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Spicy Tuna Yaki Onigiri (Japanese Rice Balls) Recipe

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4.1 from 12 reviews

Spicy Tuna Yaki Onigiri are Japanese grilled rice balls filled with a creamy, spicy tuna salad, coated with furikake-seasoned sushi rice, and pan-fried to a crispy golden perfection. These savory, handheld snacks combine tender rice, bold umami flavors, and a hint of heat, making them an irresistible treat for lunch, snack time, or a light dinner.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Tuna Salad

  • 1 can (5 oz) tuna, drained
  • ¼ cup Kewpie mayo
  • 2 tbsp Sriracha

Rice Mixture

  • 2 cups cooked sushi rice or Japanese short-grain rice
  • 1 tbsp rice vinegar (optional)
  • 2 tbsp furikake seasoning

For Cooking

  • Cooking oil, 1-2 tbsp
  • 2 tbsp light soy sauce
  • 6 strips nori seaweed

Instructions

  1. Prepare Tuna Salad: Drain the canned tuna thoroughly. In a mixing bowl, combine the drained tuna with Kewpie mayo and Sriracha. Mix well until the ingredients are fully incorporated and creamy.
  2. Season Rice: In another bowl, gently fold the cooked sushi rice with rice vinegar (if using) and furikake seasoning. The vinegar helps the rice hold together better and adds subtle flavor.
  3. Form Onigiri: Using an onigiri mold or your hands, fill half of the mold with the rice mixture. Add a spoonful of the spicy tuna salad in the center, then cover with more rice on top. Press firmly to create a triangular shape, ensuring the filling is enclosed.
  4. Heat Pan and Oil: Warm a nonstick skillet or frying pan over medium heat. Add 1 to 2 tablespoons of cooking oil and allow it to heat up slightly.
  5. Grill Onigiri: Place the shaped onigiri in the hot pan. Grill each side until crispy and golden brown, about 3-4 minutes per side.
  6. Add Soy Sauce and Finish Grilling: Brush the grilled sides with light soy sauce, then continue to grill for an additional 1-2 minutes per side until the soy sauce caramelizes and creates a savory glaze.
  7. Wrap with Nori and Serve: Remove the onigiri from the pan. Wrap each rice ball with a strip of nori seaweed. Serve immediately while hot and enjoy the crispy exterior with the spicy tuna filling inside.

Notes

  • Rice vinegar is optional but helps the rice stick better and adds a subtle tanginess to the onigiri.
  • You can adjust the amount of Sriracha based on your preferred spice level.
  • If you don’t have an onigiri mold, you can shape the rice and filling by hand using wet fingers to prevent sticking.
  • Kewpie mayo is recommended for its rich flavor, but you can substitute with regular Japanese-style mayonnaise if needed.
  • Use short-grain or sushi rice as it has the right stickiness for forming onigiri.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://dishiary.com/spicy-tuna-yaki-onigiri-japanese-rice-balls-recipe/