You can make these famous Japanese rice snacks right at home with this easyrecipe! Onigiri (or omusubi) are sushi rice balls that are often shaped into triangles and wrapped in nori or seaweed sheets These tuna onigiri are made with seasoned rice and stuffed with savory tuna mayo filling and wrapped with a crisp sheet of nori.
This recipe stars U.S.-grown short grain rice and comes to us from our friend Megan of @takestwoeggs in partnership with USA Rice and feedfeed.
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Servings
6
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Prep Time
20 min
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Cook Time
30 min
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Total Time
50 min
Ingredients
Rice Tuna
- 1 4.5 oz can tuna, drained
- 2 tablespoon Kewpie mayonnaise
- 2 teaspoon sriracha to taste
- ½ teaspoon rice vinegar
- 1 green onion chopped
- ¼ teaspoon salt
Topping
- 3 sheets toasted nori
- Furikake seasoning
- Toasted sesame seeds
- Togarashi seasoning (optional for extra spice)
Directions
Rice Spicy Tuna Assemble
Recipe Notes
Season to taste. This is your spicy tuna onigiri. You can make it as spicy or non-spicy as you please by adding more or less sriracha to the taste.
No onigiri mold? No problem. If you do not have an onigiri mold, you can easily shape your tuna rice balls by hand placing a sheet of plastic wrap on your work surface, adding rice, tuna mixture, and more rice, and then closing the plastic wrap and shaping it into a triangle with your hands.
Storage: These tuna mayo onigiri are best when served immediately. However, you can store these tuna rice balls wrapped in plastic wrap on the counter for up to 5 hours. If more than that, you can store the onigiri with tuna in the refrigerator for up to 5 days. To reheat, sprinkle some water over the rice and cover with a wet paper towel to steam the rice in the microwave until warm.
Nutrition Facts
- Serving 1 onigiri
- Calories 68kcal
- Total Fat 4g
- Saturated Fat 1g
- Trans Fat .01g
- Cholesterol 12mg
- Sodium 428mg
- Carbohydrates 2g
- Dietary Fiber .1g
- Sugar 2g
- Protein 6g