Spicy Tuna Onigiri

A recipe for Japanese rice balls with a spicy canned tuna filling.

Course Main Course

Cuisine Asian, Japanese

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 216kcal

Author Michelle

Equipment

onigiri mold (optional)

Ingredients

3 C hot/warm cooked short-grained rice
1 can tuna drained
2 tablespoon sriracha or hot sauce
1 tablespoon mayonnaise
salt and pepper to taste
3 tablespoon green onion finely chopped
1 teaspoon lemon juice
2 tablespoon chili pepper flakes optional
1 avocado sliced

Garnish:

12 x 1 " nori seaweed strips
furikake Japanese seasoning
sesame seeds

Instructions

Combine tuna, hot sauce, mayonnaise, salt and pepper, green onion, lemon juice and pepper flakes into a bowl and mix thoroughly. Adjust seasonings to taste.
Place into the refrigerator until ready to use, at least 1 hour. (The longer it sits, the more flavourful the tuna will be).
When ready to assemble, using an onigiri mold, add about 1 heaping tablespoon of warm rice to the mold, press down lightly with a spoon.
Add 1 tablespoon of spicy tuna filling over top of the rice.
Finish by adding another 1 tablespoon of rice on top of the filling to encase it. Press the mold firmly to retain the shape of the rice ball.
Open the mold and remove the onigiri.
Dip the exterior of the onigiri into some sesame seeds and furikake if you wish, and wrap it with a piece of nori.

Notes

Depending on the size of your mold, you may need to adjust how much filling and rice you need.
Be sure to use hot/warm rice as cooled rice will not stick together well.

Nutrition