Crispy on the outside, tender and spicy on the inside—these Japanese-inspired grilled rice balls are filled with creamy, spicy tuna and wrapped with a strip of nori. Pan-seared to golden perfection, then drizzled with umami-rich sauces, they offer the perfect balance of heat, crunch, and savory flavor. Ideal for lunchboxes, snacks, or a fun fusion-style dinner.
Why You’ll Love This Recipe
Spicy Tuna Yaki Onigiri combines the comforting simplicity of Japanese rice balls with a bold, flavorful filling. The exterior crisps up beautifully in the pan, adding a satisfying crunch that contrasts the creamy spicy tuna inside. These handheld snacks are versatile, freezer-friendly, and visually appealing, making them perfect for bento boxes, parties, or meal prep. Plus, you can adjust the heat level to your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- cooked short-grain sushi rice (slightly cooled)
- canned tuna (in water or oil), drained
- Japanese mayo (Kewpie preferred)
- Sriracha (adjust to taste)
- soy sauce
- sesame oil (optional)
- salt, to taste
- nori sheet, cut into 1-inch strips
- neutral oil (for frying)
For Topping (optional):
- extra Japanese mayo
- Sriracha or eel sauce
- toasted sesame seeds or furikake
- chopped green onion or chives
Directions
- Make the Filling:
In a small bowl, combine the drained tuna, Japanese mayo, Sriracha, soy sauce, and sesame oil. Mix well and adjust the seasoning to your preferred spice level and saltiness. - Shape the Onigiri:
Wet your hands with salted water to prevent sticking. Take a small handful of rice and flatten it slightly in your palm.
Place 1–2 teaspoons of the tuna filling in the center.
Mold the rice around the filling and shape into a firm triangle. Repeat with remaining rice and filling. - Pan-Grill the Onigiri:
Heat neutral oil in a nonstick skillet over medium heat.
Place the rice balls in the pan and cook for 2–3 minutes on each side, or until golden and crispy.
During the last 30 seconds, brush each side lightly with soy sauce for extra flavor and color. - Wrap and Serve:
Wrap a strip of nori around the center of each rice ball.
Garnish with extra Japanese mayo, a drizzle of Sriracha or eel sauce, and a sprinkle of sesame seeds or chopped herbs if desired. Serve warm or at room temperature.
Servings and timing
Servings: 4–5 onigiri
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per Serving: 210 kcal
Variations
- Non-spicy version: Omit the Sriracha for a mild tuna-mayo filling.
- Tuna swap: Substitute canned salmon or cooked shredded chicken for the tuna.
- Vegan option: Use mashed chickpeas and vegan mayo for a plant-based filling.
- Baked version: Bake at 400°F (200°C) for 15–18 minutes for a less oily option.
- Cheesy twist: Add a small cube of mozzarella or cheddar inside with the tuna.
- Additional seasoning: Add miso paste or yuzu kosho to the filling for deeper flavor.
Storage/Reheating
Store leftover onigiri in an airtight container in the refrigerator for up to 2 days. To reheat, pan-fry again over low heat or warm gently in the microwave wrapped in a damp paper towel to maintain softness. For longer storage, freeze unwrapped onigiri (before grilling) and store in freezer bags. Thaw and grill fresh when ready to eat.
FAQs
Can I make these ahead of time?
Yes, you can shape the onigiri ahead and refrigerate or freeze them. Grill just before serving for best texture.
What kind of rice should I use?
Use short-grain or sushi rice, as its sticky texture helps hold the onigiri shape better than long-grain varieties.
How do I keep the rice from sticking to my hands?
Wet your hands with salted water before shaping each onigiri. This also adds subtle seasoning to the outer layer.
Can I use regular mayonnaise instead of Japanese mayo?
You can, but Japanese mayo (like Kewpie) offers a richer, slightly sweeter flavor that complements the tuna better.
Is this recipe spicy?
It can be adjusted to your liking. Use more or less Sriracha, or omit it entirely for a milder version.
Can I bake instead of pan-fry?
Yes. Brush the rice balls lightly with oil or soy sauce and bake at 400°F until crispy and golden.
Can I use leftover rice?
Yes, as long as it’s short-grain and slightly warm or room temperature. Cold rice may be too firm to shape.
How do I shape perfect onigiri?
Use gentle but firm pressure to form the triangle shape, or use an onigiri mold if you prefer uniform results.
Are these good for bento boxes?
Yes, they hold up well at room temperature and are excellent for lunchboxes or picnics.
What sauces go best with yaki onigiri?
Drizzle with eel sauce, extra Sriracha, or a mix of soy sauce and mirin for added umami.
Conclusion
Spicy Tuna Yaki Onigiri offers a satisfying mix of crunchy texture, spicy filling, and classic Japanese flavor. Easy to prepare and versatile in seasoning, these grilled rice balls are perfect for light meals, snacks, or entertaining guests. Whether you enjoy them fresh off the pan or packed in your lunch, they deliver a deliciously unique twist on traditional onigiri.
PrintSpicy Tuna Yaki Onigiri (Grilled Rice Balls)
Crispy on the outside and tender on the inside, these spicy tuna yaki onigiri are Japanese-style grilled rice balls filled with creamy, spicy tuna and wrapped in nori. Perfectly pan-seared and topped with umami-rich sauces, they deliver the perfect balance of heat, crunch, and savory flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–5 onigiri 1x
- Category: Snack
- Method: Pan-Fried
- Cuisine: Japanese
- Diet: Halal
Ingredients
- 2 cups cooked short-grain sushi rice (slightly cooled)
- 1 (5 oz) can tuna in water or oil, drained
- 2 tbsp Japanese mayo (Kewpie preferred)
- 1–2 tsp Sriracha (adjust to taste)
- 1 tsp soy sauce
- ½ tsp sesame oil (optional)
- Salt, to taste
- 1 sheet nori, cut into 1-inch strips
- 1 tbsp neutral oil (for frying)
- For Topping (optional):
- Extra Japanese mayo
- Sriracha or eel sauce
- Toasted sesame seeds or furikake
- Chopped green onion or chives
Instructions
- Make Filling: In a small bowl, mix drained tuna, Japanese mayo, Sriracha, soy sauce, and sesame oil. Taste and adjust spice/salt.
- Shape Onigiri: Wet your hands with salted water to prevent sticking. Take a handful of warm rice, make a dent in the center, and place 1–2 tsp of spicy tuna mixture inside. Mold the rice around the filling into a firm triangle shape. Repeat until all rice is used.
- Pan-Grill: Heat oil in a nonstick pan over medium heat. Add the rice balls and cook 2–3 minutes per side until golden and crispy. Brush lightly with soy sauce in the last 30 seconds of cooking.
- Wrap & Serve: Wrap a strip of nori around the center of each rice ball. Drizzle with extra mayo, Sriracha, and sprinkle with sesame seeds or herbs if desired.
Notes
- Use warm, freshly cooked rice for best shaping and texture.
- Adjust the spice level by changing the amount of Sriracha.
- For extra umami, use eel sauce or a dash of ponzu as a topping.
- Best served fresh but can be reheated briefly in a pan.
Nutrition
- Serving Size: 1 onigiri
- Calories: 210
- Sugar: 1g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg