Japanese Spicy Mayo Tuna Onigiris
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A Note from Feedfeed
Get ready to roll up your sleeves and craft these delightful Japanese Spicy Mayo Tuna Onigiris. Perfectly seasoned rice cradles a spicy tuna filling, all wrapped up in seaweed for a portable, flavor-packed treat. Don't forget to wet your hands—it's a game-changer in keeping that rice from sticking!
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Recipe Card
ingredients
Rice
- 1 cup (200 g) uncooked Japanese sushi rice
- 1 1/2 cups (360 ml) water
ingredients
Rice seasoning
- 1 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 tablespoon mirin
- 2 tablespoons rice vinegar
- 3 tablespoons water
ingredients
Filling
- 1 can tuna
- 2 tablespoons Kewpie mayo
- 1 tablespoon sriracha
- Seaweed (optional)
- Sesame seeds (optional)
Method
Step 1
Rinse the sushi rice under cold water until the water runs clear.
Step 2
Combine rinsed rice and water in a rice cooker or saucepan. Cook according to package instructions.
Step 3
In a small saucepan, combine salt, sugar, mirin, rice vinegar, and water. Heat over medium heat until sugar is dissolved. Allow the mixture to cool.
Step 4
Once the rice is cooked, transfer it to a large bowl. Add the seasoning and gently fold to combine. Let it cool to room temperature.
Step 5
Drain the canned tuna and place it in a bowl.
Step 6
Add Kewpie mayo and sriracha. Mix well to combine.
Step 7
Wet your hands with water to prevent the rice from sticking. Take a small portion of seasoned rice and flatten it in your palm.
Step 8
Place a spoonful of the spicy tuna filling in the center.
Step 9
Fold the rice around the filling, shaping it into a triangular or oval shape.
Step 10
If using seaweed, wrap the onigiri with a strip of seaweed, leaving the bottom open.
Step 11
Sprinkle sesame seeds on top for added flavor and texture if desired.