Description
This Spicy Tuna Onigiri recipe is a flavorful Japanese rice ball snack featuring a zesty blend of minced raw tuna mixed with creamy Kewpie mayo, Sriracha, and soy sauce. Encased in seasoned steamed short-grain rice and wrapped with nori seaweed, these bite-sized onigiri are perfect for quick lunches or party appetizers. The addition of furikake seasoning adds an extra burst of umami and texture, making these onigiri irresistibly delicious and easy to assemble in just 15 minutes.
Ingredients
Filling
- 8 ounces high-quality raw tuna, minced
- 3 tablespoons Kewpie mayonnaise (or American mayonnaise)
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
Rice & Assembly
- 3 cups steamed short-grain rice, warm
- 2/3 cup furikake seasoning
- 8 pieces nori, each 1.5″ x 3″
Instructions
- Prepare the filling: In a mixing bowl, combine the minced raw tuna, Kewpie mayonnaise, Sriracha, and soy sauce. Mix thoroughly until all ingredients are evenly incorporated to create a spicy, creamy tuna mixture.
- Press rice into mold: Take 1/4 cup of the warm steamed short-grain rice and firmly press it into the bottom of an onigiri mold to form the base layer.
- Add tuna filling: Create a small indent about a tablespoon in size in the center of the pressed rice. Spoon a generous scoop of the prepared spicy tuna filling into the indent.
- Top with rice: Cover the tuna filling with an additional 2 to 3 tablespoons of rice. Press firmly with the top of the onigiri mold to shape the rice ball securely around the tuna.
- Unmold and wrap: Carefully remove the onigiri from the mold. Wrap one piece of nori around the bottom center side of the triangular rice ball.
- Coat with furikake: Press the sides of the assembled onigiri into the furikake seasoning so that it sticks to the rice. Repeat the entire process with the remaining ingredients.
- Serve: Arrange the finished onigiri on a plate and serve immediately or at room temperature for a delicious snack or light meal.
Notes
- Use fresh, sushi-grade tuna to ensure safety and the best flavor.
- Adjust the amount of Sriracha to control the spiciness level according to your preference.
- If you don’t have an onigiri mold, you can shape the rice balls by hand with wet hands to prevent sticking.
- Furikake seasoning adds extra flavor but can be omitted or substituted with sesame seeds if desired.
- These onigiri are best eaten the same day for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Japanese
