SPICY TUNA YAKI ONIGIRI aka Japanese rice ball. A fun twist on the traditional filling!

Ingredients

• 1 can (5 oz) Canned Tuna (drained and flaked)
• 1/4 cup Mayonnaise (regular or light)
• 1 tablespoon Sriracha Sauce (adjust heat to taste)
• 1 teaspoon Rice Vinegar (seasoned rice vinegar preferred)
• 2 cups Sushi Rice (short‑grain Japanese rice, cooked and still warm)
• 2 sheets Nori Seaweed Sheets (cut in half to wrap each ball)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Cooking Oil (vegetable or canola oil for pan‑frying)

Instructions

1. Make Spicy Tuna Mixture

   In a mixing bowl combine the drained tuna, mayonnaise, and sriracha. Stir with a fork until evenly coated.

   Time: PT5M

2. Season Sushi Rice

   Add the rice vinegar to the warm sushi rice and gently fold with a rice paddle or spoon until the rice is lightly seasoned and sticky.

   Time: PT3M

3. Shape Rice Balls

   Scoop a spoonful of rice into the triangular Oniiritti mold, press lightly, add a spoonful of the spicy tuna mixture in the center, then top with more rice and press gently to form a triangle.

   Time: PT5M

4. Preheat Pan

   Heat the non‑stick skillet over medium heat and add the cooking oil, swirling to coat the surface.

   Time: PT2M

   Temperature: Medium heat

5. Pan‑Fry Rice Balls

   Place the rice triangles in the skillet, cooking 3‑4 minutes per side until the rice turns golden brown and crispy.

   Time: PT6M

   Temperature: Medium heat

6. Brush Soy Sauce

   Remove the rice balls and brush each side with soy sauce for a glossy finish.

   Time: PT1M

7. Wrap with Nori

   Wrap each rice ball with a half‑sheet of nori, pressing gently so the seaweed adheres.

   Time: PT2M

8. Serve

   Arrange the finished spicy tuna rice ball triangles on a plate and serve warm.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

8g

Fiber

1g