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Spicy Tuna Yaki Onigiri

Onigiri is a popular Japanese street food, commonly found in convenience stores, and izakaya (pubs) across the country. Yaki translates to ‘grilled’, onigiri being the filled rice balls. Yaki Onigiri are brushed with a sweet and savoury sauce, then toasted on a grill or skillet until golden and crispy.

This recipe uses U.S.-grown Jasmine rice, which lends the perfect sticky texture that helps the onigiri hold its shape. I often make these as grab and go snacks for busy weeknights, picnics and beach days. Swap the tuna for your favourite fillings, spicy salmon, beef bulgogi, spicy tofu, the possibilities are endless!

Recipe by Zahra @threecupsofchai





Yield
Approximately 4-6 servings, depending on onigiri mold size
Prep Time
15 min
Cook Time
15 min
Total Time
30 min


Ingredients

Rice:

  • 1 cup (250 g) U.S.-grown Jasmine rice, uncooked
  • 2 cups (475 mL) cold water
  • 1/2 tsp (3 g) fine salt
  • 2 Tbsp (12 g) furikake

Tuna Mixture:

  • 2 cans tuna (80g each) drained
  • 1 1/2 Tbsp (21 g) mayo or kewpie mayo
  • 1 Tbsp (15 g) sriracha
  • 1/4 tsp (1.2 mL) sesame oil
  • 2 Tbsp (12 g) finely chopped spring onions, greens only
  • 1/4 tsp (1.5 g) salt, to taste

Glaze:

  • 2 Tbsp (30 mL) soy sauce
  • 1 tsp (4 g) sugar
  • 1 tsp (5 mL) water
  • 1/2 tsp (2.4 mL) sesame oil

Roasted seaweed

Directions

  1. Place the rice in a medium cooking pot and rinse it once. We want to keep most of the starch in the rice, to retain it’s sticky texture. Over rinsing will remove that starch.
  2. Drain the rice well. Pour in two cups of water and place the pot on the stovetop over high heat. Add the salt.
  3. Bring to a rolling boil, turn the heat down to low, cover with a well fitting lid so steam does not escape. Cook on low for eleven minutes, without opening the lid.
  4. While the rice is cooking, mix the tuna filling. Combine the tuna, mayo, sriracha, sesame oil, spring onions and salt. Mix well, set aside.
  5. Make the glaze. Combine the soy sauce, sugar, water and sesame oil. Set aside.
  6. Once the rice is cooked, turn off the heat and keep the lid on for another five minutes.
  7. Remove the lid and let the rice cool until it can be handled comfortably. Warm rice is stickier than cold, making it easier to work with for onigiri.
  8. Add the furikake to the warm rice. Mix it well.
  9. If using an onigiri mold: fill it half way with the rice. Create a triangular well in the centre, and fill it with about two teaspoons of the tuna filling.
  10. If shaping by hand: wet your hands with a bit of water, and then a drop of sesame oil. This will help prevent the rice from sticking to your hands. Form about three quarters of a cup of rice into a ball, use your thumb to create a well about one inch wide so there is enough space to add the tuna filling.  Add the tuna filling, and cover with rice. Use your hands to shape into a thick triangle, ensuring not to press too much so the tuna remains enclosed.
  11. Heat a non stick skillet to medium high heat. Drizzle a small amount of cooking oil into the pan. Place the shaped onigiri into the warm pan, cook on each side until golden brown, about 2-3 minutes. Flip gently, once per side, to prevent breaking.
  12. Turn the heat down to medium low and brush the onigiri with the glaze. Flip glaze side down and cook for about 20 seconds, brush the top side with glaze, flip and cook again for 20 seconds. The glaze contains sugar which can burn easily if cooked on a pan that is too hot or for too long.
  13. Remove the onigiri from the pan.

Optional: wrap the bottom of each onigiri with a small piece of roasted seaweed. Serve warm or refrigerate for later, and enjoy!

Notes

Switch up your yaki onigiri with your favourite fillings: salmon, chicken teriyaki, bulgogi, tofu, the list is endless!

Skip the sear at the end for regular onigiri.

Prep a large batch and keep in the fridge for up to 7 days, onigiri make the perfect meal prep for busy days, summer holidays, and quick snacks!

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