Ready to spice up your snack game? This Tuna Onigiri is anything but basic! Crispy on the outside, creamy and spicy on the inside – this onigiri with tuna filling is the perfect combo of savory and satisfying. Say goodbye to boring lunches, because these tasty triangles are about to be your new go-to!
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Whether you’re snacking, meal-prepping, or looking for go meals, this spicy tuna onigiri will quickly become your favorite part of any meal. Enjoy them as a light meal or share them with friends as a popular Japanese snack!
If you love this, you need to check out my Salmon Onigiri, Asian Sesame Coleslaw, and tasty Katsu Chicken.
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Here’s what you need to make onigiri with tuna
For the Tuna Filling:
- tuna
- Kewpie mayo
- sriracha
- salt and pepper (to taste)
For the Sushi Rice:
- sushi rice
- water
- rice vinegar
For Frying:
- avocado oil
See recipe card for quantities.
How to make Onigiri With Tuna
Tuna onigiri is easy to make. I like making it with my kids on the weekends. Here are my step-by-step instructions. Enjoy!
- Step 1: Prepare the Sushi Rice.
- Step 2: Make the Tuna Filling.
- Step 3: Assemble the Onigiri.
- Step 4: Pan-Fry the Onigiri.
Prepare the Sushi Rice:
- Rinse the sushi rice three times or until the water runs clear.
- Cook the rice in a rice cooker or on the stovetop following package instructions.
- Once cooked, fluff the rice, add the rice vinegar, and gently mix.
Make the Tuna Filling:
- In a bowl, combine the drained tuna, Kewpie mayo, sriracha, salt, and pepper.
- Mix well, adjusting the mayo or sriracha to taste. Set aside.
Assemble the Spicy Tuna Onigiri:
- If Using an Onigiri Mold: Add a layer of rice to the mold, then place 1 tablespoon of the tuna filling in the center, followed by more rice. Press down with the mold to form a compact triangle.
- If Using Hands (No Mold): Wet your hands with water to prevent sticking. Place a scoop of rice in your palm, add 1 tablespoon of the tuna filling, then top with more rice. Shape into a triangle, or use plastic wrap for easier handling.
Pan-Fry the Onigiri:
- Heat the avocado oil in a pan over medium heat.
- Fry each onigiri for about 3 minutes per side, or until crispy and golden.
Enjoy your Tuna Yaki Onigiri warm and crispy!
Substitutions
- Tuna: Substitute with canned salmon or shredded chicken for a different protein option.
- Kewpie mayo: Use American mayo or a mixture of regular mayo with a touch of rice vinegar for a similar tangy taste.
- Sriracha: Try using wasabi or chili garlic sauce for a spicy kick.
- Salt and pepper (to taste): Add furikake seasoning for extra flavor instead of regular salt and pepper.
- Sushi rice: Substitute with short-grain rice or seasoned rice for a similar texture.
- Water: Use broth (vegetable or chicken) for added flavor.
- Rice vinegar: Substitute with apple cider vinegar or a mix of lemon juice and sugar for acidity.
- Avocado oil: Use coconut oil or canola oil for frying.
Other optional ingredients:
- You can add bonito flakes to the tuna filling for more umami.
Equipment
- Rice Cooker
- Bowl
- Knife
- Cutting board
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How to store Tuna Onigiri Recipe
To store Tuna Onigiri, place them in a small bowl lined with parchment paper to maintain their triangle shape. Cover the bowl with plastic wrap to keep them fresh. Eat within 2 hours for the best flavor.
Top tips for the best spicy tuna onigiri
- Don't have a mold: Wet Your Hands and Use Plastic Wrap: Sushi rice can be very sticky! If you’re shaping by hand, keep your hands damp to prevent sticking. Or, use a piece of plastic wrap to shape the onigiri easily and mess-free.
- Get the Rice Right: Rinsing sushi rice until the water is clear removes excess starch, helping you achieve that ideal sticky-but-not-mushy texture.
- Don’t Rush the Frying: Fry the onigiri over medium heat, giving each side about 3 minutes to get golden and crispy. This adds a delicious, toasty layer that makes yaki onigiri extra delicious!
Onigiri With Tuna - FAQ
Yes, a can of tuna is perfect for onigiri. It creates a flavorful tuna mixture that fits well in the triangular shape of the rice.
The main difference is that onigiri uses plain rice, while gimbap includes Japanese rice seasoning and various fillings, often wrapped in nori seaweed.
Onigiri is healthy because it includes fresh rice and can be made with nutritious fillings, providing a balanced meal in oval forms or triangular shapes that are easy to grab.
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Crispy Onigiri With Tuna
Onigiri with Tuna is a delightful Japanese dish with a spicy twist! These spicy tuna onigiri are crispy on the outside and bursting with umami flavor on the inside. Perfect for those who crave a quick meal or want to whip up some delicious snacks, they are so tasty and fun to make.
- Total Time: 30 minutes
Ingredients
For the Tuna Filling:
1 can tuna, drained
3 tablespoon Kewpie mayo
1 tablespoon sriracha
Pinch of salt and pepper (to taste)
For the Sushi Rice:
1 cup sushi rice
1 cup water
2 tablespoon rice vinegar
For Frying:
1 tablespoon avocado oil
Instructions
Prepare the Sushi Rice:
Rinse the sushi rice three times or until the water runs clear.
Cook the rice in a rice cooker or on the stovetop following package instructions.
Once cooked, fluff the rice, add the rice vinegar, and gently mix.
Make the Tuna Filling:
In a bowl, combine the drained tuna, Kewpie mayo, sriracha, salt, and pepper.
Mix well, adjusting the mayo or sriracha to taste. Set aside.
Assemble the Onigiri:
If Using an Onigiri Mold: Add a layer of rice to the mold, then place 1 tablespoon of the tuna filling in the center, followed by more rice. Press down with the mold to form a compact triangle.
If Using Hands (No Mold): Wet your hands with water to prevent sticking. Place a scoop of rice in your palm, add 1 tablespoon of the tuna filling, then top with more rice. Shape into a triangle, or use plastic wrap for easier handling.
Pan-Fry the Onigiri:
Heat the avocado oil in a pan over medium heat.
Fry each onigiri for about 3 minutes per side, or until crispy and golden.
Enjoy your Tuna Yaki Onigiri warm and crispy!
Notes
- Don't have a mold: Wet Your Hands and Use Plastic Wrap: Sushi rice can be very sticky! If you’re shaping by hand, keep your hands damp to prevent sticking. Or, use a piece of plastic wrap to shape the onigiri easily and mess-free.
- Get the Rice Right: Rinsing sushi rice until the water is clear removes excess starch, helping you achieve that ideal sticky-but-not-mushy texture.
- Don’t Rush the Frying: Fry the onigiri over medium heat, giving each side about 3 minutes to get golden and crispy. This adds a delicious, toasty layer that makes yaki onigiri extra satisfying!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: lunch
- Method: rice cooker
- Cuisine: japanese
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Tanya Houston says
Love all your recipes. I was wondering with this meal do you use regular canned tuna or canned albacore tuna? Can't wait to try this one.
Carmen Spillette says
I definitely used canned tuna for this. Drain the water well.