If you’re craving something easy, delicious, and comforting, treat yourself to these crispy seasoned rice balls. These perfectly seasoned onigiri are served warmed and filled with a creamy, tuna filling that is mildly spicy with a touch of sriracha.

What is Onigiri?

If you haven’t heard of onigiri, it is a homely Japanese dish consisting of small rice balls or triangles stuffed with your filling of choice and typically wrapped in nori. Onigiri is commonly eaten cold or at room temperature, but it can be quickly grilled and served hot (known as yaki onigiri).

In this recipe, we toast up the rice in a pan to get a crispy outer layer, creating a warm and savory lunch or snack.

Love this recipe? Check out these similar sushi recipes here:
Try my Crab Sushi Bake , Spicy Tuna Crispy Rice, or Baked Salmon Sushi Cups

Crispy Tuna Onigiri

Makes 4 Onigiri

Ingredients:
1.5 cups uncooked Sushi rice
1 can of tuna
2 tablespoons Kewpie Japanese mayo
1 tablespoon sriracha
Furikake rice seasoning
Sesame oil for frying
4 – 1/2 inch strips of nori 

Step 1:
Cook sushi rice according to package instructions. Remove rice from heat and generously season rice with Furikake rice seasoning. Stir to combine.

Step 2:
In a small bowl mix tuna, kewpie mayo and Sriracha.

Step 3:
Form into balls using an onigiri mold or damp hands.
Using a mold: Fill the mold up 1/2 of the way with rice then make a small indent in the middle for the filling. Add the tuna mixture in the center and finally fill the rest of the mold with more rice. Cover with the lid and push down firmly to form the ball. Push gently out of the mold. 

Using your hands: Wet your hands and then place roughly 1/2 of rice into your palms. Make a small indent in the middle for the filling. Add the tuna mixture in the center and finally cover the tuna mixture with more rice. Then, form your rice ball into a triangle shape.

Step 4:
Lightly brush pan with sesame oil and pan fry over medium high heat 2-3 minutes per side. Wet a strip of nori and attach to the bottom of each onigiri. Top with a dollop of extra kewpie Japanese mayo and enjoy!