Can I make Spicy Tuna Onigiri without spicy mayo?

Yes! If you prefer a milder flavor, you can simply omit the sriracha sauce and still enjoy the creamy tuna filling. Alternatively, you can add a little bit of wasabi or a different hot sauce of your choice to customize the heat level to your liking.

Can I make Spicy Tuna Onigiri with other types of fish?

While the traditional recipe uses tuna, you can easily substitute it with other types of fish. Canned salmon is a great alternative that works well in this recipe. For a more adventurous twist, you can even use crab meat or imitation crab for a unique flavor profile.

How do I store leftover Spicy Tuna Onigiri?

Leftover Spicy Tuna Onigiri is best stored in an airtight container and kept in the fridge for up to two days. When ready to eat, simply reheat the rice in the microwave (without the plastic wrap) until warm. Keep in mind that the nori may lose its crispiness over time, so it’s best to enjoy them fresh.

Quick and Easy Spicy Tuna Onigiri Recipe

Name: Spicy Tuna Onigiri
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 3 cups cooked short-grain rice; 1/2 sheet nori (roasted seaweed); 1/2 teaspoon salt; 1/2 teaspoon black sesame seeds (optional); Water (for moistening rice paddle); 5.29 oz canned tuna (in oil or water); 2 tablespoons Japanese mayo (Kewpie mayo); 1 tablespoon sriracha sauce (or any hot sauce)

Description

Spicy Tuna Onigiri is a quick and easy Japanese rice ball recipe, filled with creamy spicy tuna mayo and wrapped in crispy roasted seaweed. This dish is perfect for a snack, light meal, or portable lunch.

Ingredients

Scale

3 cups cooked short-grain rice
1/2 sheet nori (roasted seaweed)
1/2 teaspoon salt
1/2 teaspoon black sesame seeds (optional)
Water (for moistening rice paddle)
5.29 oz canned tuna (in oil or water)
2 tablespoons Japanese mayo (Kewpie mayo)
1 tablespoon sriracha sauce (or any hot sauce)

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Instructions

Transfer freshly cooked or warm rice into a large bowl and season with salt. Mix well and cover to keep warm.
Open canned tuna and strain the liquid using a fine sieve. Press out as much liquid as possible.
In a small bowl, mix the drained tuna with Japanese mayo and sriracha sauce until smooth.
Moisten a rice paddle or silicone spatula with water. Divide the cooked rice into four equal portions.
Spread one portion of rice into a circle, about 1/2-inch thick, on a sheet of plastic wrap.
Place one portion of the spicy tuna filling in the center of the rice.
Wrap the rice ball by twisting the corners of the plastic wrap and gently flatten it into a triangle shape using the L-shape of your thumb and index finger.
Cut a sheet of nori into strips and attach one strip to the base of the rice triangle.
Garnish with black sesame seeds (optional) and serve immediately.

Notes

For best results, use freshly cooked rice, as it holds shape better than leftover rice.
Be sure to strain the canned tuna thoroughly to avoid excess moisture in the filling.
Once the nori is exposed to air, it can become soggy, so only wrap the rice balls just before serving.
For a non-spicy version, omit the sriracha sauce and adjust the mayo accordingly.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Snack, Main Course
Method: No-Cook, Assembly
Cuisine: Japanese

Nutrition

Serving Size: 1 piece
Calories: 212 kcal
Sugar: 0.1g
Sodium: 510mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0.01g
Carbohydrates: 28g
Fiber: 1g
Protein: 10g
Cholesterol: 16mg