Quick & Easy Spicy Tuna Onigiri

Why You’ll Love This Recipe

I enjoy that these rice balls take only about 20 minutes to prepare, making them perfect for a quick breakfast, lunch, or snack. The balance of heat from sriracha, creaminess from mayo, and umami from tuna is delicious in every bite. I also like how versatile they are—I can shape them into balls or triangles and adjust the spice level to my taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups cooked short grain rice
½ sheet nori (or 2 sheets if you prefer more)
½ teaspoon salt
½ teaspoon black sesame seeds or regular toasted sesame seeds (optional)
water to moisten rice paddle

Spicy Tuna Filling
5.29 oz canned tuna in oil (or water, drained well)
2 tablespoon mayonnaise
1 tablespoon sriracha sauce (or hot sauce)

Directions

Transfer warm cooked rice to a large bowl, season with salt, and mix well. Cover to keep warm.
Open and drain canned tuna thoroughly. Mix with mayonnaise and sriracha in a small bowl.
Spread out a sheet of plastic wrap. Moisten rice paddle and divide rice into four equal portions.
Scoop ¾ cup rice into the center of the wrap, flatten into a circle about ½ inch thick.
Add one portion of spicy tuna filling in the center.
Lift corners of the plastic wrap and press rice around filling to form a ball. Flatten slightly, then shape into a triangle with your fingers.
Cut nori into strips and wrap one around the base of each rice ball.
Sprinkle with sesame seeds and enjoy fresh.

Servings and Timing

This recipe makes 4 pieces. Prep time is 20 minutes, for a total of 20 minutes.

Variations

Sometimes I swap sriracha for gochujang or chili paste for a deeper spice. I also like mixing chopped green onions into the filling for freshness. If I want extra crunch, I roll the onigiri in sesame seeds instead of just sprinkling them on top.

Storage/Reheating

I store leftover onigiri in an airtight container in the refrigerator for up to 24 hours. To reheat, I wrap them in a damp paper towel and microwave for about 20–30 seconds. They taste best freshly made, since the nori softens over time.

FAQs

Can I use day-old rice?

Yes, I reheat cold rice in the microwave until warm before shaping.

Do I need to use sushi rice?

Yes, short grain rice is best because it’s sticky enough to hold together.

Can I make these less spicy?

Yes, I reduce or omit the sriracha and add more mayo.

Can I make these ahead of time?

Yes, but I prefer eating them the same day, since nori softens quickly.

Can I freeze onigiri?

I don’t recommend freezing, as the texture of rice and nori changes.

Can I use flavored nori sheets?

Yes, seasoned or wasabi-flavored nori adds an extra kick.

Can I add other fillings?

Yes, salmon, crab, or even pickled vegetables make great alternatives.

How do I keep the rice from sticking to my hands?

I moisten my hands or rice paddle with water before shaping.

Do I have to wrap them in nori?

No, but nori makes them easier to hold and adds flavor.

Can I pack these for lunch?

Yes, I wrap them tightly in plastic wrap and store in a bento box, but I eat them within the same day.

Conclusion

I love how these quick and easy spicy tuna onigiri bring together bold flavors in such a simple way. With creamy, spicy filling wrapped in fluffy rice and crisp seaweed, they’re always satisfying. For me, they’re the perfect grab-and-go snack or light meal when I want something homemade and full of flavor.