If you’re in search of quick dinner ideas that pack a punch of flavor, look no further than these Spicy Tuna Onigiri. This Japanese dish is not just a meal; it’s a delightful experience that combines the creaminess of tuna with the satisfying texture of rice. Perfect for busy weeknights, this recipe is easy to whip up and can be served as a light dinner or a flavorful snack.
These onigiri are a fantastic way to enjoy a taste of Japan right in your kitchen. Made with simple ingredients, they come together in no time, making them an ideal option for those evenings when you want something quick yet delicious. The spicy tuna filling adds a zesty kick, while the roasted seaweed wraps everything together beautifully.
Quick and Delicious Spicy Tuna Onigiri Recipe
These Spicy Tuna Onigiri are savory rice balls filled with a spicy tuna mixture, all wrapped up in crispy roasted seaweed. They are slightly tangy with a hint of heat, making every bite a burst of flavor. The contrast of the warm rice and the cool, savory seaweed creates a satisfying texture that will leave you craving more.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1 can (5 oz) tuna in water, drained
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- Salt to taste
- Roasted seaweed sheets (nori), cut into strips
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions
- Cook the Rice: Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rice and water, and cook according to the rice cooker’s instructions or bring to a boil, then simmer on low for 20 minutes. Let it cool slightly.
- Prepare the Filling: In a bowl, mix the drained tuna, mayonnaise, sriracha, soy sauce, rice vinegar, and salt until well combined. Adjust the seasoning to taste.
- Shape the Onigiri: Wet your hands to prevent sticking. Take a handful of rice and flatten it in your palm. Place a spoonful of tuna filling in the center, then mold the rice around the filling to form a triangular shape.
- Wrap with Seaweed: Cut the roasted seaweed sheets into strips and wrap them around the onigiri, leaving one side open for easy eating.
- Garnish and Serve: Sprinkle sesame seeds and chopped green onions on top for added flavor, if desired. Serve immediately, or wrap in plastic wrap for an on-the-go meal.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 onigiri
- Calories: 240kcal
- Fat: 9g
- Protein: 14g
- Carbohydrates: 30g
