Spicy Tuna Onigiri Recipe

If you love sushi but are pressed for time, this Spicy Tuna Onigiri Recipe is a total game-changer. It’s like your favorite spicy tuna roll packed into a handy, portable rice triangle that’s perfect for lunches, picnics, or a quick snack. What makes it stand out for me is the deliciously creamy, spicy filling paired with the subtle umami kick from furikake—it’s seriously addictive!

I’ve found that this recipe works wonders when you want something fresh and flavorful without fussing over complicated rolls or tools. Plus, the nori wrap keeps everything neat, so it’s a breeze to eat on the go or pack for a bento box. Trust me, once you try this Spicy Tuna Onigiri Recipe, you’ll want to make it again and again.

Ingredients You’ll Need

Each ingredient plays an important role, balancing creamy, spicy, and savory flavors while keeping the texture just right. I recommend using quality tuna for the best taste, and don’t skip the furikake—it adds that perfect finishing touch with a little crunch and salty goodness.

• Kewpie mayonnaise (or American mayonnaise): Its slight sweetness and creaminess work beautifully with the spicy tuna for a rich texture.
• Masago: Adds a subtle pop of briny flavor and a fun, crunchy texture to the spicy mayo sauce.
• Sriracha: Gives just enough heat to spice things up without overpowering the delicate flavors.
• Lime juice: Brightens the masago sauce with a hint of acidity, balancing the richness.
• High-quality raw tuna: The star of the show! Freshness here is key for flavor and safety.
• Soy sauce: Adds deep umami to the tuna filling, enhancing every bite.
• Steamed short grain rice: Essential for that sticky texture which holds the onigiri shape perfectly.
• Furikake seasoning: A savory Japanese rice seasoning that adds flavor and a bit of crunch on the outside.
• Nori sheets: Seaweed wraps give onigiri its classic look and an extra umami layer.

Variations

I love experimenting with fillings in onigiri, and this Spicy Tuna Onigiri Recipe is no exception—you can easily tailor it to suit your taste or dietary needs. Whether you want it milder, more adventurous, or vegan-friendly, there’s a simple tweak that works.

• Mild variation: Reduce Sriracha to half tablespoons; it still packs flavor without too much heat—perfect for kids or spice-shy friends.
• Avocado addition: Mixing diced avocado into the filling adds creaminess and freshness, making each bite buttery and indulgent.
• Vegan version: Swap tuna for mashed chickpeas mixed with the same spicy mayo sauce; surprisingly satisfying and easy to make.
• Crunchy texture: Toss in some finely chopped cucumber or tempura flakes inside the filling to give a delightful crunch contrast.

How to Make Spicy Tuna Onigiri Recipe

Step 1: Whip Up the Masago Sauce

Start by stirring together the Kewpie mayonnaise, masago, Sriracha, and lime juice in a small bowl. The lime’s acidity really brightens the rich mayo and spicy Sriracha, so it’s worth squeezing fresh if possible. Set this aside—it will come in handy for adding extra flavor when assembling.

Step 2: Prepare the Spicy Tuna Filling

In another bowl, combine the minced high-quality raw tuna with Kewpie mayonnaise, Sriracha, and soy sauce until you get an evenly coated, flavorful mixture. I usually taste a tiny bit at this point (using a separate spoon!) to check the seasoning. Adjust the spice or soy sauce as you like, but remember, it’ll mellow slightly when wrapped in rice.

Step 3: Assemble Your Onigiri

Keep your rice warm—it’s easier to mold when slightly hot but not scalding. Press about 1/4 cup of rice firmly into the bottom of an onigiri mold or your hands if you don’t have one. Create a small well in the center and fill it with about a tablespoon of the spicy tuna mix. Add another 2-3 tablespoons of rice on top, pressing firmly but gently so your onigiri holds together without squashing the rice grains.

Carefully unmold the triangular onigiri and wrap a strip of nori around the center bottom side, then press the edges lightly into furikake seasoning for flavor and texture. Repeat the process with the remaining ingredients to make a total of eight small onigiris.

How to Serve Spicy Tuna Onigiri Recipe

Garnishes

I usually keep things simple with a little extra furikake sprinkled on top or wrapped around the onigiri for that savory touch. Sometimes, a tiny drizzle of extra spicy mayo on the side makes a great dipping sauce. Freshly sliced green onions or a sprinkle of toasted sesame seeds also add a nice fresh crunch if you want to get creative.

Side Dishes

Onigiri pairs wonderfully with light sides like pickled ginger, edamame, or a simple seaweed salad. A bowl of miso soup amps up the traditional vibe and makes for a balanced meal. I sometimes add a few fresh cucumber sticks or carrot ribbons to keep things crisp and colorful.

Creative Ways to Present

For special occasions or lunchboxes, I’ve wrapped each onigiri individually in plastic wrap to keep them fresh and tidy. Another fun idea is to serve the spicy tuna onigiri alongside little dipping jars with extra masago sauce and soy sauce. If you want to impress guests, arrange them artfully on a bamboo platter garnished with edible flowers or thinly sliced nori sheets.

Make Ahead and Storage

Storing Leftovers

Leftover onigiri are best eaten the same day because the rice tends to harden if refrigerated. However, if you need to store them, wrap each tightly in plastic wrap to minimize drying out and place in an airtight container in the fridge. Before eating, let them come back to room temperature or warm gently for the best texture.

Freezing

I’ve actually frozen spicy tuna onigiri before with decent results. Wrap each one well in plastic wrap and place in a freezer bag. When you want to eat them, thaw in the fridge overnight then warm gently in the microwave wrapped in a damp paper towel to keep rice moist. They won’t be quite as fresh as day one, but still tasty and convenient!

Reheating

To reheat, I place the onigiri on a microwave-safe plate, cover with a damp paper towel, and microwave for about 30 seconds to 1 minute depending on your microwave’s power. This helps steam the rice so it’s soft again without drying out. Avoid overheating, which can make the rice hard or chewy.

FAQs

Final Thoughts

This Spicy Tuna Onigiri Recipe has become one of my go-to quick meals when I crave something fresh, flavorful, and fuss-free. It’s the perfect mix of creamy, spicy, and umami all wrapped in sticky rice with a satisfying seaweed hug. I really hope you give it a try—you’ll love how easy it is to make and how incredibly tasty these little rice triangles are. Plus, once you master this basic recipe, you can get super creative and make it your own!

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