Description
Spicy Tuna Onigiri is a delicious Japanese rice ball stuffed with a flavorful mixture of tuna, Kewpie mayonnaise, and sriracha, wrapped in nori seaweed and coated with furikake seasoning. Perfect as a quick snack or lunch, these onigiri combine creamy, spicy, and savory flavors in a convenient handheld bite.
Ingredients
Scale
Rice
- 4 cups cooked sushi rice
- 1 tablespoon rice wine vinegar
Filling
- 1 (5-ounce) can tuna
- 2 tablespoons Kewpie mayonnaise
- 1 tablespoon sriracha or other chili paste
- Pinch of salt
Toppings and Wrapping
- 1 sheet of nori
- 2 tablespoons furikake seasoning
Instructions
- Prepare the rice: Pour the rice wine vinegar onto the cooked sushi rice and gently stir to combine, enhancing the rice’s flavor and stickiness necessary for shaping.
- Make the filling: In a bowl, combine the tuna, Kewpie mayonnaise, sriracha, and a pinch of salt. Stir thoroughly until the mixture is smooth and evenly blended, creating a creamy, spicy filling.
- Shape the onigiri: Wet your hands to prevent rice from sticking, then press approximately 1/3 cup of rice into your palm or an onigiri mold. Using your thumb, create a small well in the center of the rice. Fill this well with 1 tablespoon of the tuna mixture, then cover with another 2 1/2 tablespoons of rice. Press everything firmly together and mold into a triangular shape by hand or press the lid of the onigiri mold onto the rice and remove the mold carefully.
- Repeat shaping: Continue the process until all the rice and tuna mixture are used up, ensuring each onigiri is filled and well-formed.
- Prepare the nori: Cut the nori sheet into 3-inch long strips that are about 1 inch wide. Wrap one strip around the base of each onigiri to add texture and flavor.
- Add furikake seasoning: Spread the furikake seasoning on a plate, then gently dip the sides of each onigiri into the seasoning to coat with a thin, flavorful layer.
- Serve or store: Enjoy the onigiri immediately for best freshness, or wrap each piece tightly in plastic wrap and store them in the refrigerator for up to 3 days.
Notes
- Use freshly cooked sushi rice for the best texture and flavor.
- Wet your hands thoroughly before shaping to prevent sticking.
- Adjust the amount of sriracha according to your preferred spice level.
- If you don’t have an onigiri mold, shaping by hand works just as well with practice.
- Furikake seasoning can be found in Asian grocery stores or online and adds a delightful umami flavor.
- Consume refrigerated onigiri within 3 days for safety and optimal taste.
