Spicy Tuna Onigiri [ピリ辛マグロおにぎり]
Servings: onigiris
Spicy Tuna Onigiri is a Japanese rice ball filled with a zesty mixture of spicy tuna and mayonnaise wrapped in nori, a great handheld snack.
Equipment
- Onigiri mold ideally
- Plastic wrap if no mold
Ingredients
The Spicy Tuna Mix
- 142 g Ahi tuna in olive oil one can
- 2 Tbsp. Japanese Kewpie mayonnaise or regular mayonnaise
- 2 Tbsp. Sriracha use half if you do not like spicy
- ½ tsp. soy sauce
- 2 Tbsp. roasted black sesame seeds for the mix
- 3 green onions or scallions chopped
- ½ tsp. lemon juice
The Onigiri Rice
- 1 cup short-grain rice in rice cooker with 1.5 cup water
- 1 Tbsp. roasted black sesame seeds for the rice
- 2 Nori sheets cut into thirds
Notes
Instructions
The Preparation
- Gather the ingredients. Start by washing the 1 cup short-grain rice in cold water to remove the starch then cook it in the rice cooker. The rice should be done by the time you are finished with the spicy tuna mix.
- Clean and chop 3 green onions or scallions.
The Spicy Tuna
- To make the spicy tuna salad, drain the can of 142 g Ahi tuna in olive oil then transfer to a bowl and break up the tuna chunks into small flakes using a fork. Add 2 Tbsp. Japanese Kewpie mayonnaise, 2 Tbsp. Sriracha and ½ tsp. soy sauce. Mix well to combine. If you do like too spicy, decrease the Sriracha.
- Add the chopped 3 green onions or scallions, ½ tsp. lemon juice and 2 Tbsp. roasted black sesame seeds mix well.
The Onigiri
- Prepare the onigiri rice by mixing 1 Tbsp. roasted black sesame seeds into the slightly cooled rice.
- Cut the 2 Nori sheets into 3 pieces each. Make sure to have the glossy and smooth side on the table.
- Wet the onigiri mold with hot water and fill with rice using a spoon. Proceed to add the tuna filling to the center.
- Top with more rice and compressing firmly. Release the formed rice ball onto a plate or cutting board.
- Place the onigiri in the middle of your strip of nori. Proceed to wrap each onigiri and tuck the nori under the bottom (like a bathrobe). Place a spoon of tuna mayo filling on the top. Proceed to complete the rest of the onigiris.
The Serving
- Serve immediately for crispy texture. They should be eaten during the same day as the rice will harden if left in the fridge. Enjoy your fresh Spicy Tuna Onigiri [ピリ辛マグロおにぎり].