Spicy Tuna Onigiri

Introduction

These Spicy Tuna Onigiri Japanese rice balls are the perfect blend of creamy, spicy tuna wrapped in fluffy rice and crisp nori. Each bite delivers a satisfying mix of heat, umami, and texture, making them a go-to for a quick meal, lunchbox treat, or on-the-go snack.

The first time I made these, I was hooked by how something so simple could be so incredibly delicious. The balance of cool, creamy tuna with the gentle spice of sriracha or chili flakes is irresistible, especially when paired with the slight crunch of seaweed. Plus, they’re easy to customize—add avocado, sesame seeds, or a drizzle of soy sauce for extra depth.

Whether you’re new to onigiri or a longtime fan, this recipe is straightforward, fun to make, and bursting with bold flavors. Perfect for meal prep or a fresh homemade snack, Spicy Tuna Onigiri is a must-try for any sushi lover!

Perfect for:

• Lunchboxes
• Quick and easy meals
• Picnic snacks
• Meal prepping
• Sushi lovers

Why You’ll Love This Spicy Tuna Onigiri

Here’s why Spicy Tuna Onigiri will become your new favorite snack:

• Simple and Satisfying: Made with just a few ingredients, these rice balls are filling and flavorful.
• Customizable Heat Level: Adjust the spiciness to your preference by adding more or less sriracha.
• Great for Meal Prep: Make a batch ahead of time and store them in the fridge for a grab-and-go meal.
• Portable and Mess-Free: A convenient and compact meal that’s easy to carry anywhere.
• Packed with Umami Flavor: The combination of tuna, mayo, and sriracha creates a rich and delicious filling.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Servings: 6 onigiri
• Calories per serving: Approximately 180-220 calories
• Key Nutrients: Protein: 10g, Carbs: 28g, Fat: 6g

Ingredients

Gather these ingredients to make your Spicy Tuna Onigiri:

• 2 cups cooked Japanese short-grain rice (warm)
• 1 can (5 oz) tuna, drained
• 3 tablespoons Japanese mayonnaise (Kewpie recommended)
• 1-2 teaspoons sriracha (adjust to taste)
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon lemon juice (optional)
• ½ teaspoon sugar (optional, for balance)
• 1 tablespoon finely chopped green onions (optional)
• 1 teaspoon toasted sesame seeds (optional)
• 6 sheets nori (seaweed), cut into strips
• Salt, for seasoning the rice
• Water, for shaping the onigiri

Ingredient Highlights

• Japanese Short-Grain Rice: The key to perfectly shaped onigiri is using short-grain rice, which is naturally sticky and holds its shape well.
• Tuna: A high-protein filling that pairs well with the creamy and spicy flavors of the sauce.
• Japanese Mayonnaise: Kewpie mayo is richer and creamier than regular mayo, enhancing the overall taste.
• Sriracha: Adds a spicy kick—adjust the amount to your spice preference.
• Soy Sauce & Sesame Oil: These ingredients add depth and umami to the filling.
• Nori (Seaweed): Provides a slightly salty, crispy texture that complements the soft rice.

Step-by-Step Instructions

Here’s how to make Spicy Tuna Onigiri:

Prepare the Spicy Tuna Filling

1. Drain the Tuna: Place the canned tuna in a small bowl and use a fork to break it into smaller flakes.
2. Mix the Filling: Add Japanese mayonnaise, sriracha, soy sauce, sesame oil, lemon juice (if using), and sugar (if using). Stir until well combined.
3. Add Extra Flavor: Mix in chopped green onions and toasted sesame seeds for added texture and taste. Set the filling aside.

Prepare the Rice and Shape the Onigiri

4. Season the Rice: While the rice is still warm, sprinkle with a pinch of salt and mix gently.
5. Wet Your Hands: Fill a small bowl with water and another with salt. Wet your hands with water to prevent sticking, then rub a little salt on your palms.
6. Shape the Onigiri: Take about ½ cup of rice and flatten it into a disk in your palm. Place a spoonful of spicy tuna filling in the center.
7. Seal and Form: Carefully fold the rice around the filling, shaping it into a triangle or round ball. Gently press the rice together without squeezing too hard.
8. Wrap with Nori: Place a strip of nori on the bottom of the onigiri, wrapping it around for easy handling.

How to Serve Spicy Tuna Onigiri

Spicy Tuna Onigiri is a versatile snack that can be served in different ways:

• As a Standalone Snack: Enjoy these rice balls on their own for a light but satisfying meal.
• With a Side of Miso Soup: Pair with miso soup for a comforting Japanese-inspired meal.
• With Pickled Vegetables: Serve with pickled ginger, daikon, or cucumber for added crunch.
• Drizzled with Extra Sauce: Add a drizzle of spicy mayo or soy sauce on top for more flavor.
• As Part of a Bento Box: Pack them with other Japanese favorites like tamagoyaki (rolled omelet) and edamame.

Additional Tips for Spicy Tuna Onigiri

Here are some tips to ensure your Spicy Tuna Onigiri turns out perfect every time:

• Use Freshly Cooked Rice: Warm rice is easier to shape and sticks together better. Avoid using cold or dry rice.
• Keep Your Hands Wet: This prevents the rice from sticking to your hands while shaping the onigiri.
• Don’t Overfill: Adding too much filling can make the rice ball difficult to seal properly.
• Adjust Spice Level: If you prefer milder onigiri, reduce the sriracha or omit it altogether.
• Store Properly: If not eating immediately, wrap each onigiri in plastic wrap and store in the fridge.
• Reheat Before Eating: Microwave for 15-20 seconds to soften the rice before serving.
• Use Fresh Tuna or High-Quality Canned Tuna – If using fresh tuna, lightly sear and chop it for a more premium texture. Otherwise, opt for high-quality canned tuna in oil for better flavor.
• Add Crunch for Texture – Mix in toasted sesame seeds, chopped scallions, or tempura flakes to add crunch and extra flavor to the filling.
• Wrap with Nori Just Before Eating – This keeps the seaweed crisp. If packing for later, store the nori separately and wrap when ready to eat.
• Pan-Fry for Yaki Onigiri – For a crispy variation, lightly brush the shaped onigiri with soy sauce and pan-fry until golden on both sides.
• Store Properly – If not eating immediately, wrap in plastic wrap or store in an airtight container to keep the rice from drying out. Refrigerate but allow it to come to room temperature before eating for the best texture.

Recipe Variations for Spicy Tuna Onigiri

Here are 10 variations you can try for Spicy Tuna Onigiri:

• Classic Tuna Mayo Onigiri: Skip the sriracha for a mild and creamy tuna filling.
• Spicy Salmon Onigiri: Replace tuna with cooked salmon for a different twist.
• Avocado Spicy Tuna Onigiri: Add mashed avocado to the filling for extra creaminess.
• Kimchi Tuna Onigiri: Mix in chopped kimchi for a tangy and spicy kick.
• Furikake Tuna Onigiri: Sprinkle furikake (Japanese rice seasoning) over the rice before shaping.
• Crispy Rice Onigiri: Pan-fry the onigiri until golden brown for a crispy exterior.
• Wasabi Tuna Onigiri: Add a touch of wasabi to the filling for extra heat.
• Teriyaki Tuna Onigiri: Mix in a little teriyaki sauce instead of soy sauce for a sweeter taste.
• Vegetarian Spicy Onigiri: Replace tuna with mashed chickpeas or tofu for a plant-based option.
• Sushi-Style Onigiri: Wrap the rice ball with a full sheet of nori for a sushi-like presentation.

Freezing and Storage for Spicy Tuna Onigiri

• Freezing: Wrap individual onigiri tightly in plastic wrap, then place them in an airtight container. Freeze for up to 1 month. Thaw in the fridge or microwave for a few seconds before eating.
• Storage: Store in the fridge for up to 2 days. Wrap in plastic wrap to prevent the rice from drying out.

Special Equipment for Spicy Tuna Onigiri

Here are some helpful tools for making Spicy Tuna Onigiri:

• Rice Cooker: Ensures perfectly cooked, sticky rice every time.
• Onigiri Mold: Helps shape uniform rice balls quickly and easily.
• Sharp Knife: For cutting the nori sheets cleanly.
• Mixing Bowls: For preparing the tuna filling.
• Plastic Wrap: Helps with shaping onigiri if you prefer not to use your hands.

Frequently Asked Questions for Spicy Tuna Onigiri

1. Can I use regular rice instead of Japanese short-grain rice?
   No, short-grain rice is necessary because it is sticky enough to hold its shape.
2. How do I prevent onigiri from falling apart?
   Make sure to press the rice firmly together but not too hard. Keeping your hands wet also helps.
3. Can I make onigiri ahead of time?
   Yes! Store in the fridge and reheat slightly before eating for the best texture.
4. Can I use canned salmon instead of tuna?
   Absolutely! Just drain it well before mixing with the sauce.
5. What’s the best way to eat onigiri?
   Eat it fresh, slightly warm, or at room temperature for the best flavor.

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Conclusion

Spicy Tuna Onigiri is a simple yet flavorful Japanese snack that’s perfect for any time of the day. Whether you’re prepping for the week, packing a quick lunch, or planning a picnic, these delicious rice balls are sure to hit the spot.

This easy recipe brings the taste of Japan right to your kitchen, combining savory tuna with a kick of spice for a satisfying bite every time.

I’d love to see your Spicy Tuna Onigiri! Snap a photo, share it on social media, and tag me—I can’t wait to see your creations. Happy cooking!