Spicy Tuna Onigirazu

Name: Spicy Tuna Onigirazu
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 100 g Sushi rice (uncooked); 120 ml Water; 124 g Fresh tuna; 2 Nori sheets; 30 g Frozen edamame; 1 tbsp Soy sauce; 1 tsp Sesame oil (optional); 1 tbsp Mayonnaise; 1 tsp Sriracha; 1 tbsp Sesame seeds; 1 tbsp Rice vinegar; 1 tsp Sugar; 1/4 tsp Salt

Carla Bolaños @cook_18330483

Onigirazu is one of my favorite ways to enjoy sushi at home. It's incredibly versatile—you can fill it with whatever sounds good or whatever ingredients you already have on hand. Unlike traditional sushi rolls, it's much easier to assemble, making it perfect for a quick, satisfying meal without sacrificing flavor. Today’s version features fresh tuna, edamame, spicy mayo, and sushi rice wrapped in nori.

Carla Bolaños @cook_18330483

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Ingredients

45 mins

2 servings

100 gSushi rice (uncooked)
120 mlWater
124 gFresh tuna
2Nori sheets
30 gFrozen edamame
1 tbspSoy sauce
1 tspSesame oil (optional)
1 tbspMayonnaise
1 tspSriracha
1 tbspSesame seeds
1 tbspRice vinegar
1 tspSugar
1/4 tspSalt

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Steps

45 mins

1

Rinse sushi rice until water runs almost clear.
2

Cook rice with water in a rice cooker. Let rest covered for 10 minutes.
3

Boil edamame for 3-5 minutes, drain, and cool.
4

Mix rice vinegar, sugar, and salt. Fold into hot rice, then cool until warm.
5

Cut tuna into small cubes. Mix with soy sauce and sesame oil.
6

Mix mayonnaise and sriracha in a small bowl.
7

Place a nori sheet shiny side down, like a diamond.
8

Add half the rice to the center, shaping it into a square.
9

Layer with half the tuna, edamame, spicy mayo, and sesame seeds.
10

Cover with remaining rice.
11

Fold the four corners of the nori over the filling, wrapping it like a present.
12

Repeat with the second nori sheet and remaining ingredients.
13

Let rest seam side down for 5-10 minutes.
14

Cut each onigirazu in half with a damp knife.