Spicy Tuna Onigiri!
You're on a roll to a spicy Valentine! ❤️🍙🔥"
Just like these heart-shaped spicy tuna onigiri, love is a little fiery, a little comforting, and always wrapped up in something special. Whether you're sharing with someone sweet or keeping them all to yourself (we won't judge 😉), these little bites of love are sure to heat things up!
Wishing you a Valentine’s Day filled with flavor, fun, and heart-shaped happiness! 💕✨
Spicy Tuna Onigiri (Japanese Rice Balls)
Ingredients
Spicy Tuna Filling
• 2 cans (4.5 oz / 128 g each) solid albacore tuna in extra virgin olive oil, drained
• 60 g (¼ cup) Kewpie mayo
• 45 g (3 tbsp) sriracha
• 15 ml (1 tbsp) soy sauce
• Salt and pepper, to taste
Sushi Rice
• 2 cups (320 g) Japanese short-grain sushi rice (about 2 rice cooker cups)
• 60 ml (¼ cup) rice vinegar
• 5 ml (1 tsp) sesame oil
• 3 tbsp furikake rice seasoning
Other
• Vegetable oil (for frying, optional)
• Nori (seaweed sheets), cut into strips
• Caviar (for garnish, optional)
Instructions
1. Make the Sushi Rice
1 Rinse the rice under cold water for 1–2 minutes until the water runs clear. If possible, soak the rice in water for 15 minutes before rinsing for better texture.
2 With a rice cooker: Add the rinsed rice and water according to the cooker’s instructions. Cook as directed.
3 Without a rice cooker: Combine the rice with 480 ml (2 cups) of water in a medium non-stick saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 16–18 minutes or until the water is fully absorbed.
4 Remove from heat, fluff the rice gently with a wooden spoon or rice paddle, cover with a clean kitchen towel and lid, and let it rest for 10 minutes.
5 While the rice is still warm, add the rice vinegar, sesame oil, and furikake. Mix well so each grain is evenly coated. The rice should be sticky. Set aside.
2. Make the Spicy Tuna Filling
1 In a bowl, mix the drained tuna with Kewpie mayo, sriracha, soy sauce, salt, and pepper. Set aside.
3. Assemble the Onigiri
Option 1: By Hand (Without a Mold)
1 Wet your hands with water (to prevent sticking) and take about 60 g (¼ cup) of rice.
2 Shape it into a small triangle on a piece of plastic wrap.
3 Add 2 tbsp of spicy tuna filling in the center.
4 Place more rice on top, covering the filling, and use the plastic wrap to press and shape it into a firm triangle.
5 Wrap a strip of nori around the bottom.
Option 2: Using an Onigiri Mold
1 Lightly wet the inside of the mold to prevent sticking.
2 Fill half of the mold with rice, pressing it slightly.
3 Add 2 tbsp of spicy tuna filling in the center.
4 Add more rice on top and press down firmly with the mold lid to shape.
5 Remove from the mold and wrap a strip of nori around the bottom.
4. Optional: Yaki Onigiri (Grilled Onigiri)
1 Heat a small amount of vegetable oil in a pan over medium heat.
2 Place the onigiri in the pan and fry for 3 minutes per side, until golden and crispy.
3 Remove from heat and wrap a strip of nori around the bottom.
5. Serve & Enjoy
• Drizzle with extra spicy mayo and top with caviar, if desired.
I'm so thrilled you're diving into the world of homemade Spicy Tuna Onigiri! It's become one of my absolute go-to recipes, and honestly, once you master these triangle shaped sushi delights, a whole universe of flavors opens up. I've been experimenting a lot in my kitchen, and I wanted to share some extra tips and ideas that have made my onigiri-making journey even more fun and, dare I say, relatable! While that spicy mayo onigiri filling is undeniably addictive – seriously, it’s a staple in my fridge now – don't hesitate to explore other fantastic options. I know many of you are curious about different fillings, and one that I constantly get asked about is ebi onigiri (shrimp onigiri). It’s a wonderful alternative that brings a delicate sweetness. My simple trick for ebi filling? I lightly sauté some finely chopped cooked shrimp with a splash of sake or mirin, a tiny bit of soy sauce, and a sprinkle of chopped chives. Sometimes, I’ll even mix it with a touch of Japanese mayonnaise, much like our tuna onigiri filling recipe, to keep it moist and flavorful. It’s a game-changer if you’re looking for something different from the spicy kick. Beyond the fillings, let's talk rice, because that's the heart of any good onigiri. My top secret for perfect sushi rice? After it’s cooked and seasoned, let it cool just enough so it’s warm to the touch, not piping hot. This prevents it from being too sticky or burning your hands during shaping. And here's a pro-tip I picked up: before shaping, wet your hands with a mixture of water and a pinch of salt. This not only keeps the rice from sticking but also subtly seasons the outer layer, enhancing the overall taste. For those of you who aren't using an onigiri mold yet, the plastic wrap method is your best friend! Instead of just pressing, try to gently 'massage' and rotate the rice within the plastic wrap. This helps compress it evenly and create that firm, classic triangle shaped sushi without it falling apart. If you prefer, making round spicy tuna sushi balls is just as easy – just shape it into a sphere! The key is always gentle but firm pressure. I often make a batch for meal prep, and storing them properly is crucial. While they're best fresh, if you need to keep them for a few hours or for lunch, wrap each onigiri tightly in plastic wrap, then place them in an airtight container. I try to avoid refrigerating them for extended periods, as the rice can become hard and less enjoyable. Room temperature for a few hours or a quick gentle reheat is usually best. I truly hope these extended tips help you expand your onigiri repertoire and make your cooking experience even more rewarding. Whether you stick to the beloved Spicy Tuna Onigiri or venture into making ebi onigiri, remember that homemade is always the most delicious and satisfying!
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