Perfectly Crispy Yaki Onigiri: A Flavorful Rice Ball Delight

Enjoy the delightful fusion of crispy, soft Yaki Onigiri rice balls filled with creamy spicy tuna for an irresistible snack.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 rice balls

Course: Snacks

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 can Canned Tuna well-drained
2 tablespoons Kewpie Mayo or regular mayo
1 tablespoon Sriracha adjust to taste

For the Rice

2 cups Cooked Sushi Rice or Japanese Short-Grain Rice
1 tablespoon Rice Vinegar optional
2 tablespoons Furikake or sesame seeds

For Grilling

2 tablespoons Cooking Oil neutral oil like canola
2 tablespoons Light Soy Sauce or tamari for gluten-free

For Wrapping

6 strips Nori Seaweed optional

Equipment

Nonstick skillet
onigiri mold
Mixing bowl

Method

Step‑by‑Step Instructions

In a medium bowl, drain the canned tuna thoroughly and then add the Kewpie mayo and Sriracha. Mix until well combined.
In another bowl, combine the cooked sushi rice with rice vinegar and furikake until evenly seasoned.
Utilizing an onigiri mold, fill it halfway with the seasoned rice, create a small indentation for the tuna filling and spoon in the spicy tuna mixture.
Heat a nonstick skillet over medium heat and add cooking oil. Place the shaped onigiri in the skillet and grill for about 3-5 minutes per side.
Brush the grilled onigiri with light soy sauce while still in the skillet and grill for another 1-2 minutes.
Once grilled to perfection, remove from skillet and wrap with a strip of nori, if desired.

Nutrition

Serving: 1rice ballCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 500mgPotassium: 150mgFiber: 1gIron: 4mg

Notes

Serve warm, perfect with a light salad or miso soup. Store leftovers in an airtight container for up to 3 days.

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