Spicy Tuna Yaki Onigiri (Japanese Rice Balls)
Spicy Tuna Yaki Onigiri is a delicious twist on the traditional Japanese grilled rice ball, filled with spicy tuna mixture and pan-seared or grilled for a crispy savory exterior.
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!
Notes
*Rice vinegar is optional, but I find that it helps shape the rice ball.
*This is the Onigiri Mold I used -> Product Link
Did you make this recipe?Please consider Leaving a star rating and review!