These Spicy Tuna Onigiri are delicious Japanese rice balls filled with a zesty tuna mixture, perfect as a snack or light meal. They're portable, flavorful, and made with simple ingredients.
Rinse the sushi rice under cold water until the water runs clear.
In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from heat and let it sit for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, using a spatula to avoid mashing the rice. Allow the rice to cool to a manageable temperature.
In another bowl, combine the drained tuna, mayonnaise, sriracha, and chopped green onion. Mix well until combined.
Wet your hands with water and sprinkle a little salt to prevent sticking. Take a handful of the rice (about 1/4 cup) and form it into a triangle. Make a small indentation in the center and add a spoonful of the spicy tuna mixture. Close the rice around the filling to seal it inside. Repeat for the remaining rice and filling.
Wrap each onigiri with a strip of nori and sprinkle with sesame seeds for garnish. Serve immediately or store in an airtight container for later.
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