Crispy Yaki Onigiri: Your New Favorite Snack Adventure

Discover Yaki Onigiri, crispy grilled rice balls filled with spicy tuna for a quick, delicious snack.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 pieces

Course: Snacks

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tuna Filling

5 oz Canned Tuna Provides protein and flavor; feel free to use your favorite brand.
¼ cup Kewpie Mayonnaise Adds creaminess and tang; opt for Kewpie for an authentic taste.
2 tbsp Sriracha Provides spiciness and depth; adjust to suit your heat preference.

For the Rice Balls

2 cups Cooked Sushi Rice Serves as the base; using Japanese short-grain rice ensures a perfect stickiness.
1 tbsp Rice Vinegar Enhances flavor and helps shape the rice; optional, but enhances the taste.
2 tbsp Furikake A Japanese rice seasoning mix that adds umami flavor; any variety will do.

For Grilling

Cooking Oil Helps achieve that lovely crispy exterior; choose a neutral oil like vegetable or canola.
2 tbsp Light Soy Sauce Adds a savory glaze and enhances flavor; can be substituted with tamari for a gluten-free option.

For Serving

6 pieces Nori Seaweed Strips Adds flavor and texture; wrap around the onigiri for finishing touches.

Equipment

Nonstick skillet
onigiri mold

Method

Cooking Steps

Prepare Tuna Filling: Drain a can of tuna and mix with Kewpie mayonnaise and Sriracha until creamy.
Prepare Rice: Mix cooked sushi rice with rice vinegar and furikake until evenly seasoned.
Mold Onigiri: Fill onigiri mold with rice, add tuna filling, cover with rice, and shape into triangles.
Grill Onigiri: Heat a skillet with oil and grill onigiri for 3-4 minutes per side, brushing with soy sauce.
Serve: Remove from skillet, wrap with nori, and enjoy immediately for the best taste and crunch.

Nutrition

Serving: 2piecesCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gCalcium: 10mgIron: 2mg

Notes

These rice balls can be made ahead of time and stored in the fridge for up to 3 days. For freezing, place in a single layer on a baking sheet until solid, then transfer to a freezer bag. Reheat in an air fryer for restored crispiness.

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