Spicy Tuna Onigiri (Japanese Rice Balls)

These Spicy Tuna Onigiri (Japanese Rice Balls) are the perfect snack for any time of the year. It’s fun to make and so tasty!

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**Recipe originally published: October 28, 2021, Post updated: January 11, 2023

When the Ghibli movies were finally added to Netflix’s lineup of shows, there was definitely some excited screams in my household. Courtesy of yours truly, of course!

I grew up watching these movies, and my introduction to some Japanese food was definitely through these shows. (And we know how amazing the food looks in the Ghibli films!!)

So when I was watching Spirited Away the other day and the scene where Haku shared onigiri with Chihiro came up, I immediately wanted to make some myself!

Spicy Tuna Mayo Onigiri Recipe

Onigiri are Japanese rice balls, stuffed with your choice of fillings or seasonings and wrapped in seaweed sheets called nori. You can easily find them in convenience stores across Japan as they’re often a go-to snack choice. It’s super quick and easy to make, with room for you to substitute fillings with whatever you like.

Here’s a simple Spicy Tuna Onigiri recipe that my husband and I enjoy, especially for our road trips or picnics!

Ingredients

(For full ingredient measurements, please proceed to the recipe card below.)

• Japanese short grain rice
• Canned tuna
• Japanese mayo
• Sriracha
• Green onions 
• Roasted seaweed (optional)
• Furikake (optional)

Instructions

Spicy Tuna

1. Mix the tuna, Japanese mayo, Sriracha and green onion in a bowl for the spicy tuna.
2. Let it chill uncovered in the fridge for at least 15 minutes.

Rice Balls

1. Wet your hands. Take a pinch of salt and rub it all over your hands.
2. Spread a layer of rice on your hands and create a small well in the middle, add about 1/2 tbsp of the filling and add another thin layer of rice on top.
3. With just enough pressure, cover the filling with the rice. Keep putting gentle but firm pressure until it forms a triangle or the shape that you desire.
4. Add a layer of roasted seaweed at the bottom center.
5. Optional: Dip the top sides of the onigiri in the furikake and 1/2 tsp of the tuna mayo at the top of the triangle. Serve and enjoy!

Notes for Spicy Tuna Onigiri (Japanese Rice Balls)

• Rice – I recommend using freshly cooked warm Japanese short grain rice as it sticks together better, making it easier for you to shape the onigiri. Sushi rice has shorter grain, which is why it sticks together effortlessly while still being fluffy. You can try to substitute with other short grain rice that’s available.
• Wet your hands before shaping the onigiri to prevent the rice from sticking to your hands.
• Spread a pinch of salt all over your hands to make the onigiri last longer and to flavor the rice.

Looking for more Japanese recipes? Here you go:

• Salmon Crab Stick Sushi Bake
• Salmon Mentai Aburi Don
• Miso Garlic Butter Salmon
• Japanese Potato Cheese Croquette (Korokke)

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How to make spicy tuna onigiri (Japanese rice balls)

Spicy Tuna Onigiri (Japanese Rice Balls)

These Japanese rice balls are the perfect snack for any time of the year. It's fun to make and so tasty!

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Prep Time 25 mins

Total Time 25 mins

Course Appetizer, Breakfast, Main Course, Side Dish, Snack

Cuisine Japanese

Servings 2

Ingredients

  

1x2x3x

• 3 cups freshly cooked Japanese short grain rice
• 1 can tuna drained
• 2 tbsp Japanese mayo
• 2 tbsp Sriracha
• 1 tbsp green onions finely minced
• roasted seaweed optional
• furikake optional

Instructions

 

Spicy Tuna

• Mix the tuna, Japanese mayo, Sriracha and green onion in a bowl for the spicy tuna.
• Let it chill uncovered in the fridge for at least 15 minutes.

Rice Balls

• Wet your hands. Take a pinch of salt and rub it all over your hands.
• Spread a layer of rice on your hands and create a small well in the middle, add about 1/2 tbsp of the filling and add another thin layer of rice on top.
• With just enough pressure, cover the filling with the rice. Keep putting gentle but firm pressure until it forms a triangle or the shape that you desire.
• Add a layer of roasted seaweed at the bottom center.
• Optional: Dip the top sides of the onigiri in the furikake and 1/2 tsp of the tuna mayo at the top of the triangle. Serve and enjoy!

Notes

*Warm Japanese short grain rice is the best for the onigiri.

*Your hands should be wet to prevent the rice from sticking to your hands.

*The salt is to flavor the rice as well as to make the onigiri last longer.

*Use gentle but firm pressure to shape the onigiri so it doesn’t fall apart. 

*You can use any filling for this as well, be creative!

Keyword easy snack, japanese, onigiri, rice balls, spicy tuna

Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.

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