Why Make This Recipe
Spicy Tuna Rice Balls, or onigiri, are a delicious and easy-to-make snack or meal. They are full of flavor, thanks to the combination of fresh tuna and creamy Sriracha mayo. Plus, they are perfect for lunchboxes, picnics, or just a quick bite at home. Making these rice balls at home lets you control the ingredients and adjust the spice level to suit your taste. It’s a fun and satisfying cooking project that anyone can enjoy!
How to Make Spicy Tuna Rice Ball
Ingredients
- 1 cup short-grain rice
- 1 cup water
- 6 ounces fresh sushi-grade tuna, diced
- 2 tablespoons mayonnaise (preferably Japanese)
- 1 tablespoon Sriracha sauce (adjust to taste)
- 2 sheets nori, cut into strips
- 1 tablespoon toasted sesame seeds
Directions
- Rinse the short-grain rice under cold water until the water runs clear. This step helps remove excess starch for better texture.
- Cook the rice with 1 cup of water in a rice cooker or pot until tender. After cooking, let it cool slightly.
- While the rice cooks, mix the diced tuna with mayonnaise and Sriracha in a bowl. Combine until it’s chunky but well mixed.
- With wet hands, take about half a cup of warm rice and mold it into a small bowl shape.
- Add one tablespoon of the spicy tuna filling in the center.
- Fold the edges of the rice over the filling to form a triangle or oval shape. Make sure it is compact.
- Wrap each rice ball with nori strips for added flavor and texture.
- Sprinkle toasted sesame seeds on top before serving.
How to Serve Spicy Tuna Rice Ball
Spicy Tuna Rice Balls can be served as a snack or part of a meal. They are great on their own, but you can also pair them with pickled vegetables or a side of soy sauce for dipping. They can be enjoyed warm or at room temperature, making them perfect for any occasion.
How to Store Spicy Tuna Rice Ball
If you have leftover rice balls, store them in an airtight container in the refrigerator. They are best eaten within one day for optimal freshness. To reheat, you can microwave them for a few seconds, but it’s better to enjoy them cold or at room temperature.
Tips to Make Spicy Tuna Rice Ball
- Always use sushi-grade tuna for safety and best flavor.
- Adjust the amount of Sriracha based on your spice preference.
- Wet your hands while shaping the rice balls to prevent sticking.
- Consider adding chopped green onions or cucumber to the filling for extra freshness.
Variation
You can make variations by using other fillings such as spicy salmon, avocado, or even vegetables for a vegetarian option. Feel free to change the spices to create different flavor profiles!
FAQs
Can I use regular rice instead of short-grain rice?
Using short-grain rice is recommended for the right texture, but you can try medium-grain rice if you don’t have it available.
How long do these rice balls last?
They are best eaten within a day but can be stored for up to 2 days in the refrigerator.
Can I make these rice balls ahead of time?
Yes! You can prepare them a few hours in advance and keep them in the refrigerator until serving. Just remember to wrap them with nori closer to serving time for the best texture.
Spicy Tuna Rice Balls
Delicious and easy-to-make Spicy Tuna Rice Balls filled with fresh tuna and creamy Sriracha mayo, perfect for any occasion.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup short-grain rice
- 1 cup water
- 6 ounces fresh sushi-grade tuna, diced
- 2 tablespoons mayonnaise (preferably Japanese)
- 1 tablespoon Sriracha sauce (adjust to taste)
- 2 sheets nori, cut into strips
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse the short-grain rice under cold water until the water runs clear.
- Cook the rice with 1 cup of water in a rice cooker or pot until tender. Let it cool slightly.
- Mix the diced tuna with mayonnaise and Sriracha in a bowl until chunky but well mixed.
- With wet hands, take about half a cup of warm rice and mold it into a small bowl shape.
- Add one tablespoon of the spicy tuna filling in the center.
- Fold the edges of the rice over the filling to form a triangle or oval shape, ensuring it is compact.
- Wrap each rice ball with nori strips.
- Sprinkle toasted sesame seeds on top before serving.
Notes
Store leftover rice balls in an airtight container in the refrigerator and consume within one day for optimal freshness. Microwave briefly if reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: No Cooking
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 rice ball
- Calories: 220
- Sugar: 1g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg