Easy Spicy Tuna Onigiri

Warm rice balls are stuffed with creamy spicy tuna mayo and wrapped in crisp roasted seaweed. This easy spicy tuna onigiri recipe is ready in just 20 minutes using cooked rice and canned tuna. Enjoy them for breakfast, a quick lunch, a snack, or a picnic.

5 from 4 votes

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Prep Time 20

Total Time 20

Course Breakfast, Main Course, Snack

Cuisine Japanese

Servings pieces

Calories per serving 212 kcal

Ingredients

3 cups cooked short grain rice
1 sheet nori or use 2 sheets if you prefer more
½ teaspoon salt
½ teaspoon black sesame seeds

Spicy Tuna Filling

5.29 oz canned tuna packed in oil
2 tablespoon mayonnaise
1 tablespoon sriracha

Instructions

Transfer freshly cooked rice to a large bowl, season with salt, and mix well. Cover with a lid to keep warm, then let it cool slightly until warm before shaping. If using cold, day-old rice, cover and microwave for 2-3 minutes until hot before seasoning, then let it cool until warm.
Drain the canned tuna in a fine-mesh sieve, pressing firmly with a fork to remove as much liquid as possible. Mix the drained tuna with Japanese mayo and sriracha in a small bowl. Set aside.
Spread a large sheet of plastic wrap, about 15 x 12 inches, over a clean work surface. Moisten a rice paddle or silicone spatula with cold water and divide the warm rice into 4 equal portions. Place one portion, about 3⁄4 cup, in the center and spread it into a 1⁄2-inch-thick circle.
Place 2 tablespoons of tuna filling in the center of the rice. Lift and twist the plastic wrap around the rice to form a ball, keeping the filling in the center. Flatten to about 2 inches thick, then use the L-shape between your thumb and index finger to form a triangle. Repeat to make 4 onigiri. If using an onigiri mold, fill it halfway with rice, add 2 tablespoons of tuna filling, cover with more rice, then press firmly and remove from the mold.
Fold one nori sheet in half horizontally and cut along the fold. Cut one half sheet widthwise into 4 equal strips and save the remaining half for another use. If you prefer more nori on each rice ball, use up to half a sheet per onigiri.
Remove each onigiri from the plastic wrap and wrap one nori strip, rough-side in, around the base. Garnish with black sesame seeds and enjoy fresh while warm or at room temperature.

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