Print
Ingredients
Scale
- 8 ounces high quality raw tuna minced
- 3 tablespoons kewpie (or american mayonnaise)
- 1 1/2 tablespoons sriracha
- 1 tablespoon soy sauce
- 3 cups steamed short grain rice warm
- 2/3 cup furikake seasoning
- 8 1.5"x 3" pieces nori
Instructions
- In a mixing bowl, combine minced tuna, mayonnaise, sriracha, and soy sauce until well mixed.
- Warm the steamed short-grain rice before using.
- Place a piece of nori on a clean surface and add a portion of rice, spreading it evenly.
- Spoon the tuna mixture onto the rice, then fold the nori into an onigiri shape, pressing gently to secure the filling.
- Repeat the process with the remaining ingredients to form all onigiri.
Notes
For an extra kick, adjust the sriracha to your taste.
Use sushi-grade tuna for the best flavor and safety.
Wrapping the onigiri in nori just before serving keeps it crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Mixing, assembling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg