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Spicy Tuna Yaki Onigiri (Japanese Rice Balls) Recipe

Spicy Tuna Yaki Onigiri (Japanese Rice Balls) Recipe

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5 from 9 reviews

Spicy Tuna Yaki Onigiri is a flavorful Japanese grilled rice ball filled with a creamy and spicy tuna mixture. This recipe combines cooked sushi rice seasoned with furikake and optional rice vinegar, stuffed with a spicy mayo and Sriracha tuna filling. The onigiri are then grilled or pan-seared to develop a crispy, golden exterior and brushed with soy sauce for extra umami. Wrapped in nori seaweed, these savory rice balls make an excellent appetizer, snack, or side dish.

  • Total Time: 20 minutes
  • Yield: 6 onigiri

Ingredients

Rice Mixture

  • 2 cups cooked sushi rice or Japanese short-grain rice
  • 1 tbsp rice vinegar (optional)
  • 2 tablespoons furikake seasoning

Spicy Tuna Filling

  • 1 can (5 oz) tuna, drained
  • ¼ cup Kewpie mayonnaise
  • 2 tablespoons Sriracha sauce

For Cooking and Serving

  • Cooking oil (1-2 tablespoons for grilling)
  • 2 tablespoons light soy sauce
  • 6 nori seaweed strips

Instructions

  1. Prepare the Tuna Salad: Drain the canned tuna thoroughly. In a medium bowl, combine the drained tuna with Kewpie mayonnaise and Sriracha sauce. Mix well until the ingredients are fully incorporated, forming a creamy and spicy tuna salad.
  2. Season the Rice: In another bowl, gently mix the cooked sushi rice with the rice vinegar (if using) and furikake seasoning. The rice vinegar helps with shaping the rice balls and adds a slight tang.
  3. Form the Onigiri: Fill half of the onigiri mold with the seasoned rice mixture. Add a spoonful of the spicy tuna salad in the center, then cover it with more rice. Press firmly to shape into a triangular form. If you don't have a mold, you can shape the rice and filling by hand into triangles or round balls.
  4. Grill the Onigiri: Heat a nonstick skillet over medium heat and add 1-2 tablespoons of cooking oil. Place the onigiri in the skillet and cook until the bottom side is golden brown and crispy, about 3-4 minutes.
  5. Brush and Crisp: Flip the onigiri, brush the cooked side with light soy sauce, and continue grilling until the other side turns golden and crispy as well. Brush the soy sauce on both sides once more and grill for an additional minute on each side to enhance flavor and color.
  6. Serve Wrapped: Remove the onigiri from the skillet and wrap each one with a strip of nori seaweed. Serve immediately while warm and enjoy the contrast of crispy exterior and spicy creamy filling.

Notes

  • Rice vinegar is optional but helps in shaping the rice balls and adds a subtle tangy flavor.
  • Use Kewpie mayonnaise for authentic creaminess and flavor; regular mayo can be substituted but taste will differ.
  • You can adjust the spiciness by adding more or less Sriracha according to preference.
  • If grilling outdoors or using a grill pan, cooking times may vary slightly.
  • Make sure to drain the tuna thoroughly to avoid soggy rice balls.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Side Dish, Snack
  • Method: Grilling/Stovetop Pan-Frying
  • Cuisine: Japanese
  • Diet: Halal

Nutrition

  • Serving Size: 1 onigiri
  • Calories: 200 kcal
  • Sugar: 1 g
  • Sodium: 400 mg
  • Fat: 8 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 15 mg

Find it online: https://recipesvibe.com/spicy-tuna-yaki-onigiri-japanese-rice-balls-recipe/