Main Dishesbonappetit4.8
Spicy Tuna Mayo Onigiri
Warm rice and hot sauce transform budget canned tuna into a craveable, handheld dish.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Bring 2 cups short-grain white sushi rice, rinsed until water runs almost clear, and 2½ cups water to a boil in a medium saucepan, stirring occasionally. Reduce heat to low, cover pan, and cook until water is absorbed, 12–⏱️ 14 minutes. Remove from heat and let sit (still covered) ⏱️ 15 minutes. Gently fluff rice with a fork. Let sit until cool enough to handle but still warm.
short-grain white sushi rice, rinsed until water runs almost clear2 cups
2
Meanwhile, using a fork, mix 6 scallions, dark green and pale green parts only, thinly sliced, finely grated zest of 1 large lemon, two 5-oz. cans oil-packed tuna, drained, ½ cup mayonnaise, 1 Tbsp. plus 2 tsp. sriracha, 2 tsp. soy sauce, preferably low-sodium, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl until well combined. Taste and season with more salt if needed.
Finely grated zest of 1 large lemon5-oz. cans oil-packed tuna, drained2. plus 2 tsp. sriracha1 Tbsp. soy sauce, preferably low-sodium2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
Set up a workstation with a small bowl of water, a small bowl of kosher salt, cooked rice (still in pan), tuna filling, and eight 6" squares of plastic wrap.
4
To make 1 onigiri, line an 8-oz. ramekin or bowl with a square of plastic wrap. Dip your hands in water to moisten, then rub with a little salt. (This prevents the rice from sticking to your hands and also flavors the onigiri.) Scoop ½ cup rice into your nondominant hand (keep remaining rice covered) and shape into a ball. Transfer rice ball to prepared ramekin and press onto bottom and up sides, making a well in the center. Fill with 3 Tbsp. tuna filling. Using plastic wrap as a guide, bring rice up and over filling to enclose; squeeze tightly to seal. Remove onigiri from ramekin and form into a triangle shape or a ball; transfer to a platter. Repeat with remaining rice and tuna filling, dipping your hands in water and rubbing with salt each time.
5
Just before serving, place ¼ cup furikake on a small plate. Unwrap onigiri and roll in furikake, adding more furikake to plate as needed. Serve immediately.
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