Easy Spicy Tuna Mayo Onigiri (Japanese Rice Balls)
Make these satisfying tuna rice balls, inspired by Japanese onigiri. This recipe provides simple steps for a quick lunch, portable snack, or protein-packed bite, including both creamy tuna mayo and spicy tuna filling options.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 6 to 8 servings 1x
- Category: Snack
- Method: Hand Shaping
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 3 cups cooked Japanese short-grain rice (warm)
- 1 teaspoon salt (for seasoning rice)
- 2 sheets nori seaweed, cut into thin strips
- 1 tablespoon sesame seeds (optional topping)
- For the Tuna Mayo Filling:
- 1 (5 ounce) can tuna in water, drained well
- 3 tablespoons Kewpie mayonnaise (or regular mayonnaise)
- 1 teaspoon soy sauce
- For the Spicy Tuna Filling:
- 1 (5 ounce) can tuna in water, drained well
- 2 tablespoons mayonnaise
- 1 to 2 teaspoons Sriracha (adjust to your spice preference)
- 1/2 teaspoon sesame oil
Instructions
- Prepare the Rice: While the rice is still warm, sprinkle it evenly with 1 teaspoon of salt. Mix gently to distribute the seasoning. Allow the rice to cool slightly so it is warm but safe to handle.
- Make the Tuna Mayo Filling: In a small bowl, combine the drained tuna, mayonnaise, and soy sauce. Mix until fully incorporated.
- Make the Spicy Tuna Filling: In a separate small bowl, combine the drained tuna, mayonnaise, Sriracha, and sesame oil. Mix well.
- Shape the Rice Balls: Wet your hands lightly with water and sprinkle a little salt on your palms. Take about 1/3 cup of seasoned rice and flatten it slightly in your hand.
- Add Filling: Place about 1 tablespoon of your chosen filling (Tuna Mayo or Spicy Tuna) in the center of the rice.
- Form the Ball: Gently fold the rice around the filling, using your hands to shape it into a triangle or round ball. Press firmly enough so the ball holds its shape but not so hard that the rice becomes mushy.
- Wrap with Nori: Take a thin strip of nori seaweed and wrap it around the bottom or middle of the rice ball. This acts as a handle and adds flavor.
- Finish: Sprinkle the finished rice balls with sesame seeds if desired. Serve immediately or wrap individually in plastic wrap for a portable snack or bento box lunch.
Notes
- Use Japanese short-grain rice for the best sticky texture needed for shaping. If using brown rice, you may need slightly more water when cooking.
- To make the shaping process easier, keep a small bowl of water nearby to dip your hands into frequently.
- These rice balls are excellent for meal prep and keep well in the refrigerator for up to two days. Bring them to room temperature before eating for the best texture.
Nutrition
- Serving Size: 1 rice ball
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 8
- Cholesterol: 15