Description
Learn how to make delicious homemade Spicy Tuna Onigiri with this simple and authentic recipe. These Japanese rice balls are filled with a flavorful mix of canned albacore tuna, mayonnaise, sriracha, rice vinegar, and scallions, wrapped in toasted nori, and sprinkled with toasted black sesame seeds for a perfect snack or light meal.
Ingredients
Rice
- 1½ cups Japanese short-grain rice (sushi rice), about 2 rice cooker cups
- 15 fluid ounces (440 mL) cold water
- Kosher salt, for seasoning and shaping
Spicy Tuna Filling
- 1 (4.5-ounce) can Portofino Solid Albacore Tuna in Extra Virgin Olive Oil, drained
- 1½ tablespoons mayonnaise
- 1 teaspoon sriracha hot sauce
- ½ teaspoon rice vinegar
- 1 scallion (green parts only), finely sliced
Assembly
- Toasted black sesame seeds, for sprinkling (optional)
- 3 sheets toasted nori, cut crosswise in half
Instructions
- Prepare the rice: Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains between your fingers until the water runs clear. Drain thoroughly.
- Cook the rice: Combine the rinsed rice and cold water in a rice cooker and cook according to the manufacturer’s directions for perfect sushi rice texture. Alternatively, cook on the stovetop by bringing the rice and water to a boil in a medium non-stick saucepan, then reduce heat to low, cover, and simmer for 16 to 18 minutes until water is absorbed. Remove from heat, fluff gently, cover with a clean kitchen towel and lid, and let stand for 10 minutes.
- Make the filling: In a medium bowl, mix the drained tuna, mayonnaise, sriracha, and rice vinegar until evenly combined. Stir in the finely sliced scallions.
- Prepare for assembly: Set out a medium bowl of room temperature water and a small bowl of kosher salt for handling the rice.
- Shape the onigiri: Moisten your hands with water and lightly salt your palms. Take about ½ cup of sushi rice and shape it into a thick oblong in one palm. Place a tablespoon of the spicy tuna filling in the center and cover completely with rice. Gently shape into a wide triangular form without compressing the rice too hard, ensuring it holds together but remains light.
- Add finishing touches: Sprinkle the outside of each onigiri with toasted black sesame seeds if desired. Wrap each rice ball with a half sheet of toasted nori and place a small spoonful of the tuna filling on top.
- Serve: Serve the spicy tuna onigiri immediately for best texture and flavor.
Notes
- Use Japanese short-grain rice as it has the right stickiness for onigiri.
- Adjust sriracha amount to control spiciness to your preference.
- Keeping your hands wet and lightly salted prevents rice from sticking and seasons the onigiri.
- Onigiri is best enjoyed fresh but can be wrapped tightly and stored in the fridge for up to a day.
- If using stovetop method to cook rice, allow the resting time with lid on to achieve optimal texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Japanese
