Spicy Tuna Onigiri Sushi
This spicy tuna onigiri sushi is an easy introduction to making sushi at home. While most onigiri isn't sushi, this version is made with seasoned sushi rice and stuffed with raw spicy tuna.
Equipment
Ingredients
- 1 nori sheet sushi roll size
For Sushi Rice:
- 1 ½ cups medium grain sushi rice
- 1 ¾ cups warm water
- 6 tablespoon unseasoned rice vinegar (This should have no calories. If it has calories, the vinegar is already seasoned with sugar and salt.)
- 2 tablespoon white sugar
- 1 ½ teaspoon table salt
For Spicy Tuna:
- 4 oz sushi quality tuna
- 1 green onion
- 1 ½ teaspoon sriracha sauce 1 tablespoon is mild, use more as desired
- ½ teaspoon toasted sesame oil
- ½ teaspoon soy sauce
- ¼ teaspoon white sugar optional, balances flavor
Instructions
For Sushi Rice:
- Please click here to see my detailed guide to sushi rice if this is your first time preparing it. The rice takes about 50 minutes to prepare, but has a lot of hands-off time. The tuna and veggies for this meal can be prepared as the rice cooks. Optionally, you can substitute plain white rice to make this recipe if desired.
- Place the rice in a large pot (that has a lid). Rinse and drain the rice until the water runs clear, at least 3 times (rinse the rice even if the bag says it's "prewashed"). Drain as much water as possible.
- Add 1 ¾ cup lukewarm water to the pot (per batch), close with the lid, and place on the stove top.
- Heat over medium-high heat until the water begins to boil, once boiling cook over medium-high heat for 4 minutes, then reduce heat to very-low and simmer for 15 minutes.
- After simmering, remove from heat and let the pot stand undisturbed for another 15 minutes.
- Scoop the rice into a large non-metallic bowl. Dust with sugar and salt, then add the rice vinegar. Using a rice spatula or non-stick spatula, mix everything together and break up all the clumps of rice. Mix until every grain of rice is separated and coated in vinegar, the sugar and salt should dissolve completely. Don't worry if the rice seems too wet at this point, that will go away as it cools.
- Allow the rice to cool uncovered, mixing occasionally, until it reaches room temp (about 15 minutes). You can speed this process along by fanning the rice if desired. The rice should be slightly sticky once it's cooled.
For Spicy Tuna:
- Rinse the tuna thoroughly, then pat dry with paper towels. Using a very sharp chef's knife, slice the tuna into strips. Once in strips, slice again into cubes. You do not need a sushi knife, a sharp chef's knife will do. I make my cubes about ½ cm in size, but choose any size you prefer. You can mince the tuna instead of cubing if desired.
- Remove the root tip of the green onions and discard, then slice as thinly as possible (green and white portions). After slicing, use your hands to separate the rings of the white portion as much as possible.
- In a medium-sized bowl, combine the cubed tuna, green onion, sriracha, sesame oil, soy sauce, and white sugar. Mix until fully combined. If not using immediately, cover and return to the fridge until ready to use.
Make the Onigiri:
- Rinse the onigiri mold with water and shake off the excess, this will help prevent the rice from sticking.
- Fill the bottom of the mold with a thin layer of rice, then scoop 1 tablespoon of filling into the center. Fill the rest of the mold with rice, then use the other side of the mold to firmly press everything together. Flip the mold around and gently press the onigiri out.
- Rinse the mold with water, and use your hands to remove any starchy residue. Repeat until all the onigiri are prepared.
- Use kitchen shears or a knife to cut the nori sheet into small strips. I make mine about 1 inch wide and 3 inches long. Wrap the nori strips around the bottom of the onigiri as pictured.
- Optional step: Pour sesame seeds or furikake onto a small plate. Roll the edges of the onigiri in the seasoning until covered.
- Serve immediately, with soy sauce for dipping.
Notes
If you're new to making sushi at home, please see my Sourcing Fish for Sushi at Home guide if you need help finding fish that is appropriate to use in this recipe.
This recipe includes instructions for making small onigiri with an onigiri mold, if you'd like to make them by hand instead, check out the instructions in this onigiri recipe by Just One Cookbook.
Nutrition
Serving: 1onigiriCalories: 125kcal
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