Spicy Tuna Onigiri is a popular Japanese dish, loved for its simplicity and bold flavors. These rice balls are filled with a creamy, spicy tuna mayo mixture and wrapped in crispy roasted seaweed, making them a perfect snack, light meal, or picnic food. Whether you’re craving something quick, delicious, or need a portable meal, Spicy Tuna Onigiri ticks all the boxes. With minimal ingredients and a prep time of just 20 minutes, it’s an easy-to-make recipe that everyone will love.
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Why You Should Try Spicy Tuna Onigiri
If you’re looking for a simple, satisfying meal that combines savory, spicy, and creamy flavors, Spicy Tuna Onigiri is a must-try. This dish is incredibly quick to prepare and offers a great balance of protein from tuna, healthy fats from mayonnaise, and the sticky texture of short-grain rice. On top of that, it’s versatile enough to be enjoyed at any time of the day — whether you’re on-the-go or craving a cozy snack.
Spicy Tuna Onigiri is also a crowd-pleaser at picnics or when you’re entertaining friends and family. With just a handful of ingredients, it’s a budget-friendly meal that doesn’t skimp on taste.
Ingredients
Here’s what you need to make Spicy Tuna Onigiri:
- Cooked Short-Grain Rice: The base for these rice balls. Short-grain rice is sticky, which helps the rice balls hold their shape.
- Nori (Roasted Seaweed): This wraps around the rice ball, providing a salty, crispy contrast to the soft rice and spicy tuna filling.
- Salt: Enhances the natural flavors of the rice.
- Black Sesame Seeds: Optional but adds a nutty crunch and visual appeal.
- Water: To moisten the rice paddle and prevent the rice from sticking.
For the Spicy Tuna Filling:
- Canned Tuna in Oil: Choose tuna canned in oil for a richer flavor and smoother texture.
- Japanese Mayo (Kewpie Mayo): Adds creaminess and a slight tang, a key ingredient in making the filling deliciously smooth.
- Sriracha Sauce: Brings the heat to the filling, giving the tuna a spicy kick.
Alternative Ingredient Suggestions
If you’re not a fan of tuna or want to try something different, here are some great alternatives for your onigiri filling:
- Salmon: Use canned salmon for a rich, flaky alternative.
- Chicken: Cooked and shredded chicken breast can be substituted for tuna for a milder filling.
- Spicy Tofu: For a vegetarian option, marinated and seasoned tofu makes a great spicy filling.
Step-by-Step Instructions
- Prepare the Rice: Transfer freshly cooked or warm short-grain rice to a large bowl. Season with salt and mix well. Cover and keep warm.
- Make the Tuna Filling: Open the canned tuna and drain the liquid. Press the tuna with a fork to remove excess moisture. In a bowl, combine the tuna with Japanese mayo and sriracha sauce. Mix until smooth and creamy.
- Shape the Rice Balls: Lay a large sheet of plastic wrap on a clean surface. Moisten a rice paddle or silicone spatula with water. Divide the rice into four equal portions. Scoop one portion into the center of the plastic wrap and spread it evenly into a ½-inch thick circle.
- Add the Filling: Place a portion of the spicy tuna filling in the center of the rice. Gather the plastic wrap around the rice and twist it to form a round ball. Flatten the ball gently and shape it into a triangle.
- Wrap with Nori: Cut the nori into strips and wrap one around the base of each rice ball. Garnish with sesame seeds for added crunch and flavor.
Tips & Tricks
- Fresh Rice is Best: While you can use leftover rice, fresh rice tends to be more flavorful and holds together better when making onigiri.
- Prevent Sticking: Wet your rice paddle or silicone spatula to keep the rice from sticking.
- Shape the Onigiri Well: Pack the rice tightly to ensure the onigiri doesn’t fall apart. A triangle shape is traditional, but you can make them round or rectangular if preferred.
Pairing Ideas and Variations
Spicy Tuna Onigiri pairs wonderfully with a variety of side dishes. Try these combinations to complete your meal:
- Miso Soup: A warm, comforting starter that complements the rice balls’ spiciness.
- Japanese Crab Corn Salad: A fresh, light side that balances the richness of the tuna filling.
- Shrimp Tempura: Crispy shrimp add an extra layer of texture to your meal.
Make-ahead Tips
Spicy Tuna Onigiri can be made in advance. Just prepare the rice and filling and store them separately in airtight containers. When you’re ready to assemble, simply reheat the rice and proceed with shaping the onigiri. The nori should be added just before serving to prevent it from getting soggy.
Why Spicy Tuna Onigiri is a Healthy Choice
Spicy Tuna Onigiri isn’t just delicious; it’s also a nutritious option. The rice provides a good source of carbohydrates for energy, while the tuna offers a protein boost. With the addition of mayo, it also delivers healthy fats, which help maintain energy levels throughout the day. This dish is not only satisfying but also filling, making it a great option for breakfast, lunch, or a post-workout snack.
By swapping out some ingredients (like using low-fat mayo or opting for a non-spicy version), you can adjust this recipe to fit your dietary needs while still enjoying the savory goodness of Spicy Tuna Onigiri.
Conclusion
Spicy Tuna Onigiri is a simple, delicious, and versatile dish that’s perfect for any occasion. Whether you’re preparing it for a quick snack, a lunchbox treat, or a casual dinner, this recipe is a great way to enjoy the bold flavors of spicy tuna and sticky rice wrapped in crispy nori. Its ease of preparation and customizable filling options make it a fantastic choice for both beginners and experienced home cooks. With just a few ingredients and minimal time, you can create a satisfying meal that’s both flavorful and nutritious. Try it today, and experience the joy of making this Japanese classic in your own kitchen!
Frequently Asked Questions (FAQs)
1. Can I use regular mayonnaise instead of Japanese mayo for Spicy Tuna Onigiri?
Yes, you can substitute regular mayonnaise for Japanese mayo, though Japanese mayo (Kewpie) provides a richer and creamier texture with a slightly tangy flavor. If you don’t have access to Kewpie mayo, regular mayonnaise works fine, but the flavor may differ slightly.
2. How can I make Spicy Tuna Onigiri less spicy?
If you prefer a milder flavor, simply reduce or omit the sriracha sauce in the tuna filling. You can also substitute it with a non-spicy hot sauce or leave it out entirely for a more subtle taste. Additionally, using a mild tuna variety like canned salmon can further balance the heat.
3. Can I make Spicy Tuna Onigiri in advance?
Yes, you can prepare the rice and the spicy tuna filling ahead of time and store them separately in airtight containers in the fridge. When you’re ready to assemble, simply reheat the rice and shape the onigiri. Add the nori just before serving to keep it crisp.
4. What is the best way to store leftover Spicy Tuna Onigiri?
Store leftover Spicy Tuna Onigiri in an airtight container in the fridge for up to 2 days. To reheat, microwave the rice (without the plastic wrap or nori) for 1–2 minutes until hot. Note that the nori will not retain its crispness after being refrigerated, so it’s best to add it fresh just before serving.
More Relevant Recipes
- Whipped Pumpkin Dip – Easy & Creamy Fall Snack: This whipped pumpkin dip is a smooth and creamy treat perfect for autumn. Its subtle sweetness and rich texture make it an ideal pairing for any savory dish like Spicy Tuna Onigiri or as a standalone snack.
- Pumpkin Curry – Creamy Coconut Recipe: A hearty, creamy pumpkin curry with coconut milk offers a rich, savory flavor profile that complements the spicy and umami taste of Spicy Tuna Onigiri. It’s a perfect dish for those who enjoy bold and satisfying meals.
- Creamy Pumpkin Gnocchi Recipe: This pumpkin gnocchi recipe is rich and flavorful, offering a creamy base with a touch of autumn spices. It pairs beautifully with Spicy Tuna Onigiri, creating a fusion of creamy textures and hearty flavors.
Spicy Tuna Onigiri
- Total Time: 20 minutes
- Yield: 4 onigiri
- Diet: Low Fat
Description
Spicy Tuna Onigiri is a popular Japanese rice ball filled with creamy spicy tuna mayo and wrapped in crispy roasted seaweed. It’s a quick, flavorful, and satisfying snack or light meal, perfect for any time of the day.
Ingredients
- 3 cups cooked short-grain rice (about 1 ½ cups uncooked sushi rice)
- ½ sheet nori (roasted seaweed)
- ½ teaspoon salt
- ½ teaspoon black sesame seeds (optional)
- Water (to moisten rice paddle)
- 5.29 oz canned tuna in oil (or water)
- 2 tablespoons Japanese mayo (Kewpie or regular mayo)
- 1 tablespoon sriracha sauce (or your preferred hot sauce)
Instructions
- Transfer freshly cooked or warm rice to a large bowl and season with salt. Mix well and keep covered to stay warm.
- Open canned tuna, strain the liquid using a fine sieve, and press out excess moisture with a fork. In a small bowl, mix the strained tuna, Japanese mayo, and sriracha sauce. Set aside.
- Place a large sheet of plastic wrap on a clean surface. Moisten a rice paddle with water and divide the rice into four equal portions. Scoop one portion (about ¾ cup) of rice into the center of the plastic wrap and spread it into a ½-inch thick circle.
- Place a portion of the spicy tuna filling in the center of the rice circle.
- Wrap the plastic around the rice and filling, twisting it into a ball shape. Gently press the rice ball to form a triangle shape using your thumb and finger.
- Cut nori into strips (about 1-inch wide). Place a strip of nori on the base of each rice ball and press gently. Garnish with black sesame seeds, if desired, and serve fresh.
Notes
- For best results, use freshly cooked rice. If using leftover rice, reheat it until warm.
- Wet your rice paddle or spatula to prevent the rice from sticking.
- Make sure to press the rice tightly to hold the shape.
- If you’re sensitive to spice, reduce or omit the sriracha sauce.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the rice before consuming.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (if using leftover rice)
- Category: Snack, Lunch
- Method: Assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 212 kcal
- Sugar: 0.1g
- Sodium: 510mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0.01g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 16mg