Ingredients
Scale
- 2 cups cooked sushi rice, still warm
- 1 (5 ounce) can tuna in water, drained
- 2 tablespoons mayonnaise
- 1–2 teaspoons sriracha or other chili sauce, to taste
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 2 sheets nori (seaweed), cut into strips or triangles
- Pinch of salt
Instructions
- In a medium bowl, flake the drained tuna.
- Add mayonnaise, sriracha, soy sauce, and sesame oil to the tuna. Mix well until combined.
- Wet your hands with water to prevent the rice from sticking. Sprinkle a pinch of salt on your palms.
- Take about 1/2 cup of warm sushi rice and form it into a loose ball in one hand.
- Make a small indentation in the center of the rice ball with your thumb.
- Spoon about 1-2 tablespoons of the spicy tuna mixture into the indentation.
- Gently mold the rice around the filling, pressing it into a triangular or cylindrical shape.
- Repeat with the remaining rice and tuna mixture.
- Wrap each onigiri with a strip or triangle of nori seaweed. Serve immediately or store in an airtight container for later.
Notes
- For best results, use freshly cooked sushi rice.
- Adjust the amount of sriracha to your preferred spice level.
- You can add a sprinkle of toasted sesame seeds to the rice for extra flavor and texture.
- Onigiri is best eaten the same day it is made.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No Cook
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size: 1 onigiri
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 15mg