Description
Grilled Tuna Mayo Onigiri is a savory Japanese rice ball filled with a spicy tuna and mayo mixture, grilled to perfection with a sweet and salty soy glaze, then wrapped in crispy Korean seaweed. This easy-to-make snack combines creamy, spicy, and umami flavors with a satisfying grilled texture, perfect for lunch or a quick bite.
Ingredients
Scale
Tuna Filling
- 1 canned tuna, drained
- 2 Tbsp mayonnaise
- 1.5 Tbsp sriracha sauce
- Black pepper, to taste
Rice Mixture
- 200 grams cooked rice
- 1 Tbsp sesame oil
- 0.5 Tbsp sesame seeds (optional)
Sauce
- 2 Tbsp soy sauce
- 1 Tbsp sugar
Assembly
- 1 packet Korean seaweed (gim), cut into 5cm strips
- Parsley flakes (optional, for garnish)
Instructions
- Prepare the Tuna Filling: Drain the canned tuna thoroughly to remove excess oil or water, then transfer the tuna into a mixing bowl. Add mayonnaise, sriracha, and a pinch of black pepper. Mix well until all ingredients are combined evenly.
- Season the Rice: Drizzle sesame oil over the cooked rice, then sprinkle sesame seeds if using. Mix gently to coat the rice with the oil and seeds, enhancing its flavor and aroma.
- Shape the Onigiri: Wearing plastic gloves or using wet hands to prevent sticking, take a handful of rice and flatten it slightly. Add a spoonful of the tuna mixture in the center, then cover with another layer of rice. Mold the rice into a firm triangle shape, ensuring the filling is sealed inside.
- Make the Grilling Sauce: In a small bowl, combine soy sauce and sugar. Stir until the sugar dissolves completely to create a slightly sweet glaze for grilling.
- Grill the Onigiri: Place a non-stick or well-seasoned pan on medium heat. Arrange the onigiri on the pan and drizzle the soy glaze sauce over the top. Grill each side for 2-3 minutes until the rice develops a lightly crispy and golden exterior with the sauce caramelized on top.
- Wrap and Garnish: Cut Korean seaweed into 5cm wide strips and carefully wrap them around the grilled onigiri. Sprinkle with parsley flakes if desired for a fresh, herby finish. Serve warm and enjoy!
Notes
- Use plastic gloves or wet your hands when shaping onigiri to prevent rice from sticking.
- You can adjust the spiciness by adding more or less sriracha sauce according to your taste.
- Grilling the onigiri gives a wonderful crispy texture but can also be toasted in a toaster oven if preferred.
- For a gluten-free version, use gluten-free soy sauce.
- Rice should be freshly cooked and slightly cooled but still warm for easy shaping.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Snack
- Method: Frying
- Cuisine: Japanese
Keywords: Grilled tuna onigiri, tuna mayo rice balls, spicy tuna onigiri, Korean seaweed onigiri, Japanese snack
