Spicy Tuna Onigiri Snack (Printable Version)

Flavored spicy tuna combined with seasoned rice and nori, ideal for a tasty and portable bite.

# Needed Ingredients:

→ Rice

01 - 2 cups Japanese short-grain rice
02 - 2 1/4 cups water
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon sugar
05 - 1/2 teaspoon salt

→ Spicy Tuna Filling

06 - 1 can (5 oz) tuna in water, drained
07 - 2 tablespoons mayonnaise
08 - 1 teaspoon Sriracha hot sauce
09 - 1 teaspoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 green onion, finely chopped

→ Assembly

12 - 3 sheets nori (dried seaweed), cut in half
13 - Salt for shaping rice
14 - 2 tablespoons toasted sesame seeds (optional)

# Preparation Steps:

01 - Rinse the rice under cold water until the water runs clear. Combine rice and water in a pot or rice cooker. Cook according to package instructions. Let rest for 10 minutes after cooking.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice. Allow rice to cool to room temperature.
03 - In a bowl, combine tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and green onion. Mix until well combined. Taste and adjust spice level as needed.
04 - Prepare a bowl of water and a small bowl of salt for shaping. Wet your hands, sprinkle them lightly with salt, and take about 1/2 cup of rice. Flatten it gently in your palm.
05 - Place 1 to 2 teaspoons of spicy tuna filling in the center of the rice. Fold the rice around the filling and shape into a triangle, pressing gently but firmly so it holds together.
06 - Wrap a strip of nori around the bottom of each onigiri. Sprinkle with toasted sesame seeds if desired.
07 - Serve immediately, or wrap tightly in plastic wrap for later consumption.

# Expert Advice:

01 -
  • These rice balls come together in under an hour and taste like you ordered them from a fancy sushi spot, but they cost a fraction of the price.
  • The spicy tuna filling is customizable to your heat tolerance, so whether you love fire or prefer a whisper of heat, you control the experience.
  • They're genuinely portable—grab one from the fridge, eat it with your hands, no utensils required, which feels kind of rebellious in the best way.
02 -
  • The moment you wrap the nori around warm rice, it will soften and lose its crunch—this isn't a disaster but it changes the experience, so if you care about that signature crispy-crackly texture, either eat them right away or let the rice cool completely before wrapping.
  • Overworking the rice when you shape it will turn it into a dense brick instead of light and pillowy, so handle it with confidence but not aggression.
03 -
  • Wet your hands between each onigiri to prevent sticking, but wring them out so they're damp rather than dripping, because excess water will make your rice fall apart.
  • If you're nervous about the shaping, make a practice batch with just rice and no filling—you'll get the feel for how much pressure to apply and what size feels right in your hands.
Go Back