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Spicy Tuna Yaki Onigiri (Japanese Rice Balls)

Spicy Tuna Yaki Onigiri (Japanese Rice Balls)

Spicy Tuna Yaki Onigiri is a delicious twist on the traditional Japanese grilled rice ball, filled with spicy tuna mixture.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Asian, Japanese
Servings 6 onigiri

Equipment

  • Onigiri Mold

Ingredients
  

  • 1 can (5 oz) tuna
  • 2 cup cooked sushi rice or Japanese short-grain rice
  • 1 tablespoon rice vinegar Optional *see notes*
  • 2 tablespoon furikake
  • ¼ cup Kewpie mayo
  • 2 tablespoon Sriracha
  • cooking oil
  • 2 tablespoon light soy sauce
  • 6 strips nori seaweed

Instructions
 

  • To make tuna salad, drain the canned tuna. Then in a bowl, add drained tuna, Kewpie mayo, and Sriracha. Mix together until well combined.
  • In another bowl, mix cooked sushi rice with a little bit of rice vinegar and furikake. Rice vinegar is optional, but I find that it helps shape the rice ball.
  • Fill half of an onigiri mold with the rice mixture. Add a spoonful of spicy tuna to the center, then cover with more rice on top. Press it down to form a triangular shape. You can also use your hands to shape the rice into a triangle or round ball if you don't have an onigiri mold.
  • Heat a nonstick skillet or cooking pan over medium heat. Add 1-2 tablespoon of cooking oil, then grill the onigiri until both sides are crispy.
  • Brush with soy sauce and grill for a few more minutes until both sides are golden brown and crispy.
  • Wrap with a strip of nori. Serve immediately and enjoy!

Nutrition

Serving: 1onigiri
Keyword Grilled Rice Balls, Japanese Rice Balls, Spicy Tuna Yaki Onigiri
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