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Zesty Tuna Onigiri Delight brings together bold flavors and simple prep, making it awesome for light bites, bento lunches, or even as a quick snack. Soft, salty sushi rice hides a spicy, creamy tuna surprise, and crunchy nori wraps it all up just right. Grab all the taste of Japan from your own kitchen in about 20 minutes—super easy!
INGREDIENTS- Water: Use a little to keep your hands damp and stop the rice from sticking.
- Sriracha sauce: 1 tbsp (or any hot sauce you like) for some spicy heat.
- Mayonnaise: 2 tbsp (Japanese mayo is best if you have it), gives creamy texture.
- Canned tuna: 5.29 oz, drained—oil-packed works great—this is your creamy filling.
- Black sesame seeds: 1/2 tsp to sprinkle on top, adds crunch and looks cool (optional).
- Nori: Half a sheet per onigiri, or more if you want extra coverage, for wrapping.
- Sushi rice: 3 cups of cooked short-grain rice, toss in 1/2 tsp salt so it tastes great.
- Step 7:
- Once they’re all shaped, sprinkle with sesame seeds if you want and eat right away so they stay fresh and yummy.
- Step 6:
- Cut nori into strips or grab half a sheet for each ball. Wrap it around the bottom of your onigiri.
- Step 5:
- Now, press the rice ball into a triangle using your thumb and finger as a guide.
- Step 4:
- Drop a spoonful of spicy tuna filling in the middle. Pull the plastic wrap around and pinch it closed. Squeeze gently so the filling stays inside.
- Step 3:
- On a clean counter, put a plastic wrap square (about 15 inches). Dump about 3/4 cup rice in the middle, and flatten it into a thick circle.
- Step 2:
- Grab a bowl, mix up your drained tuna, mayo, and sriracha until it’s smooth. Add more spice if you’re into it.
- Step 1:
- While your rice is hot (fresh or warmed up), mix in 1/2 tsp salt. Keep the bowl covered so it stays warm as you prep everything else.
- If you want the best flavor, have them freshly made! Slightly warm or room temp is perfect for eating.
- Pop any extras in a tight container and chill for up to a day. When you’re ready, heat gently in the microwave to perk things back up.
- Wet your hands or wear gloves while forming the balls. That way, the rice won’t stick.
- You can totally switch up the filling—try adding a splash of soy sauce, a few chopped green onions, or a drizzle of sesame oil for a twist.
Tips from Famous Chefs
- If you want some crunch, quickly grill both sides of the onigiri till they’re toasty and golden.
- They’re great for make-ahead lunches or picnics—just wrap and pack to go!
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