Lightly wet your hands with water to prevent sticking. Sprinkle a tiny bit of salt on your hands and rub them together.
  3. Shape the rice: Scoop about 1/2 cup of seasoned rice into your palm. Create a small indentation in the center of the rice.
  4. Fill the rice ball: Place about 1 tablespoon of the spicy tuna filling into the indentation.
  5. Close the rice ball: Gently fold the rice around the filling, using your hands to shape it into a triangle or round shape. Press lightly to compact the rice, but do not squeeze too hard, or the rice will become dense.
  6. Wrap with nori: Take a strip of nori seaweed and wrap it around the bottom or side of the rice ball. The moisture from the rice will help it stick.
  7. Garnish: Sprinkle toasted sesame seeds over the onigiri if you like.
  8. Serve immediately or wrap tightly in plastic wrap for a portable snack or bento box lunch idea.

Notes

  • For a crispier nori wrap, wait until just before eating to wrap the rice ball, or use plastic wrap to hold the shape until serving.
  • If you prefer the classic flavor, skip the Sriracha and use only tuna and mayo for Tuna Mayo Onigiri.
  • You can use slightly cooled rice, but warm rice is easier to shape for beginners.
  • For Yaki Onigiri (grilled rice balls), brush the outside of the shaped rice balls with a mixture of soy sauce and a little butter or oil before pan-searing until golden brown and crisp.

Nutrition

Find it online: https://www.purecookingjoy.com/tuna-onigiri-easy-spicy-rice-balls/

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