These Spicy Tuna Yaki Onigiri are crispy Japanese-style grilled rice balls filled with a creamy, spicy tuna mixture and wrapped in savory strips of nori. Pan-seared to golden perfection and drizzled with sauces like Sriracha or eel sauce, they’re a flavorful fusion of crunch, heat, and umami that I love enjoying fresh off the pan or packing into a lunchbox.
Why You’ll Love This Recipe
I love how this recipe brings together the comforting texture of warm sushi rice with a bold, creamy tuna filling. The exterior gets beautifully golden and crispy while the inside stays soft and flavorful. It’s a handheld dish that’s great for quick lunches, light dinners, or as a fun party snack. Plus, I can easily adjust the spice level and switch up the filling to suit whatever I’m craving that day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked short-grain sushi rice (slightly cooled)
canned tuna (in water or oil), drained
Japanese mayo (Kewpie preferred)
Sriracha (adjust to taste)
soy sauce
sesame oil (optional)
salt, to taste
nori sheet, cut into 1-inch strips
neutral oil (for frying)
For Topping (optional):
extra Japanese mayo
Sriracha or eel sauce
toasted sesame seeds or furikake
chopped green onion or chives
Directions
Make the Filling: I mix the drained tuna with Japanese mayo, Sriracha, soy sauce, and a bit of sesame oil in a small bowl. Then I taste and tweak it to get the perfect heat and saltiness for my palate.
Shape the Onigiri: With wet, salted hands to keep the rice from sticking, I scoop up a small handful of rice and flatten it in my palm. I add about 1–2 teaspoons of the tuna filling in the center and gently mold the rice into a tight triangle around it. I keep repeating this until all my rice and filling are used up.
Pan-Grill the Onigiri: I heat neutral oil in a nonstick skillet over medium heat and place the onigiri in, letting each side sear for about 2–3 minutes until crisp and golden. Right at the end, I brush them lightly with soy sauce for a glossy, flavorful finish.
Wrap and Serve: To serve, I wrap a strip of nori around each rice ball and, if I want to dress them up, I drizzle on some extra mayo or Sriracha and sprinkle with sesame seeds or chopped green onions. I like eating them warm, but they’re great at room temperature too.
Servings and timing
Servings: 4–5 onigiri Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Calories per Serving: 210 kcal
Variations
Non-spicy version: I leave out the Sriracha for a milder filling that’s still rich and tasty.
Tuna swap: Sometimes I use canned salmon or leftover cooked chicken instead of tuna.
Vegan option: I mash chickpeas with vegan mayo and seasonings for a plant-based twist.
Baked version: I skip the frying and bake the onigiri at 400°F for 15–18 minutes.
Cheesy twist: I’ll tuck a small cube of mozzarella or cheddar into the center for a melty surprise.
Additional seasoning: I mix in a touch of miso paste or yuzu kosho when I want deeper flavor.
Storage/Reheating
I store any leftover onigiri in an airtight container in the fridge for up to 2 days. To reheat, I usually pan-fry them again over low heat or microwave them wrapped in a damp paper towel to keep them soft. If I’m planning ahead, I freeze them (before grilling) and just thaw and grill them when I’m ready to eat.
FAQs
Can I make these ahead of time?
Yes, I often shape the onigiri ahead and either refrigerate or freeze them. I grill them right before serving for the best texture.
What kind of rice should I use?
Short-grain or sushi rice works best. It’s sticky enough to hold the shape, unlike long-grain varieties.
How do I keep the rice from sticking to my hands?
I always wet my hands with salted water before shaping. It prevents sticking and adds a light seasoning.
Can I use regular mayonnaise instead of Japanese mayo?
I can, but I really prefer Japanese mayo like Kewpie—it’s creamier and adds a slightly sweet richness that pairs perfectly with the tuna.
Is this recipe spicy?
It can be! I like to control the heat by adjusting how much Sriracha I use—or leaving it out altogether when I want something milder.
Conclusion
Spicy Tuna Yaki Onigiri is one of my go-to recipes when I want something flavorful, satisfying, and a little different. Whether I’m making them for a quick snack, packing them for lunch, or serving them at a gathering, they always impress. The crispy exterior, spicy-creamy filling, and customizable toppings make this dish one I love coming back to again and again.
Crispy Japanese grilled rice balls filled with a creamy, spicy tuna mixture and wrapped in savory nori. Perfect as a snack, lunch, or party appetizer with bold flavors and customizable toppings.
Make the Filling: In a bowl, mix tuna with Japanese mayo, Sriracha, soy sauce, sesame oil (if using), and salt. Adjust flavor to taste.
Shape the Onigiri: With wet, salted hands, scoop a small handful of rice and flatten it. Add 1–2 tsp tuna filling in the center and mold into a tight triangle. Repeat with remaining rice and filling.
Grill the Onigiri: Heat oil in a skillet over medium heat. Fry onigiri 2–3 minutes per side until golden and crispy. Brush lightly with soy sauce before removing from pan.
Serve: Wrap each rice ball with a strip of nori. Optionally drizzle with mayo, Sriracha, or eel sauce, and garnish with sesame seeds or green onions. Serve warm or at room temperature.
Notes
For a non-spicy version, omit the Sriracha.
Swap tuna for canned salmon, cooked chicken, or even mashed chickpeas for a vegan option.
For a baked version, bake at 400°F (200°C) for 15–18 minutes instead of pan-frying.
Add a cube of cheese inside for a melty surprise.
Enhance the filling with miso paste or yuzu kosho for deeper flavor.
