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
