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.

Spicy Tuna Onigiri – Quick and Easy Recipe

Name: Spicy Tuna Onigiri
Prep time: 20 min
Total time: 20 min
Cuisine: Japanese
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)

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

Scale

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)

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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