Tuna Onigiri Recipe (with Spicy Option!)

three tuna onigiri on a white plate topped with sesame seeds

Tuna Onigiri Recipe (with Spicy Option!)

Tuna onigiri are Japanese rice balls stuffed with tuna, mayo, and sriracha, wrapped in nori, and sprinkled with toasted sesame seeds. A delicious, popular snack!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: Asian, Japanese

Keyword: onigiri with tuna, tuna onigiri

Servings: onigiri

Calories: 258kcal

Ingredients

1½ cup sushi rice
1⅔ cup water
5 oz can of tuna in oil, drained
2½ tbsp mayonnaise preferably Kewpie mayo
1 tsp sriracha sauce optional, for spicy onigiri
2 sheets toasted nori
Salt
Optional: toasted black and/or white sesame seeds for garnish

Instructions

Place rice in a fine-mesh sieve or a rice washing bowl, and rinse well under cold running water until the water runs mostly clear. Drain well.
Add rice and water in a rice cooker and cook according to manufacturer's instructions. You can also cook in the Instant Pot: Add water and rice to the Instant Pot liner and close the lid, making sure the release valve is in the sealing position. Cook on high pressure for 6 minutes. Once it beeps to a finish, naturally release pressure for 10 minutes. Open the lid.
Fluff the rice then transfer to a large bowl. Cover with a kitchen towel to keep it from drying out while you prepare the filling.
Combine drained tuna, mayo, and sriracha (if using) in a bowl and use a fork to mash and stir together.
Use kitchen shears to cut each nori sheet lengthwise into 3 equal strips.
Prepare a bowl of water and a small bowl of salt. Sprinkle a thin layer of sesame seeds on a small plate, if using.
Once the rice is cool enough to handle (but still warm), assemble the onigiri: Wet your hands lightly with the bowl of water to keep the rice from sticking. Take a pinch of salt and rub around the palms of your hands. Grab about 1/2 cup of rice with your hands, then flatten it out into circle. Add 1½ tbsp of the tuna filling to the center, then cover with the surrounding rice to make a flattened ball - you can add a bit more rice to cover the tuna, if needed. Use your fingers to shape the ball into a flattened triangle.
Dip 2 flat edges of the triangle in sesame seeds. Take a nori sheet to wrap the onigiri on the side without sesame seeds.
Repeat with the rest of the rice and filling, until you have about 6 onigiri. Enjoy immediately.

Video

Notes

Expert Tips

For a spicy tuna filling, use more or less sriracha to taste. For a mild version, omit the sriracha.

Serving Tips

Serve immediately, garnished with toasted sesame seeds.
Some also like to garnish with chopped green onions and soy sauce for dipping. Feel free to garnish as desired.

Storage Tips

I recommend eating onigiri the day that it's made and do not refrigerate. The rice will harden in the fridge.

Nutrition