Ingredients
Scale
- 2 cups sushi rice
- 8 ounces fresh ahi tuna, diced
- 2 tablespoons sriracha sauce (adjust to taste)
- 3 tablespoons mayonnaise (preferably Kewpie)
- 1/2 cup rice vinegar
- 1 teaspoon salt
- 2 tablespoons sugar
- Nori sheets for wrapping
Instructions
- Rinse sushi rice under cold water until the water runs clear, then cook according to package instructions.
- In a bowl, mix rice vinegar, sugar, and salt until dissolved; fold this mixture into the cooled rice.
- In a separate bowl, combine diced tuna with sriracha and mayonnaise.
- Wet your hands and take a handful of rice; flatten it, add a spoonful of tuna filling in the center, and mold it into triangles.
- Wrap the onigiri in nori sheets for added flavor and presentation.
- Serve with soy sauce or pickled ginger for dipping.
Notes
Make sure to rinse the sushi rice thoroughly for the best texture. Adjust the amount of sriracha based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Molding and Wrapping
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 2 rice balls
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg