Spicy Tuna Onigiri
Crispy fried rice balls filled with spicy tuna mayo - a perfect handheld lunch or dinner that's ready in under an hour.
45Min
4Servings
285Cal
EasyLevel
Gluten freeSpicy 3/5
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Equipment
mixing bowl
cutting board
frying pan
mixing spoon
tongs
Ingredients
Main
sushi rice (cooked, cooled)
200 g
canned tuna (drained)
150 g
mayonnaise
30 g
chili sauce
15 g
sunflower oil
100 ml
salt
2 g
Instructions
1
Prepare the spicy tuna filling
Mix canned tuna with mayonnaise and chili sauce to create the spicy filling.
5 min
Drain tuna thoroughly to avoid soggy rice balls
2
Shape the onigiri
Form cooled rice into firm triangular shapes with spicy tuna filling inside.
15 min
Rice must be completely cooled and packed firmly, or the onigiri will fall apart when frying
3
Chill the onigiri
Refrigerate shaped onigiri for 15 minutes to help them hold their shape during frying.
15 mintimer 15 min
This step is crucial for maintaining shape when frying
4
Fry until crispy
Fry the chilled onigiri in hot oil until golden and crispy on the outside.
10 minMedium-high heattimer 3 min
Do not overcrowd the pan - fry in batches if needed
Storage
Fridge: 1 days
Reheat: Microwave for 1-2 minutes or reheat in a skillet
Best eaten fresh; rice texture changes after refrigeration
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