Spicy Tuna Onigiri

This Spicy Tuna Onigiri is a delicious twist on the traditional Japanese rice ball. Filled with creamy, spicy tuna and wrapped in crisp nori, these handheld snacks are satisfying, customizable, and perfect for lunch boxes, picnics, or quick meals on the go. With bold flavors and easy prep, they’re the ideal combination of comfort food and crave-worthy spice!

🛒 Ingredients

For the Rice

2 cups cooked Japanese short-grain rice (warm, not hot)
½ teaspoon salt
Optional: 1 tablespoon rice vinegar for a subtle tang

For the Spicy Tuna Filling

1 (5 oz) can tuna in water or oil, drained
2 tablespoons Japanese mayonnaise (Kewpie preferred)
1–2 teaspoons sriracha (adjust to taste)
½ teaspoon soy sauce
½ teaspoon sesame oil
Optional: chopped green onion or finely diced cucumber for crunch

For Assembly

4–6 sheets nori (seaweed), cut into strips or squares
Salted water for your hands (prevents rice from sticking)
Toasted sesame seeds (optional, for garnish)

🔄 Substitutions

Tuna: Use salmon, crab, or tofu for a different twist
Japanese mayo: Regular mayo works; add a splash of rice vinegar or lemon juice for tang
Sriracha: Swap with gochujang, chili garlic sauce, or wasabi for different heat
Nori: Use soy wrappers or skip for an all-rice version

👨‍🍳 How to Make

1. Make the Filling
In a bowl, mix drained tuna, mayo, sriracha, soy sauce, and sesame oil until well combined
Add green onions or cucumber if using. Chill until ready to use

2. Prepare the Rice
While the rice is still slightly warm, season with salt and gently stir. Wet your hands with salted water to prevent sticking

3. Assemble Onigiri
Take a small handful of rice (about ½ cup), flatten it in your palm, and place 1–2 teaspoons of spicy tuna in the center
Mold the rice around the filling, forming into a triangle or ball shape. Press gently but firmly to hold it together
Wrap with a strip or square of nori
Repeat with remaining rice and filling

4. Garnish & Serve
Sprinkle with sesame seeds if desired. Serve immediately or wrap tightly in plastic wrap for later

🧄 Mix-ins & Variations

Add a slice of avocado inside for creamy texture
Sprinkle furikake on the rice before forming
Top with spicy mayo drizzle or a dash of soy sauce
Use brown rice or quinoa for a healthier base

✅ Recipe Tips

Use warm (not hot) rice—it molds better and won’t steam the filling
Keep hands damp and lightly salted for easy handling and added flavor
Don’t overfill—the rice won’t close properly if there’s too much inside
Wrap just before serving to keep nori crisp

📦 Storage

Refrigerator: Store wrapped in plastic wrap for up to 2 days
Lunch tip: Keep nori separate and wrap just before eating for the best texture
Freezer: Not recommended, as the rice can become dry or hard

🌀 Recipe Variations

Baked Spicy Tuna Onigiri: Lightly brush with oil and bake at 375°F (190°C) for 10 minutes for crispy edges
Grilled (Yaki Onigiri): Brush with soy sauce and grill or pan-fry until crispy and golden
Mini Onigiri: Make smaller bite-sized versions for snacks or party trays
Deconstructed Bowl: Serve rice, spicy tuna, and toppings in a bowl for a no-wrap version

❓ FAQs

Can I use sushi rice?
Yes! Sushi rice or any sticky short-grain rice is ideal for onigiri

How spicy is the filling?
It’s mildly spicy as written—adjust sriracha to your heat preference

Can I make them ahead of time?
Yes! Best eaten the same day, but you can make them 1–2 days ahead and store chilled

Can I add cheese or eggs?
Absolutely—try adding shredded cheese or a soft-boiled egg for extra richness

Deliciously spicy, creamy, and totally satisfying, these Spicy Tuna Onigiri are a must-try fusion of flavor and tradition. Perfect for meal prep, lunchboxes, or any time you need a snack with serious personality. Let me know if you’d like a printable version or Pinterest graphic! 🔥🍙🥢