Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1 can (5 oz) tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce (more for extra spice!)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 4 sheets nori (seaweed)
- Salt (to taste)
- Optional: sliced green onions for garnish
Instructions
- Rinse sushi rice until water runs clear, then cook with 2 1/2 cups of water in a rice cooker or pot for 15-20 minutes.
- Mix drained tuna with mayonnaise, Sriracha, soy sauce, and sesame oil in a bowl.
- Once rice is cooked, wet hands, take a handful of rice, flatten it, add a spoonful of tuna, and shape into a triangle or oval.
- Wrap each onigiri with a strip of nori, leaving one side open for easy handling.
Notes
- Adjust Sriracha to taste for desired spice level.
- Use wet hands to prevent rice from sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Cooking, Mixing, Shaping
- Cuisine: Japanese
- Diet: High Protein