Spicy Tuna Onigiri [ピリ辛マグロおにぎり]
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.
onigiri
Equipment
Ingredients
Spicy Tuna Mix
- 142 g Ahi tuna in olive oil one can
- 2 Tbsp Japanese Kewpie mayonnaise
- 2 Tbsp Sriracha
- 0.5 tsp Soy sauce
- 2 Tbsp Roasted Black Sesame Seeds for the mix
- 3 Green onions chopped
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
- Salt
Instructions
Preparation
- Organize the ingredients and 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.
Mixing 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 0.5 tsp Soy sauce. Mix well to combine.
- Add the chopped 3 Green onions and 2 Tbsp Roasted Black Sesame Seeds
Molding Onigiri
- Prepare the onigiri rice by mixing 1 Tbsp Roasted Black Sesame Seeds into the slightly cooled rice. Then cut the 2 Nori sheets into 3 pieces each.
- Wet the onigiri mold, sprinkle with Salt, and fill with rice, adding 1-2 Tbsp of tuna mayo filling before topping with more rice and compressing firmly. Release the formed rice ball onto a plate.
Serving
- Wrap each onigiri with a strip of nori, tuck the nori under the bottom, and serve immediately for crispy texture. Place a Tsp of tuna mayo filling on the top.
Notes
My personal adaptation of the recipe from justonecookbook.com
Nutrition
Serving: 1 onigiri | Calories: 428 kcal (21%) | Carbohydrates: 56 g (19%) | Protein: 19 g (38%) | Fat: 16 g (25%) | Cholesterol: 54 mg (18%) | Sodium: 709 mg (31%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)
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