Spicy Tuna Onigiri
Creamy, savory, and slightly spicy tuna is tucked inside soft Japanese-style rice and wrapped with crisp nori for an easy snack, lunch, or light meal.
Ingredients
- * 3 cups cooked short-grain Japanese rice warm
- * 1 can tuna drained well
- * 3 tablespoons mayonnaise
- * 1 tablespoon sriracha or chili sauce
- * 1 teaspoon soy sauce
- * 1/2 teaspoon sesame oil
- * 1 teaspoon rice vinegar
- * 1 green onion finely chopped
- * 1/2 teaspoon salt plus more for shaping
- * 2 sheets nori cut into strips
- * 1 tablespoon sesame seeds optional
Instructions
- Cook the short-grain rice according to package directions, then let it cool slightly until warm enough to handle.
- In a small bowl, mix the drained tuna, mayonnaise, sriracha, soy sauce, sesame oil, rice vinegar, and green onion until creamy and well combined.
- Lightly sprinkle the warm rice with 1/2 teaspoon salt and gently fluff it.
- Wet your hands with water and rub a small pinch of salt over your palms.
- Place about 1/2 cup warm rice in your palm and gently flatten it.
- Add 1 to 2 teaspoons of spicy tuna filling in the center.
- Cover the filling with a little more rice, then gently shape into a triangle, ball, or oval.
- Repeat with the remaining rice and filling.
- Wrap each onigiri with a strip of nori.
- Sprinkle with sesame seeds if desired and serve right away.
Notes
* Use short-grain Japanese rice or sushi rice because it is sticky enough to hold its shape.
* Swap tuna with canned salmon or cooked shredded chicken for a different filling.
* Adjust the spice level by using more or less sriracha.
* Do not overfill the rice balls, or they may break apart while shaping.
* Keep your hands damp while shaping to prevent the rice from sticking.
* For the crispiest nori, wrap the onigiri just before serving.
* Store leftovers in an airtight container in the refrigerator for up to 2 days.
* To reheat, remove the nori and microwave the onigiri briefly until just warm, then add fresh nori.
* These are best made fresh, but the tuna filling can be prepared 1 day ahead and refrigerated.
* Freezing is not recommended because the creamy tuna filling and rice texture may change after thawing. ## Nutrition Nutrition information is estimated per serving. * Calories: 310
* Protein: 13g
* Carbohydrates: 43g
* Fat: 9g
* Saturated Fat: 2g
* Fiber: 2g
* Sugar: 1g
* Sodium: 520mg
* Swap tuna with canned salmon or cooked shredded chicken for a different filling.
* Adjust the spice level by using more or less sriracha.
* Do not overfill the rice balls, or they may break apart while shaping.
* Keep your hands damp while shaping to prevent the rice from sticking.
* For the crispiest nori, wrap the onigiri just before serving.
* Store leftovers in an airtight container in the refrigerator for up to 2 days.
* To reheat, remove the nori and microwave the onigiri briefly until just warm, then add fresh nori.
* These are best made fresh, but the tuna filling can be prepared 1 day ahead and refrigerated.
* Freezing is not recommended because the creamy tuna filling and rice texture may change after thawing. ## Nutrition Nutrition information is estimated per serving. * Calories: 310
* Protein: 13g
* Carbohydrates: 43g
* Fat: 9g
* Saturated Fat: 2g
* Fiber: 2g
* Sugar: 1g
* Sodium: 520mg