Is Spicy Tuna Onigiri raw?

Spicy Tuna Onigiri is not raw. The tuna is usually canned and cooked. I mix it with mayo and sriracha for creamy heat. The rice is warmed first, then formed. If you want a seared edge, do it briefly. Most home cooks use canned tuna for safety and convenience.

What to put in tuna for onigiri?

This filling is flexible and forgiving. Beyond mayo and sriracha, try sesame oil for depth. Add a splash of soy or tamari for salt. Crisp pickles or diced cucumber add crunch. For Spicy Tuna Onigiri, keep the filling creamy but scoopable. Adjust heat with more or less sriracha.

Is tuna onigiri healthy?

Yes, it can be healthy when enjoyed in moderation. Canned tuna provides protein and omega-3 fats. Rice supplies quick energy from carbs. Mayo adds fat; use light mayo to trim calories. Keep portions in check; it’s a snack, not a full meal.

Can I make these ahead?

Yes, you can make Spicy Tuna Onigiri ahead. For best texture, store the filling and rice separately. Shaped rice dries quickly, so keep it wrapped in a damp cloth. Refrigerate the components up to 24 hours. Assemble and wrap with nori just before serving.

Spicy Tuna Onigiri: 5 Creamy Crunchy Deluxe Delights.

Name: Spicy Tuna Onigiri: 5 Creamy Crunchy Deluxe Delights.
Prep time: 20 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 3 cups cooked Japanese short-grain rice; 1 can tuna (5 oz), drained; 3 tbsp mayonnaise (preferably Japanese mayo); 1–2 tsp sriracha (adjust to taste); ½ tsp soy sauce; ½ tsp sesame oil; 1 tsp sesame seeds; Salt, to taste; 4–6 sheets roasted nori, cut into strips

Description

Spicy Tuna Onigiri: Creamy, spicy tuna filling tucked inside fluffy Japanese short-grain rice balls and wrapped with roasted nori for a handheld, on-the-go snack.

Ingredients

Scale

3 cups cooked Japanese short-grain rice
1 can tuna (5 oz), drained
3 tbsp mayonnaise (preferably Japanese mayo)
1–2 tsp sriracha (adjust to taste)
½ tsp soy sauce
½ tsp sesame oil
1 tsp sesame seeds
Salt, to taste
4–6 sheets roasted nori, cut into strips

Instructions

In a bowl, mix tuna with mayonnaise, sriracha, soy sauce, sesame oil, and sesame seeds until creamy. Adjust spiciness to taste.
With damp hands, take a handful of warm rice and shape it into a ball or triangle.
Make an indent in the center, add 1–2 teaspoons of spicy tuna filling, and cover with more rice to seal.
Shape firmly but gently into onigiri.
Wrap the bottom with a strip of roasted nori. Serve immediately or wrap tightly for later.

Notes

Keep hands wet when shaping to prevent sticking.
Optional: use gluten-free soy sauce or tamari for gluten-free version.
Best eaten the day it’s made, but can be refrigerated for up to 1 day; re-warm or enjoy at room temperature.
Spicy level can be adjusted by more or less sriracha.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Snack
Method: No-cook
Cuisine: Japanese

Nutrition

Serving Size: 1 onigiri
Calories: Approximately 206
Sugar: 2 g
Sodium: ~430 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 25 mg

Keywords: Spicy Tuna Onigiri, spicy tuna rice ball, onigiri recipe, Japanese snack, tuna onigiri, seaweed wraps, quick lunch