Homemade Onigiri – learn how to make homemade nigiri with this simple tuna onigiri recipe!
This post is brought to you by Bella Portofino.
Mastering Homemade Spicy Tuna Onigiri: An Easy Japanese Rice Ball Recipe
Our journey to Japan last April was more than just a trip; it was a transformative culinary adventure that left an indelible mark on our hearts and palates. From the bustling streets of Tokyo to the serene temples of Kyoto, every moment was steeped in rich culture and unparalleled gastronomic delights. The meticulous care, precision, and profound dedication Japanese chefs show towards their ingredients and craft is truly outstanding, inspiring, and something we’ll never forget. While sushi often comes to mind first when thinking of Japanese food, it was truly just the beginning of our delicious discoveries.
An Unforgettable Culinary Discovery: Ao Onigiri in Kyoto
Among the many memorable meals we enjoyed, one particular experience stands out as a “dark horse” — our visit to Ao Onigiri. Tucked away in a quiet residential alley on the outskirts of Kyoto, this unassuming, single-counter restaurant specialized in traditional Japanese onigiri. Like many hidden gems in Japan, its modest exterior gave no hint of the culinary magic within.
After a moment of double-checking the address, we ducked beneath the blue fabric noren hanging above the entrance and stepped into a tiny space. Inside, a handful of diners sat at a six-seat counter, mesmerized by the chef behind it. With the grace and efficiency of a seasoned dancer, he moved, expertly shaping and serving onigiri with remarkable precision. It was a one-man operation, a testament to efficiency and passion.
We settled in, perused the English menu (a welcome sight!), jotted down our choices on a small piece of paper, and handed it to the chef. Within minutes, delicious, freshly-made Japanese onigiri were placed before us, ready to be devoured. I had tasted several onigiri during our time in Japan, but these were remarkably superior. The rice was cooked to perfection, the fillings were spot-on, and the nori (seaweed) was delightfully crisp. Quite simply put, I absolutely loved them, and vowed to recreate this experience back home.
What Exactly is Onigiri? Your Guide to Japanese Rice Balls
If you’re new to the world of Japanese cuisine, onigiri (pronounced oh-nee-ghee-ree) are essentially traditional Japanese rice balls. They are most commonly shaped into triangles, but can also be round or cylindrical, and are typically wrapped in a strip of nori (seaweed). Unlike sushi, which is often consumed in restaurants with chopsticks, onigiri are designed to be a portable, self-preserved, and easy-to-eat snack or light meal, perfect for eating by hand.
While some onigiri are simply plain salted rice, most are filled with a variety of delicious ingredients. The choices are incredibly diverse and range from the traditionally sour pickled plum (umeboshi) and savory grilled salmon to seasoned cod roe, kelp, and a modern favorite: tuna with mayonnaise. This versatility is part of what makes onigiri so beloved.
Onigiri have been a staple of Japanese cuisine for centuries, evolving as a practical way to carry and consume rice on the go. Today, their popularity is undeniable; you can find them in every convenience store (konbini) across Japan. While these convenience store versions are surprisingly good for a quick bite, they truly can’t compare to the fresh, carefully crafted onigiri found at dedicated shops like Ao Onigiri. Since our trip, they’ve become one of my new favorite comfort foods, and something I knew I had to learn to recreate at home.
Why Make Homemade Onigiri? Beyond Just a Snack!
Recreating these delicious Japanese rice balls at home is not only a rewarding experience but also a fantastic way to enjoy fresh, customizable, and budget-friendly meals or snacks. Here’s why you should try making onigiri yourself:
- Freshness You Can Taste: Homemade onigiri ensures you use the freshest ingredients, from perfectly cooked rice to high-quality fillings and crisp nori.
- Endless Customization: While we’re focusing on spicy tuna today, making onigiri at home means you can experiment with countless fillings to suit your taste, dietary needs, or whatever you have in your pantry.
- A Fun and Engaging Activity: The process of shaping onigiri is surprisingly therapeutic and a great activity to do with family or friends. It’s a hands-on culinary adventure!
- Cost-Effective: Buying onigiri regularly can add up. Making them at home is significantly more economical, especially when preparing multiple servings.
- Nutritious and Satisfying: Onigiri can be a very balanced meal, providing carbohydrates from rice, protein from the filling, and minerals from seaweed.
In that spirit, I’ve teamed up with my friends at Bella Portofino to bring you these delicious, comforting homemade spicy tuna onigiri. It’s a wonderful blend of old tradition made new and modern. They might look intricate, but I promise you, they are simpler to make than they appear! The biggest learning curve is mastering the shaping process and ensuring your rice is cooked perfectly – a good rice cooker is truly your best friend for this. Don’t worry, I’ve shared step-by-step photos below to guide you!
The Heart of Onigiri: Perfect Rice
The foundation of any great onigiri is, of course, the rice. For authentic results, you’ll want to use Japanese short-grain rice, often labeled as “sushi rice” (though onigiri rice is seasoned differently than sushi rice). Its sticky yet distinct grain structure is ideal for shaping. Unlike sushi, which is prepared with rice seasoned with rice vinegar and sugar, the rice used for onigiri is steamed and only lightly seasoned with salt during the shaping process – nothing else. This allows the flavor of the filling to truly shine.
Preparing Your Rice for Onigiri Success:
- Rinsing is Key: Don’t skip rinsing your rice! Place the short-grain rice in a fine-meshed sieve and rinse it thoroughly under cold running water. Gently rub the grains between your fingers to help remove excess starch. Continue rinsing until the water runs clear. This step is crucial for achieving the perfect texture – it prevents the rice from becoming too gummy and ensures each grain is distinct yet cohesive.
- Cooking Methods:
- Rice Cooker (Recommended): For the best results and perfectly textured rice, a good quality rice cooker is highly recommended. Simply combine the rinsed rice and the specified amount of cold water in your rice cooker and follow the manufacturer’s instructions.
- Stovetop Method: If you don’t have a rice cooker, you can still achieve great rice on the stovetop. Combine the rinsed rice and water in a medium, heavy-bottomed saucepan (non-stick is ideal). Bring it to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly and let it simmer for 16 to 18 minutes, or until all the water has been completely absorbed. Crucially, do not lift the lid during this time! Once cooked, remove the pot from the heat, gently fluff the rice with a rice paddle or wooden spoon, then place a clean kitchen towel over the pot and replace the lid. Let it stand covered for another 10 minutes. This allows the rice to steam further and achieve its ideal texture.
While the rice cools slightly, you can prepare the delicious onigiri filling.
Crafting the Perfect Spicy Tuna Onigiri Filling
One of the most popular and modern onigiri fillings is a simple yet incredibly flavorful combination of olive oil-packed canned tuna and mayonnaise. It’s hearty, satisfying, and doesn’t require a long list of specialty ingredients. Keeping with this beloved tradition, I’ve added my own spicy twist, elevating the flavor while still prioritizing quality ingredients, which is paramount in Japanese cuisine.
Spicy Tuna Onigiri Filling Ingredients:
- Extra Virgin Olive Oil Packed Albacore Tuna: The quality of your canned tuna truly matters here. Bella Portofino Solid Albacore Tuna in Extra Virgin Olive Oil offers a wonderfully mild yet rich flavor and a superior texture that forms the perfect base for our filling. Make sure to drain it well.
- Traditional Mayonnaise: Provides the creamy binder and a touch of tanginess.
- Sriracha Hot Sauce: Adds a delightful kick of heat and a hint of garlic, bringing the “spicy” to our spicy tuna. Adjust the amount to your preferred level of spice!
- Sliced Scallions (Green Parts Only): Offers a fresh, mild onion flavor and a vibrant green color, adding a subtle crunch.
- Rice Vinegar: A small touch of rice vinegar brightens the entire mixture, balancing the richness of the tuna and mayonnaise.
Truthfully, this spicy tuna mixture is so good, it would taste fantastic on a sandwich or as a dip. However, it reaches its peak deliciousness when combined with warm, fluffy Japanese rice and wrapped in crisp, umami-rich nori.
The Art of Onigiri Shaping: Tips for Perfectly Formed Rice Balls
Shaping onigiri by hand is a traditional and satisfying method that allows you to feel the rice and create perfectly formed triangles or other shapes. It might seem daunting at first, but with a few tips and a little practice, you’ll be a pro in no time!
Key Tips for Shaping Onigiri:
- Keep Your Hands Moist: Rice is sticky! To prevent it from adhering to your hands, keep a bowl of room temperature water nearby. Lightly moisten your hands by dipping them in the water before you start shaping each onigiri. Re-moisten as needed.
- Salt Your Palms: A traditional Japanese technique is to lightly sprinkle kosher salt onto your wet palms and rub them together. This not only prevents sticking but also imparts a subtle seasoning to the outer layer of the rice, enhancing the overall flavor.
- Gentle Pressure is Best: While you need to press the rice firmly enough for it to hold its shape, avoid compressing it too hard. Over-compressed rice can become dense and unappetizing. The goal is a light, airy texture that still holds together.
- Choose Your Shape:
- Triangle: The most common onigiri shape. Use the palms of both hands to create a sturdy base, and then use your fingertips to gently press the sides into a triangular form, rotating the rice ball as you go.
- Round: Simply cup the rice in your palms and gently roll and press to form a spherical shape.
- Cylinder: Form the rice into an oblong shape, then gently roll it between your palms to create a cylinder.
- Plastic Wrap or Molds (Optional): If you’re hesitant to shape by hand or prefer a more uniform look, you can use a piece of plastic wrap. Place a portion of rice on the plastic wrap, add your filling, then gather the plastic wrap around the rice and gently press and shape it from the outside. Onigiri molds are also widely available and make shaping quick and easy.
Remember, practice makes perfect! Don’t be discouraged if your first few onigiri aren’t perfectly symmetrical. They will still taste delicious.
Spicy Tuna Onigiri Recipe
Spicy Tuna Onigiri
Yield: 4 – 6 Servings (roughly 5-6 Onigiri)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Average Rating: 4.6 stars (75 ratings)
Ingredients
- For the Rice:
- 1½ cups Japanese short-grain rice (sushi rice) – about 2 rice cooker cups
- 15 fluid ounces (440 mL) cold water
- Kosher salt, for seasoning hands
- For the Spicy Tuna Filling:
- 1 (4.5-ounce) can Portofino Solid Albacore Tuna in Extra Virgin Olive Oil, drained
- 1½ tablespoons mayonnaise
- 1 teaspoon sriracha hot sauce (adjust to taste)
- ½ teaspoon rice vinegar
- 1 scallion (green parts only), finely sliced
- For Assembly and Garnish:
- Toasted black sesame seeds, for sprinkling (optional)
- 3 sheets toasted nori, cut crosswise in half
Instructions
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Prepare the rice: Place the rice in a fine-meshed sieve and rinse well under cold water, rubbing the grains of rice between your fingers, until the water runs clear. This step is essential to remove excess starch and achieve the best texture. Drain well.
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Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer’s directions. This method typically yields the best-textured short-grain rice. If you do not own a rice cooker: Combine the rice and water in a medium, heavy-bottomed (preferably non-stick) saucepan. Bring to a boil, then immediately reduce heat to low, cover tightly, and cook for 16 to 18 minutes, or until all the water has been completely absorbed. Remove from heat, gently fluff the rice with a rice paddle or wooden spoon, place a clean kitchen towel over the pot, top with the lid again, and let stand covered for 10 minutes. While the rice cools slightly, prepare the onigiri filling.
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Make the filling: In a medium bowl, combine the drained Albacore tuna, mayonnaise, sriracha hot sauce, and rice vinegar. Mix thoroughly with a fork until all ingredients are evenly combined and the tuna is flaked. Stir in the finely sliced scallions.
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Assemble: Set aside a medium bowl of room temperature water and a small bowl of kosher salt. Once the sushi rice is cool enough to handle comfortably (it should still be warm, not cold), begin assembling the onigiri by hand.
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Lightly moisten your hands by dipping them in the water bowl (this prevents rice from sticking). Sprinkle a small amount of kosher salt onto both palms and rub them together. Take roughly a ½ cup portion of the cooked rice and gently press it into a thick, oblong shape in the palm of one hand. Create a small indentation in the center. Add about a tablespoon of the spicy tuna filling, gently pinched together with your fingertips, into the center of the rice. Carefully close the rice over the filling, ensuring it is fully encased. If necessary, use an additional small pinch or two of rice to completely cover the filling.
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Gently shape the rice ball into a wide triangular form using the palms of one hand and the fingers of your other hand, rotating the rice ball as you go. Remember to apply gentle but firm pressure; the onigiri should hold its shape well without being overly compressed. Sprinkle the outside of the onigiri with toasted black sesame seeds, if using. Take one of the halved nori sheets and wrap it around the base or side of each onigiri. If desired, place an additional small spoonful of tuna filling on the top of each onigiri for presentation and extra flavor. Serve immediately.
Tips for Success:
- Unlike sushi, which uses seasoned rice, onigiri rice is traditionally only lightly seasoned with salt on your hands during shaping. This allows the filling’s flavors to stand out.
- For the best taste and texture, onigiri is best enjoyed immediately. The nori will stay crisp, and the rice will be perfectly tender.
- If making ahead, wrap each onigiri tightly in plastic wrap to prevent the rice from drying out. Store at room temperature for a few hours, or refrigerate for up to one day. Reheat gently (microwave for 15-30 seconds) before serving, but note the nori might lose some crispness.
Nutrition Information (Approximate per serving):
Serving: 1 serving
Calories: 250 kcal
Carbohydrates: 41 g
Protein: 10 g
Fat: 4 g
Saturated Fat: 0.5 g
Sodium: 150 mg
Fiber: 2 g
Sugar: 1 g
Course: Seafood and Shellfish
Cuisine: Asian, Japanese
This post was created in partnership with Bella Portofino, and I received compensation for my participation. Opinions are my own. Thank you for your support!