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Easy Spicy Tuna Mayo Onigiri (Tuna Rice Balls)

Close-up of two seasoned tuna rice balls (onigiri) wrapped in nori, one cut in half showing the filling.
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Make these easy tuna rice balls, inspired by Japanese onigiri, for a quick, protein-packed snack or portable lunch. This recipe uses a simple, flavorful spicy tuna mayo filling.

Ingredients

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  • 3 cups cooked short-grain Japanese rice (best rice for onigiri)
  • 1 teaspoon salt (for seasoning rice)
  • 1 (5 ounce) can tuna in water, drained well
  • 3 tablespoons mayonnaise (Kewpie preferred)
  • 1 to 2 teaspoons Sriracha (adjust for spice level)
  • 1 teaspoon soy sauce
  • 4 sheets nori seaweed, cut into strips
  • 1 tablespoon toasted sesame seeds (optional topping)

Instructions

  1. Prepare the rice: While the rice is still warm, mix in 1 teaspoon of salt. Let it cool slightly so you can handle it comfortably.
  2. Make the spicy tuna filling: In a small bowl, combine the drained tuna, mayonnaise, Sriracha, and soy sauce. Mix until fully combined. This is your no cook tuna filling.
  3. Shape the rice: Wet your hands lightly with water and sprinkle a little salt on your palms to prevent sticking. Take about 1/2 cup of seasoned rice and flatten it into a disk in your palm.
  4. Fill the rice ball: Place about 1 tablespoon of the spicy tuna filling in the center of the rice disk.
  5. Close the rice ball: Gently fold the edges of the rice up and around the filling, pressing lightly to seal the filling inside. Shape the rice into a triangle or round ball (onigiri shaping tutorial). Do not press too hard, or the rice will become dense.
  6. Wrap with nori: Wrap a strip of nori seaweed around the bottom or middle of the rice ball to act as a handle.
  7. Serve or store: Sprinkle with sesame seeds if desired. These tuna rice balls are ready to eat immediately or pack for portable lunch ideas.

Notes

  • For best results, use freshly cooked, warm Japanese short-grain rice. This rice has the necessary stickiness for shaping.
  • If you prefer a less spicy flavor, reduce the Sriracha or omit it entirely for simple tuna mayo rice balls.
  • These are excellent for meal prep rice balls; store them in an airtight container in the refrigerator for up to two days.
  • To make Yaki Onigiri (pan-seared), brush the outside of the shaped rice balls lightly with soy sauce before pan-frying until golden brown.

Nutrition

Find it online: https://delishcraze.com/tuna-rice-balls-recipe-easy-spicy-mayo-onigiri/