Crispy Tuna Mayo Onigiri
Hand-molded sushi rice triangles stuffed with spicy tuna mayo, then pan-seared until the edges crisp up. A TikTok-ready dinner that's warm, crunchy, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 2 cups sushi rice, cooked
- 1 can (5 oz) canned tuna in water, drained
- 3 tbsp Japanese mayonnaise
- 1 tsp sriracha or gochujang
- 2 sheets nori sheets
- 2 tbsp chopped green onion, white and light green parts
- 2 tbsp neutral oil (vegetable or canola)
Instructions
- 1
Mix tuna, mayo, sriracha, and green onion in a bowl until combined.
- 2
Divide rice into 4 equal portions. Wet your hands, then flatten each portion into a small disk in your palm.
- 3
Add 1 tbsp tuna mayo to the center of each rice disk, then fold the rice up and around the filling to seal it into a triangle.
- 4
Wrap each triangle with a strip of nori around the base, shiny side out.
- 5
Heat oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 6
Place onigiri flat-side down in the pan and sear 2–3 minutes until golden and crispy, then flip and sear the other side 1–2 minutes.
Tools you’ll need
- medium mixing bowl
- 9-inch skillet
- wooden spoon or spatula
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