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Spicy Tuna Onigiri

Spicy Tuna Onigiri – Savory, Portable, and Perfectly Packed

Spicy Tuna Onigiri are Japanese rice balls filled with a flavorful spicy tuna mixture, wrapped in nori, and perfect for lunch, picnics, or a quick snack. Soft, slightly sticky rice pairs with creamy, spicy tuna for a portable bite that’s satisfying and addictive. You can make these ahead of time for an easy grab-and-go option!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 onigiri
Course: Light Meal, lunch, Snack
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked Japanese short-grain rice sushi rice, slightly cooled
  • 1 can 5 oz tuna, drained
  • 2 tablespoons mayonnaise
  • 1 –2 teaspoons sriracha or other hot sauce adjust to taste
  • ½ teaspoon soy sauce
  • 1 teaspoon sesame seeds optional
  • 4 sheets nori seaweed, cut in strips or halves
  • Salt for shaping rice

Equipment

  • Mixing bowl
  • Hands or onigiri mold
  • Cutting board
  • Knife (for nori)

Method
 

  1. Prepare Spicy Tuna – In a small bowl, mix drained tuna, mayonnaise, sriracha, soy sauce, and sesame seeds until combined.
  2. Shape Rice Balls – Wet your hands with water and sprinkle a little salt on them. Take about ½ cup of rice and flatten slightly in your palm.
  3. Add Filling – Place 1–2 tablespoons of the spicy tuna mixture in the center. Fold rice around filling and shape into a triangle or oval, pressing gently but firmly.
  4. Wrap with Nori – Wrap the bottom or sides of the rice ball with a strip of nori. Keep the nori dry until ready to eat to maintain crispiness.
  5. Serve – Serve immediately, or store in an airtight container in the refrigerator for up to a day.

Notes

Adjust spiciness by adding more or less sriracha.
Use sushi-grade tuna for a fresher taste if desired.
Add pickled vegetables or avocado for extra flavor and texture.
Best eaten the same day for optimal rice texture; nori can become chewy if stored too long.