A simple, satisfying Japanese rice ball filled with creamy spicy tuna and wrapped in crisp roasted seaweed, spicy tuna onigiri is a quick 20-minute recipe perfect for snacks, breakfast, picnics, or light meals. With minimal ingredients and comforting flavors, it’s a versatile dish you can prepare anytime.
Why You’ll Love This Recipe
Spicy tuna onigiri is incredibly easy to assemble and uses pantry staples like canned tuna, mayonnaise, and hot sauce. The combination of warm sticky rice and creamy filling delivers a delicious contrast in texture. It’s portable, budget-friendly, customizable, and great for meal prep—especially when you have leftover rice on hand. Whether you’re craving something savory or need a convenient grab-and-go snack, this recipe never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Rice Balls
3 cups cooked short-grain rice
1/2 sheet nori (or use 2 sheets if you prefer more seaweed)
1/2 teaspoon salt
1/2 teaspoon black sesame seeds or toasted sesame seeds (optional)
water, for moistening the rice paddle
For the Spicy Tuna Filling
5.29 oz canned tuna in oil (or tuna in water)
2 tablespoons mayonnaise
1 tablespoon sriracha or preferred hot sauce
Directions
- Transfer freshly cooked or reheated warm rice to a large bowl. Season with salt, mix well, cover, and keep warm.
- Drain the canned tuna thoroughly using a fine sieve, pressing with a fork to remove excess liquid. In a small bowl, mix the tuna with mayonnaise and sriracha until creamy.
- Lay out a large sheet of plastic wrap on a clean surface. Moisten your rice paddle and divide the rice into four equal portions.
- Scoop about 3/4 cup of rice onto the plastic wrap. Spread it into a 1/2-inch-thick circle.
- Place one portion of spicy tuna filling in the center of the rice.
- Gather the edges of the plastic wrap to shape the rice around the filling, forming a circular ball. Gently flatten and shape into a triangle using your thumb and index finger.
- Cut the nori into four strips. Remove the shaped rice ball from the plastic wrap and press the rough side of a nori strip onto the bottom half.
- Garnish with sesame seeds and enjoy fresh.
Servings and timing
Makes 4 rice balls
Prep time: 20 minutes
Total time: 20 minutes
If cooking rice from scratch, use approximately 1 measuring cup plus 2 tablespoons (225 g) of uncooked short-grain rice. Cook in a rice cooker or on the stovetop following standard sushi rice cooking instructions.
Variations
- Substitute the tuna with canned salmon for a different flavor.
- Reduce or omit sriracha for a mild version.
- Add finely chopped green onions to the tuna mixture for freshness.
- Mix a little soy sauce into the tuna for a savory twist.
- Wrap the entire onigiri in a larger piece of nori for extra crisp texture.
Storage/Reheating
Spicy tuna onigiri is best enjoyed fresh or within 12 hours.
To store leftovers, wrap each piece tightly in plastic wrap and place in an airtight container in the refrigerator for up to 2 days.
To reheat, remove plastic wrap and microwave until the rice is warm.
Freezing is not recommended, as rice becomes hard after thawing.
FAQs
Can I prepare spicy tuna onigiri ahead of time?
Yes. Prepare the rice and filling separately and store them in airtight containers for up to 4 days. Assemble just before serving.
How do I keep the nori from getting soggy?
Do not remove nori from its packaging until the moment you wrap the onigiri.
Can I make this non-spicy?
Absolutely. Simply omit the sriracha.
What other fillings can I use?
Common fillings include mentaiko, imitation crab, shrimp tempura, pickled plum, bonito flakes with soy sauce, and seasoned salmon.
Why is short-grain rice required?
Short-grain rice is sticky enough to hold its shape, unlike long-grain varieties.
Can I use day-old rice?
Yes, but reheat it until hot and soft so it sticks together properly.
How do I shape the onigiri perfectly?
Use plastic wrap and form the rice into a triangle using the L-shape between your thumb and index finger.
Can I use low-fat mayonnaise?
Yes, but the filling may be less creamy.
Is canned tuna in oil better?
Tuna in oil offers richer flavor and smoother texture, but tuna in water also works.
Can I pack onigiri for lunch?
Yes, but keep it in a cool environment and consume within the day for best texture and safety.
Conclusion
Spicy tuna onigiri is a deliciously simple Japanese classic that blends warm sticky rice with a creamy, flavorful filling. With minimal prep time and endlessly adaptable ingredients, it’s perfect for busy days, meal prep, or quick snacks. Once you try making these at home, they’ll quickly become a staple in your kitchen. Enjoy every savory, satisfying bite.
Print
Spicy Tuna Onigiri
- Total Time: 20 minutes
- Yield: 4 rice balls
- Diet: Halal
Description
A quick and satisfying Japanese rice ball filled with creamy spicy tuna and wrapped in crisp seaweed. Perfect for snacks, light meals, or lunchboxes, this 20-minute recipe is easy, customizable, and packed with flavor.
Ingredients
- 3 cups cooked short-grain rice
- 1/2 sheet nori (or 2 sheets for more coverage)
- 1/2 teaspoon salt
- 1/2 teaspoon black or toasted sesame seeds (optional)
- Water, for moistening rice paddle
- 5.29 oz canned tuna in oil or water, drained
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha or preferred hot sauce
Instructions
- Transfer warm cooked rice to a bowl. Season with salt, mix, and cover to keep warm.
- Drain tuna well using a sieve and press with a fork. Mix tuna with mayonnaise and sriracha until creamy.
- Lay plastic wrap on a clean surface. Moisten rice paddle and divide rice into 4 equal portions.
- Place about 3/4 cup of rice on the plastic wrap and flatten into a 1/2-inch-thick circle.
- Add a portion of spicy tuna to the center. Gather the plastic wrap to enclose the filling and shape into a triangle.
- Cut nori into 4 strips. Unwrap rice ball and press a strip of nori (rough side facing rice) onto the bottom half.
- Garnish with sesame seeds if using. Serve immediately or wrap tightly for later.
Notes
- Use canned salmon instead of tuna for variation.
- Add green onions or a splash of soy sauce to the tuna for extra flavor.
- Reduce or omit sriracha for a milder taste.
- Wrap entire onigiri in a full sheet of nori for more crunch.
- Use plastic wrap to help shape rice easily.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Assembled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 270
- Sugar: 1g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 15mg
