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Spicy Tuna w/Crispy Rice

My family loves spicy tuna rolls and I'm sure they'll be excited to try these!  Adapted from Ravenous Couple.

Courtesy of Karolyn of FOODjimoto.com website


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Prep Time: 15 | Cook Time: 15 | Ready In: 30
Ingredients: Print   Add to cart
US Metric
  • 1/4 lb. sushi grade tuna
  • 1 tablespoon mayonnaise (kewpie brand preferred)
  • 1 tablespoon Sriracha (use more or less according to taste)
  • 1/2 teaspoon sesame oil
  • 1 tablespoon thinly chopped chives or green onions
  • 2 cups rice, cooked and seasoned for sushi
  • 1 tablespoon shiro goma (white sesame seeds)
  • 1 tablespoon kuro goma (black sesame seeds)
  • about 1 tablespoon Aloha shoyu or teriyaki sauce

optional: shiso (perilla) leaves & diced jalapeño


Cooking Process:

Mix the sashimi with 1 tablespoon each, mayonnaise and Sriracha, plus 1/2 teaspoon sesame oil, cover, and refrigerate. 

I just realized my readers may need a primer on making sushi rice. It's simple to use the instant sushi seasoning as I did in my Homestyle Sushi Bar post, but this time I used the vinegar, sugar and salt mixture. You can find a good sushi rice primer on La Fuji Mama's Sushi Rice, the Secret Behind Delicious Sushi post if you haven't made sushi rice.

After the rice has cooled, make the onigiri using a plastic mold you can find at an Asian market. I was taught the proper way to make onigiri is to compact the rice loosely, but this time, since the onigiri will be fried, pack the rice in a little more firmly so it won't fall apart while frying.

After making the onigiri, I brushed a small amount of Red Shell's teriyaki sauce, which I always have on hand since my neighbor is Hiro Watanabe, owner of Red Shell Foods. You can use plain shoyu too. Then, I dipped the onigiri in the goma (sesame seeds).

The three on the left, I rolled in the sesame seeds, and the others I put the sesame seeds on my fingers and pressed them onto the onigiri. I liked that better.

Then I took the onigiri outside to fry them with a butane stove I use for shabu shabu. I like to fry foods outside, that way the whole house doesn't smell like oil. One day, I will have to break down and buy the enclosed fryer that the Ravenous Couple used in their post. Fry the onigiri and drain well.

Note: Be sure to use a splatter screen--the oil will pop!

Top the yaki onigiri with spicy tuna chunks, top with chopped chives, green onions, or chopped/sliced jalapeños. Garnish with shiso leaves.

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