Spicy Tuna Onigiri [ピリ辛マグロおにぎり]
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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.
5 from 12 votes
Course: Side Dish, Snack
Cuisine: Japanese
Prep: 30 minutes mins
Total: 30 minutes mins
Equipments
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
6 onigiris
Cook Mode
To prevent your phone from sleeping (screen turning off)
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.
Nutrition
Serving: 1 onigiri | Calories: 428 kcal (21%) | Carbohydrates: 56 g (19%) | Protein: 19 g (38%) | Fat: 16 g (25%) | Sodium: 709 mg (31%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)
Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
12 Responses
A super solid recipe! Simple, fun to make and tasty. More onigiri variants please!
Insanely easy to do and amazing in the mouth
Thanks Samo! Was a pleasure showing you how to do them!
Very good recipe and easy to make. Denis the Chef showed me how to do it, exquisite experience. My girlfriend loved it.
Thanks LP! It was a pleasure teaching you this recipe! 🙏
Simple yet tasty, will do these again real soon 10/10
Thanks Simon! It was a pleasure teaching you this recipe! 🙏
Konnichiwa from my dojo in rural Ohio!
*polite bow*
May I say, as an aspiring Japanese enjoyer, this tuna onigiri was the perfect pairing for my 8 hour anime binging sessions! I used to frequent the not so local Japanese restaurant, bowing to all inside, and humbly requesting a bento (that’s a Japanese lunch box for those unaware), of Japanese style rice balls whenever my monthly unemployment check would clear. And may I say *puts hand on back of head in embarrassment and bows his head*, it was not to my liking. I’m sorry, I’m sorry! *waves hand furiously, apologizing*, but it’s true!
This, however, was a pleasant surprise *lights up as a sun beam shines behind him, illuminating him*. Though simple, these ingredients and the explanation of their process made it easy for a low level Japanese enjoyer, a ronin of the culinary world if you will, to make myself a quick treat from my soon to be adopted country of origin ^-^
The humble green onion is a wonderful way of freshening up the open sea flavors of the tuna; a splendid unity of land and sea, much like my beloved Japan! And the addition of black sesame seeds to the rice made for an texture that much pleased my palate!
Best of all, there was no mess, thanks to the ingeniously included seaweed, much like an indoor slipper, protecting my hands from any mess from wayward rice grains or tuna that the onigiri contained. Best of all, I could sit at my kotatsu (a Japanese style coffee table with quilt on top, very comfortable) and enjoy these onigiri without the need of utensils! Truly a marvel!
*humble, low bow* Thank you Chef Denis Elas-sama! You have honored me with this dish! I will now rush over Naruto-style to your next Japanese dishes for more ancient knowledge from my future adopted homeland!
Arigato Gozaimasu! *waves furiously but happily* ^-^
Arigato Geoffrey! I appreciate the review and the compliments!
Simple but tasty recipe. I didn’t have any kewpie mayo, so used regular Hellman’s instead and it was delicious.
Also, don’t skip on the black sesame seeds, they add a very complex flavour and elevates the dish.
Thanks for the review and the recommendation Tu-Quan! Glad you liked it!!
I found this recipe and was happy to visit an asian store to pack on good ingredient . Easy to make but a bit spicy for me, but my husband had more of this Sriracha to his taste. Keep adding those exotic meal for us chef.From Patricia and Jean-Claude.