If there’s one thing I’ve learned juggling busy mornings and a bustling family life in Manhattan, it’s that a quick, tasty meal can make all the difference. This Spicy Tuna Onigiri has become a favorite in our home, offering a delicious, hand-held meal that’s both filling and easy to make. It’s perfect for those days when you want something satisfying without being tied to the kitchen for hours. Plus, the kids love the fun triangular shapes! Share the joy and try it out for yourself – you might end up with a new staple in your kitchen rotation. For more breakfast inspiration, check out my beloved crescent roll breakfast recipes .
Why you’ll love this recipe
There are so many reasons to fall in love with Spicy Tuna Onigiri . It’s a delightful combination of simple ingredients coming together for an explosion of flavor. The spicy kick from the sriracha mingles perfectly with the creamy tuna and satisfies those tastebuds. Moreover, this recipe is incredibly versatile and can double as a delightful snack or a fulfilling meal. Even after a day in the fridge, it remains tasty and inviting, an ideal grab-and-go treat.
Ingredients
- 3 cups cooked short grain rice
- ½ sheet nori
- ½ teaspoon salt
- ½ teaspoon black sesame seeds (optional)
- water to moisten rice paddle
- 5.29 oz canned tuna in oil
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
Step-by-step instructions
- Transfer freshly cooked or warm rice to a large bowl and season with salt. Mix well and cover with a lid to keep warm.
- Open the canned tuna and strain it using a fine sieve, pressing with a fork to remove excess liquid. In a small bowl, mix the strained tuna with mayonnaise and sriracha. Set aside.
- Spread out a large sheet of plastic wrap on a clean surface. Moisten the rice paddle and divide the cooked rice into four equal portions.
- Scoop one portion (¾ cup) of rice onto the plastic wrap and spread it into a circle about ½-inch thick.
- Divide the spicy tuna mixture into four portions and place one portion in the center of the flattened rice.
- Lift and twist the corners of the plastic wrap to form a circular rice ball, pushing the filling into the center. Gently flatten the rice ball to about 1.75 inches thick, then shape it into a triangle using your thumb and pointer finger.
- Remove one sheet of nori, fold it in half, and cut it to create strips. Optionally, use half a sheet per rice ball.
- Remove the rice ball from the plastic wrap and stick the rough side of the nori strip on the base of the ball. Garnish with black sesame seeds if desired.
Recipe tips & variations
For an extra flavor layer, you can add a splash of soy sauce to the tuna mixture. If you prefer a milder taste, adjust the amount of sriracha to your liking. Some folks enjoy adding finely chopped green onions or even a sprinkle of shichimi spice for an added kick.
Storage & reheating
Keep your leftover Spicy Tuna Onigiri wrapped in plastic or in an airtight container in the refrigerator. They stay fresh for up to two days. When ready to eat, there’s no need for reheating – they’re just as good cold. If you crave a warm onigiri, a quick 10-second zap in the microwave should do the trick.
FAQs
Can I use brown rice instead of white rice for Spicy Tuna Onigiri?
Absolutely! While traditional onigiri is made with white rice, brown rice can be a healthy substitute. The texture will be slightly different, but still delicious.
How can I make it less spicy?
Simply reduce the amount of sriracha in the tuna mixture until you find the heat level that’s perfect for you.
Is there a vegan version of this recipe?
Yes! Replace the tuna with mashed chickpeas and use vegan mayonnaise. Add a dash of nutritional yeast for an added umami flavor.
Recipes you may like
If you’re loving this recipe, you might also enjoy these:
Spicy Tuna Onigiri Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Discover how to make delicious Spicy Tuna Onigiri, a quick and tasty meal perfect for busy families.
Ingredients
- 3 cups cooked short grain rice
- 1/2 sheet nori
- 1/2 teaspoon salt
- 1/2 teaspoon black sesame seeds (optional)
- water to moisten rice paddle
- 5.29 oz canned tuna in oil
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
Instructions
- Transfer freshly cooked or warm rice to a large bowl and season with salt. Mix well and cover with a lid to keep warm.
- Open the canned tuna and strain it using a fine sieve, pressing with a fork to remove excess liquid. In a small bowl, mix the strained tuna with mayonnaise and sriracha. Set aside.
- Spread out a large sheet of plastic wrap on a clean surface. Moisten the rice paddle and divide the cooked rice into four equal portions.
- Scoop one portion (¾ cup) of rice onto the plastic wrap and spread it into a circle about ½-inch thick.
- Divide the spicy tuna mixture into four portions and place one portion in the center of the flattened rice.
- Lift and twist the corners of the plastic wrap to form a circular rice ball, pushing the filling into the center. Gently flatten the rice ball to about 1.75 inches thick, then shape it into a triangle using your thumb and pointer finger.
- Remove one sheet of nori, fold it in half, and cut it to create strips. Optionally, use half a sheet per rice ball.
- Remove the rice ball from the plastic wrap and stick the rough side of the nori strip on the base of the ball. Garnish with black sesame seeds if desired.
Notes
- For an extra flavor layer, you can add a splash of soy sauce to the tuna mixture.
- If you prefer a milder taste, adjust the amount of sriracha to your liking.
- Some enjoy adding finely chopped green onions or a sprinkle of shichimi spice for an added kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg