Onigiri Spicy Tuna Recipe
Onigiri (おにぎり), Japanese rice balls often filled with a variety of ingredients, are an essential snack in Japanese culture. They're simple to prepare, convenient to take away and can be customized to taste. Among the popular versions, spicy tuna onigiri is a delicious option, combining the freshness of tuna with the heat of a spicy sauce, for a tasty, balanced result. Perfect for a quick lunch, picnic or nourishing snack.
- Prep Time
- 15 minutes
- Cooking Time
- 20 minutes
- Servings
- 2
Ingredients
- 200 g Japanese rice (preferably milky queen)
- 100 g fresh tuna (sashimi quality, ideally)
- 1 tablespoon Japanese mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon sriracha sauce (or other hot sauce of your choice)
- 1/2 teaspoon mirin (optional)
- 1 teaspoon sesame seeds (optional)
- 2 sheets of nori (seaweeds )
- A little salt (to season the rice)
- A little rice vinegar to season the rice
Directions
- Rinse the rice several times under cold running water until the water runs clear. This removes excess starch and gives the rice a sticky texture.
- Cook the rice according to the instructions, then leave to cool to room temperature.
- Season the rice with a little rice vinegar and a pinch of salt. Mix gently and leave to cool.
- Cut the tuna into small cubes or thin slices.
- In a bowl, mix the tuna with the mayonnaise, soy sauce, sriracha sauce and mirin (if using). Adjust the amount of hot sauce according to your chili tolerance. Mix well so that the tuna is evenly coated with the sauce.
- Wet your hands with a little water to prevent the rice from sticking. You can also rub them with a little salt for extra flavor. Take a portion of rice (about 100 g) and flatten it slightly in the palm of your hand. Place a spoonful of spicy tuna in the center of the rice, then close the rice around the tuna to form a ball or triangle, whichever shape you prefer. Press lightly to hold the onigiri together.
- If you like, you can sprinkle sesame seeds over the onigiri, or wrap the shape in a sheet of nori for added flavor and texture. Cut the nori sheet into strips and wrap around the onigiri just before serving, or keep it separate so the nori doesn't get mushy.
