spicy tuna onigiri

Learn how to make homemade nigiri with this simple recipe! This spicy tuna onigiri version is filled with a simple filling of canned olive oil packed tuna, mayonnaise, sriracha, rice vinegar, and scallion.

Spicy Tuna Onigiri

rice rice

water

kosher salt

Portofino

mayonnaise

sriracha hot sauce

rice vinegar

scallion, green parts only, finely sliced

toasted black sesame seeds,

Prepare the rice: Place the rice in a...

Prepare the rice: Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains of rice between your fingers, until the water runs clear. This helps remove any excess starch and improves the texture of the rice once cooked. Drain well.

Combine the rice and water, and cook in...

Combine the rice and water, and cook in a rice cooker according to the manufacturer’s directions. This method will yield the best-textured sushi rice. If you do not own a rice cooker: Combine the rice and water in a medium (non-stick, if possible) saucepan. Bring to a boil, reduce heat to the low, and cook covered for 16-18 minutes or until the water has been completely absorbed. Remove from heat, gently fluff the rice with a rice paddle or wooden spoon, place a clean kitchen towel over the pot, top with the lid again, and let stand covered for 10 minutes. While the rice cools slightly, prepare the onigiri filling.

Make the filling: In a medium bowl, combine...

Make the filling: In a medium bowl, combine the albacore tuna, mayonnaise, hot sauce, and rice vinegar with a fork until evenly combined. Stir in the scallions.

Assemble: Set aside a medium bowl of room...

Assemble: Set aside a medium bowl of room temperature water and a small bowl of kosher salt for pinching. Once the sushi rice is cool enough to handle, start assembling the onigiri by hand.

Lightly moisten your hands by dipping them in...

Lightly moisten your hands by dipping them in the water bowl (this will help prevent the rice from sticking to your hands during shaping). Sprinkle both of your palms lightly with kosher salt and rub them together. Grab roughly a ½ cup of sushi rice and gently press into a thick oblong shape in one palm of your hand. Add a tablespoon of the tuna filling, pinched together with your fingertips, to the center of the rice and close the rice over the filling. [If necessary, use an additional pinch or two of rice to cover the filling.]

Gently shape the rice ball into a wide...

Gently shape the rice ball into a wide triangular shape using the palms of one hand and the fingers of your other hand, rotating the rice ball as you go. Avoid compressing the rice too hard, it should hold together well but be lightly packed. Sprinkle the outside of the onigiri with black sesame seeds. Wrap each onirigi in a nori sheet and place an additional small spoonful of tuna filling on the top of each onigiri. Serve immediately.

Tuna mayo onigiri, or rice ball, is a simple and delicious Japanese snack. Rice is filled with a flavorful tuna and mayonnaise, shaped, and wrapped with a sheet of nori (seaweed).&nbsp;

Tuna Mayo Onigiri

rice

solid white albacore tuna

soy sauce

T sugar

mirin

mayonnaise (to taste)

salt (to taste)

Using your rice cooker, cook the two cups of rice. When rice is almost finished, add the can of tuna to a small pan, and place over medium heat. In a small bowl, combine sugar, soy sauce, and mirin, and pour over the tuna. Cook and stir until the sauce is fully absorbed by the tuna.&nbsp;

Spread out a square of plastic wrap, and put some salt on it. Place a scoop of rice onto the wrap (according to how big you want it, usually around 1/3 of a cup), and spread it out a bit. Add some tuna and top with a little dollop of mayonnaise. See the video above, but you can mostly just do this to taste and preference. Wrap the rice up so that it completely surrounds the fillings, and using your hands, shape it into a tight triangle. Again, see video above for demonstration. When it's shaped and the rice is no longer loose (you should be able to unwrap and it will completely stay together), unwrap it and wrap a piece of seaweed around one side. Seaweed is optional, and you can also put ground up sesame seeds on it, or keep it plain!&nbsp;

These delicious Japanese rice balls can be eaten as a snack or main meal, since they are stuffed with a filling tuna mixture.

sushi rice*

rice wine vinegar

tuna

sriracha or other chili paste

salt

nori

furikake seasoning

Pour the rice wine vinegar onto the rice...

Pour the rice wine vinegar onto the rice and stir to combine.

Combine the tuna, kewpie mayonnaise, sriracha, and salt...

Combine the tuna, kewpie mayonnaise, sriracha, and salt in a bowl and stir till combined.

Wet your hands and then press 1/3 cup...

Wet your hands and then press 1/3 cup of rice into your palm or an onigiri mold. Press your thumb into the rice to create a well. Fill this with 1 tablespoon of the tuna mixture, then cover with 2 1/2 tablespoons of rice. Press the rice to combine and then mold into a triangular shape, or if using an onigiri mold, press the lid onto the rice and then release it from the mold.

Repeat till all rice and tuna are used.

Cut the nori into strips 3 inch long...

Cut the nori into strips 3 inch long strips that are 1 inch wide. Wrap them around the base of the onigiri.

Sprinkle the furikake onto a plate and dip...

Sprinkle the furikake onto a plate and dip the sides of the onigiri to coat them with a thin layer of furikake.

Serve immediately or save in the refrigerator (wrapped...

Serve immediately or save in the refrigerator (wrapped in plastic wrap) for up to 3 days.

https://mediavine-res.cloudinary.com/video/upload/jocf1f8gaxdtkofvlebe.mp4

A recipe for Japanese rice balls with a spicy canned tuna filling.

C hot/warm cooked short-grained rice

tuna (drained)

Tbsp sriracha or hot sauce

salt and pepper

Tbsp green onion (finely chopped)

lemon juice

Tbsp chili pepper flakes (optional)

avocado (sliced)

x 1 " nori seaweed strips

furikake (Japanese seasoning)

sesame seeds

Combine tuna, hot sauce, mayonnaise, salt and pepper, green onion, lemon juice and pepper flakes into a bowl and mix thoroughly. Adjust seasonings to taste.

Place into the refrigerator until ready to use, at least 1 hour. (The longer it sits, the more flavourful the tuna will be).

When ready to assemble, using an onigiri mold, add about 1 heaping Tbsp of warm rice to the mold, press down lightly with a spoon.

Add 1 Tbsp of spicy tuna filling over top of the rice.

Finish by adding another 1 Tbsp of rice on top of the filling to encase it. Press the mold firmly to retain the shape of the rice ball.

Open the mold and remove the onigiri.

Dip the exterior of the onigiri into some sesame seeds and furikake if you wish, and wrap it with a piece of nori.

In this video, I will show you how to make Spicy Tuna Onigiri (Japanese Rice Balls). Spicy Tuna Onigiri might be more popular overseas. In this tutorial, I will introduce two kinds spicy tuna onigiri; fresh tuna version and cooked tuna version. Additionally, I'll also introduce how to eat Onigiri with Japanese breakfast/teishoku style. I hope these recipes will bring you a wonderful time with your friends and family!

Ingredients (5 servings) :

Japanese rice

Salt & Water, as needed

seaweed

Tuna version:

Block (200 grams) Tuna

Tbsp Soy sauce

Sesame oil

tsp Sake

Tbsp Raayu

Honey

tsp Ichimi *Red chili pepper

Tbsp Long onion *chopped

Tbsp White sesame

Cooked Tuna version:

Salt

Kelp

Tbsp Mayonnaise (*)

tsp Soy sauce

tsp Raayu

tsp Ichimi

(*) Homemade Mayonnaise:

Egg yolk

tsp (5 milliliters) Mustard

tsp (10 milliliters) Rice vinegar

Salt & Pepper, to your taste

 Cut the fresh tuna into small pieces and then minced them.

Put minced tuna in a bowl and add rest of the ingredients. Stir well.

Prepare cooked rice, water, salt, white sesame and nori seaweed before shaping onigiri.

Wet your palms and put a certain amount of rice on the palm. Then, make a shallow hole in the middle and put some spicy tuna in it.

Add more rice to cover the spicy tuna. Roll and form the onigiri to make triangle shape.

Put some salt on the palm, put it on every sides of onigiri and cover with nori seaweed.

Cooked Tuna version:

Put tuna in the pot and pour the oil just to cover the tuna. Add a stick of kelp.

Take out from the pot. Move in a bowl and mush it to make tuna flakes.

(Homemade Mayonnaise) Put egg yolk, salt, white pepper, rice vinegar and mustard in a bowl.

Add the oil little by little and stir until it becomes heavy and creamy texture.

Put homemade mayonnaise in a bowl with tuna. Add the rest of the ingredients and mix all of them.

Prepare cooked rice, water, salt and nori seaweed before shaping onigiri.

Wet your palms and put a certain amount of rice. Then, make a shallow hole in the middle and put cooked tuna mixture in it.

Add more rice to cover the tuna. Roll and form the onigiri to make triangle shape.

 Please prepare good quality bonito for sashimi.

 Handmade tuna should be salted for as long as possible.

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Spicy Tuna Onigiri

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Top 5 spicy tuna onigiri recipes from across the web

The most viewed spicy tuna onigiri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Tuna Onigiri

Tuna Mayo Onigiri

Spicy Tuna Onigiri

Spicy Tuna Onigiri

Spicy Tuna Onigiri

The most viewed spicy tuna onigiri recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine