Description
This Spicy Tuna Onigiri recipe combines tender, high-quality raw tuna with a creamy, spicy masago sauce, all nestled inside warm, seasoned short grain rice and wrapped with crispy nori. These handheld Japanese rice balls are perfect for a flavorful snack or light meal, offering a delightful balance of spicy, savory, and umami flavors with an easy and quick assembly process.
Ingredients
Scale
Masago Sauce
- 1/2 cup Kewpie mayonnaise (or American mayonnaise)
- 2 tablespoons masago
- 1 tablespoon Sriracha sauce
- 1/2 lime, juiced
Filling
- 8 ounces high quality raw tuna, minced
- 3 tablespoons Kewpie mayonnaise (or American mayonnaise)
- 1 1/2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
Rice and Assembly
- 3 cups steamed short grain rice, warm
- 2/3 cup furikake seasoning
- 8 pieces nori, each 1.5″ x 3″
Instructions
- Prepare Masago Sauce: Place all ingredients for the masago sauce—Kewpie mayonnaise, masago, Sriracha, and lime juice—into a mixing bowl and stir them together well. Set the sauce aside to allow flavors to meld while preparing the rest.
- Make Tuna Filling: Combine the minced raw tuna, Kewpie mayonnaise, Sriracha, and soy sauce in a mixing bowl. Mix thoroughly until the ingredients are evenly blended to create a creamy and spicy filling.
- Form Onigiri Base: Press 1/4 cup of warm steamed short grain rice into the bottom of an onigiri mold, creating a compact and even layer to form the base of the rice ball.
- Add Tuna Filling: Create a tablespoon-sized indentation in the center of the rice base. Spoon a generous amount of the prepared tuna filling into this divot, ensuring it is centered for balanced flavor in every bite.
- Complete Rice Layer: Cover the tuna filling with an additional 2 to 3 tablespoons of rice. Then firmly press the top piece of the onigiri mold down to compact the rice and filling together, shaping the onigiri into a neat triangle.
- Unmold and Wrap: Carefully remove the onigiri from the mold, retaining its shape. Wrap a piece of nori around the bottom center side of the triangle, providing texture and a savory seaweed flavor.
- Season and Serve: Press the sides of the onigiri lightly into the furikake seasoning to coat the exterior evenly. Repeat the forming process with the remaining ingredients. Serve immediately for the best flavor and texture experience.
Notes
- Recipe makes 8 small onigiri; each serving size is 2 onigiri.
- Use high-quality sashimi-grade tuna for safety and the best taste.
- Keep rice warm and slightly sticky for easier molding.
- Adjust Sriracha amount to your preferred spice level.
- Furikake adds umami and texture; substitute with toasted sesame seeds if unavailable.
Keywords: Spicy Tuna Onigiri, Japanese snack, rice balls, sushi rice recipe, spicy tuna recipe, onigiri with tuna, furikake rice balls