Ingredients
-
- 2 cups cooked short-grain sushi rice (slightly cooled)
- 1 can tuna (in water or oil), drained
- 2 tbsp Japanese mayo (Kewpie preferred)
- 1–2 tsp Sriracha (adjust to taste)
- 1 tsp soy sauce
- 1/2 tsp sesame oil (optional)
- Salt, to taste
- 1 nori sheet, cut into 1-inch strips
- Neutral oil, for frying
Optional Toppings:
- Extra Japanese mayo
- Sriracha or eel sauce
- Toasted sesame seeds or furikake
- Chopped green onions or chives
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack / Appetizer
- Method: Pan-Frying / Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 210
- Sugar: 1g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 15mg
