Spicy Tuna Onigiri Pressure Cooker Recipe
Quick and easy spicy tuna onigiri made with creamy spicy mayo tuna and soft rice, wrapped in crispy seaweed. Perfect as a snack or light meal.
Equipment
- 1 Mixing bowl
- 1 Rice paddle
- 1 Plastic wrap
Ingredients
Main ingredients
- 3 cups Cooked short grain rice see Notes below for how much uncooked rice is needed if preparing fresh
- 0.5 sheet Nori or 2 sheets if preferred
- 0.5 teaspoon Salt
- 0.5 teaspoon Black sesame seeds or regular toasted sesame seeds (optional)
- Water to moisten rice paddle
- 5.29 oz Canned tuna in oil or use canned tuna in water
- 2 tablespoon Mayonnaise or regular mayo
- 1 tablespoon Sriracha or any hot sauce
Instructions
Instructions
- Transfer freshly cooked or warm rice to a large bowl and season with salt. Mix well. Cover with a lid and keep warm. (Or use cold day-old rice reheated in the microwave).
- Open the canned tuna and strain it well using a fine sieve. Press to remove liquids. In a small bowl, mix strained tuna with mayo and sriracha. Set aside.
- Lay a 15 x 15 inch sheet of plastic wrap on a clean surface. Moisten rice paddle with water and divide rice into four portions.
- Scoop ¾ cup of rice into the center of the plastic wrap. Flatten into a circle about ½-inch thick.
- Divide tuna mixture into four portions. Place one portion in the center of the flattened rice.
- Twist the plastic wrap to form a circular ball, pressing filling into the center. Flatten slightly and shape into a triangle using your fingers.
- Prepare nori by cutting into strips. Wrap one strip around the base of the triangle rice ball (rough side in).
- Garnish rice ball with sesame seeds. Enjoy fresh!
Notes
To prepare freshly cooked rice: rinse 225g (1 cup + 2 tbsp) of uncooked sushi rice, cook in rice cooker or pot using knuckle water method. Let rest after cooking for best texture.