Spicy Tuna Onigiri
Learn to make Spicy Tuna Onigiri, a delicious Japanese rice ball filled with tuna and spices.
Equipment
- Rice cooker
- Medium saucepan
- Fine-meshed sieve
- Fork
- Rice paddle
- Wooden spoon
Ingredients
Rice
- 1.5 cups Japanese short-grain rice about 2 rice cooker cups
- 15 fluid ounces cold water
- kosher salt
Filling
- 1 can Portofino Solid Albacore Tuna in Extra Virgin Olive Oil drained (4.5-ounce)
- 1.5 tablespoons mayonnaise
- 1 teaspoon sriracha hot sauce
- 0.5 teaspoon rice vinegar
- 1 scallion green parts only, finely sliced
- toasted black sesame seeds for sprinkling (optional)
Nori
- 3 sheets toasted nori cut crosswise in half
Instructions
Preparation
- Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains of rice until the water runs clear. Drain well.
- Combine the rice and water, and cook in a rice cooker according to the manufacturer’s directions, or in a saucepan by bringing to a boil, reducing heat, and cooking covered until absorbed.
- Fluff the rice and let it stand covered for 10 minutes.
Filling
- In a medium bowl, combine the albacore tuna, mayonnaise, hot sauce, and rice vinegar until evenly mixed. Stir in the scallions.
Assembly
- Moisten hands, sprinkle with kosher salt, grab ½ cup of sushi rice, and press into a thick oblong shape.
- Add a tablespoon of tuna filling to the center and close the rice over the filling. Gently shape into a triangular shape.
- Sprinkle with black sesame seeds and wrap each onigiri in nori, adding a small spoonful of tuna topping on each.
- Serve immediately.
Notes
Onigiri is lightly seasoned with salt, unlike sushi which uses sushi rice seasoned with rice vinegar and sugar.
Nutrition
Serving: 1onigiriCalories: 250kcalCarbohydrates: 41gProtein: 10gFat: 4gSaturated Fat: 0.5gSodium: 150mgFiber: 2gSugar: 1g
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