Spicy Tuna Yaki Onigiri (Japanese Rice Balls)
Spicy Tuna Yaki Onigiri is one of my favorite things to make when I want something quick, tasty, and fun. These crispy grilled rice balls are stuffed with a spicy tuna mix that’s creamy and full of flavor. The outside gets golden and crunchy, while the inside stays soft and comforting. It’s a simple twist on a classic Japanese snack that always hits the spot.
I love making this recipe for lunch or packing it into bento boxes for busy days. It’s easy to hold, super satisfying, and perfect for anyone who loves Japanese cuisine. Plus, you only need a few basic ingredients, and you can cook everything in one pan.
If you love this recipe, then you need to check out my other appetizer recipes such as Tuna Poke with Wonton Cups, Baked Salmon Sushi Cups, and Crispy Rice Spicy Tuna Bites.
What Is Spicy Tuna Yaki Onigiri
Spicy Tuna Yaki Onigiri is a grilled rice ball filled with a creamy, spicy tuna mix. The outside is crispy and golden, while the inside stays soft and full of flavor. It’s made with cooked rice, canned tuna, mayonnaise, and a little chili or hot sauce. This dish is a fun twist on traditional onigiri, a popular snack in Japanese cuisine.
Why You’ll Love This Recipe
- Each bite is full of flavor, with just the right mix of crunch and spice.
- It’s a fun way to try Japanese cuisine at home without needing special tools.
- Beginner-friendly recipe that looks impressive but is really simple to make.
Ingredients
You’ll need the following ingredients to make the best Spicy Tuna Onigiri:
- Canned Tuna
- Sushi Rice or Japanese short-grain rice
- Furikake
- Kewpie Mayo
- Sriracha
- Cooking Oil
- Soy Sauce
- Seaweed Strips
See recipe card below for a full list of ingredients and measurements.
How to Make Spicy Tuna Yaki Onigiri
- Make Spicy Tuna Salad: Mix drained tuna, Kewpie mayo, and Sriracha in a bowl until well combined.
- Make Rice Mixture: Mix sushi rice with rice vinegar and furikake.
- 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.
- Grill Onigiri: Brush with oil and soy sauce. Grill until both sides are crispy and golden brown.
What to Eat with Japanese Onigiri
This tuna onigiri goes really well with a warm bowl of miso soup. You can also add a small side salad with sesame dressing for something fresh and light. If you’re packing bento boxes, add some edamame or tamagoyaki (sweet egg omelet) for a full lunch.
Substitutions
- Canned tuna: You can use cooked shredded chicken or other canned fish if you don’t have tuna. It still tastes great with the spicy sauce.
- Sushi rice: Any short-grain rice works fine! Just make sure it’s sticky enough to hold its shape.
- Kewpie mayo: Regular mayo works too!
- Sriracha: Use any hot sauce you have, or mix chili flakes with a bit of oil if you like it milder. Omit Sriracha if you don’t like spicy.
- Seaweed strips: A full nori sheet cut into pieces does the trick!
How to Store and Reheat
To store: Store leftover onigiri in an airtight container in the fridge for up to 3 days.
To reheat: Place them in a pan with a little oil and warm until crispy again. You can also use an air fryer, reheat at 350°F (175°C) for about 3–5 minutes until heated through and crispy. Microwaving for 30 seconds is another option, but they won’t be as crunchy.
Top Tips for Success
- Use the right type of rice, short-grain or sushi rice sticks best for shaping. Use slightly cooled rice so it holds together well.
- You can use your hands to shape the rice into triangular shape, or use an onigiri mold to help.
- Don’t overstuff the rice ball – it will be hard to seal and may fall apart while grilling.
More Recipes You’ll Love
Looking for other recipes like this? Try these:
Spicy Tuna Yaki Onigiri (Japanese Rice Balls)
Ingredients
- 1 can (5 oz) tuna
- 2 cup cooked sushi rice or Japanese short-grain rice
- 1 tbsp rice vinegar, Optional *see notes*
- 2 tbsp furikake
- ¼ cup Kewpie mayo
- 2 tbsp Sriracha
- cooking oil
- 2 tbsp light soy sauce
- 6 nori seaweed strips
Equipment
- Onigiri Mold
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 tbsp 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!
