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Spicy Tuna Yaki Onigiri with Kimchi

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These spicy tuna yaki onigiri are a fantastic fusion of Korean and Japanese flavors. The crispy rice exterior gives way to a burst of tangy, umami goodness from the filling, made with canned tuna, kewpie mayo, gochujang and kimchi. With every bite, you’ll experience a satisfying crunch and a delightful explosion of taste.

5 tuna kimchi yaki onigiri aligned on a white plate

My favorite part about these tuna yaki onigiri? The grilled rice layers! The glossy CRUNCH goes so well with the creaminess of the spicy tuna.

They are so easy to make (especially with an onigiri mold) and are perfect for a quick on-the-go snack or to bring to a party or gathering with family and friends – just like my Tuna Mayo Jumeokbap. I’m 100% certain that they’ll impress everyone.

I wanted to make yaki onigiri with spicy tuna and kimchi, so you could say they’re a fusion of Japanese and Korean flavors (adding my Korean touch wherever possible). In Korea, the equivalent of onigiri is called samgak kimbap (삼각김밥 – triangle kimbap). Whenever I have a small hunger or don’t have time to sit down at a restaurant, I grab one from a convenience store.

But I have to say, I much prefer yaki onigiri, just because of their crispy sides! The crunchy layers add so much texture!

What is yaki onigiri?

Yaki onigiri is a Japanese dish made with grilled rice balls. The word “yaki” means grilled or cooked over direct heat, while “onigiri” refers to rice balls that are usually shaped into triangles or rounds.

They are made with white short-grain rice and often filled with savory ingredients such as umeboshi (pickled plum), bonito flakes, or grilled salmon. After being shaped into rounds or triangles, the rice balls are grilled or pan-fried until they become crispy on the outside.

The two sides of the onigiri are typically brushed with a mixture of soy sauce and/or mirin, but some people like to use miso or mayonnaise instead.

You can serve yaki onigiri as a snack or side dish, and you can enjoy it on its own or pair it with various toppings, such as nori seaweed, sesame seeds, or furikake seasoning.

yaki onigiri filled with spicy tuna and kimchi aligned on a plate

WHY YOU’LL LOVE THIS RECIPE

  • Portable and convenient. Yaki onigiri is a particularly popular snack in Japan and other parts of Asia because it’s easy to make and can be eaten on the go. It’s a great option for a quick, filling snack that you can take with you anywhere.
  • Umami flavor. The soy sauce/mirin mixture brushed on the sides adds a salty-sweet flavor that complements the filling. And the filling itself is packed with umami-rich ingredients like kimchi, gochujang (Korean red pepper paste), kewpie mayo, making these tuna yaki onigiri a flavor bomb in every bite.
  • Crunchy texture. The combination of a crispy exterior and soft and chewy rice on the inside is super satisfying.
  • Easy to make. These tuna yaki onigiri only require a few simple ingredients and minimal cooking skills. The process involves shaping the rice into a triangle or ball, adding the desired filling, and grilling or pan-frying until crispy.

Ingredients

rice

  • sushi rice – use short-grain rice specifically made to make sushi.

Note: The term “sushi rice” can have two interpretations:

  1. Sushi rice can refer to a specific type of short-grain rice that is commonly used in making sushi. This rice has a sticky texture that makes it easy to form sushi rolls or other shapes. The rice for making yaki onigiri usually isn’t seasoned hence I am referring to this interpretation when indicating “sushi rice”.
  2. Sushi rice can also refer to the seasoned rice used in making sushi, which includes vinegar, sugar, and salt. This rice is an essential component of sushi and provides the base for a variety of different sushi styles and preparations.
  • furikake – furikake is not compulsory when making yaki onigiri but it adds a lot of umami to the rice.
  • soy sauce – use regular soy sauce, be sure not to use dark soy sauce which would make these yaki onigiri too salty.
  • mirin – brushing yaki onigiri with mirin not only enhances the taste but also helps to caramelize the rice and create a crispy texture on the outside. It also adds a touch of sweetness to balance out the saltiness of the soy sauce.
  • nori seaweed – this is optional. I usually don’t wrap the yaki onigiri with seaweed when I make them and instead, add furikake to the rice to get the seaweed flavor. However, if I’m bringing the onigiri to share with friends or family (or for the purpose of photographing them in this case) I may choose to wrap them with nori.

spicy tuna

  • canned tuna – you can use canned tuna in water or in oil. But using tuna in oil adds some creaminess and flavor to the spicy tuna. I recommend using Korean canned tuna which tastes better than regular tuna because it’s made with higher quality tuna. This results in a richer and more flavorful tuna that’s less salty and has a better texture.
  • kewpie mayo (Japanese mayonnaise) – kewpie mayo provides a creamier texture and richer taste compared to regular mayonnaise, so if you can, use kewpie mayo. If you don’t have kewpie mayo, you can use regular mayonnaise, but in this case, I suggest adding a pinch of salt. Kewpie mayo has a slightly saltier taste than regular mayonnaise due to the addition of monosodium glutamate (MSG) so I did not add salt to this recipe. However, if you’re using regular mayonnaise, make sure to add a bit of salt.
  • gochujang (Korean red pepper paste) – gochujang brings some spiciness to the tuna mayo but if you prefer making regular tuna mayo, feel free to skip gochujang.
  • kimchi – make sure you chop the kimchi finely and drain the excess liquid.
  • sesame oil – adds a nutty flavor to the spicy tuna.
ingredients

How To Make spicy tuna yaki onigiri?

  1. Prepare the rice – Be careful not to overcook the rice. For more details on how to cook the perfect rice, check my guide here. Allow the rice to cool a little before shaping the yaki onigiri.
  2. In a bowl, mix together the cooked rice and the furikake. Set aside.
  3. Prepare the tuna – In another bowl, combine tuna, kewpie mayo, gochujang, kimchi and sesame oil. Mix well.
  4. Shape the yaki onigiri – Wet your hands before shaping the onigiri, or alternatively wear some gloves so that the rice doesn’t stick.
  5. Using an onigiri mold, place some rice at the bottom of the mold, add the tuna filling in the center (Note 3) and top it with more rice (be sure to add some rice on the sides to prevent the filling from slipping away). Press it down firmly to shape the onigiri. If you don’t have a mold, you can shape it by hand. Start by shaping a large rice ball, flattening it a little, and making a hole in the middle. Add the filling, then close the ball and shape it into a triangle with soft edges.
  6. Repeat for all onigiri.
4 step by step photos
  1. Pan-fry the onigiri – In a small bowl, mix soy sauce and mirin.
  2. Heat a large pan over medium heat and add a generous amount of cooking oil to prevent the rice from sticking or burning. Add the onigiri to the pan and fry for 2-3 minutes on each side or until golden brown and crispy.
  3. Turn the heat on low and lightly brush the top of the onigiri with the soy sauce mixture. Turn it around and cook for 1 minute. Repeat on the other side.

Note: Yaki onigiri is typically grilled using a stove-top grill or an outdoor grill. To grill yaki onigiri, simply heat up the grill to medium-high heat and place the onigiri on the grill. However, pan-frying it is a more accessible option since most of us have a pan at home.

yaki onigiri with tuna and kimchi step by step
  1. Wrap the nori strips around the onigiri.
  2. Serve hot or cold.
  3. Garnish (optional) – to wrap the nori strip around the onigiri, place the strip on a flat surface and position the onigiri in the center. Fold the ends of the nori strip underneath the onigiri and press lightly to seal. The strip should wrap around the bottom half of the onigiri, leaving the top half exposed. If the nori strip doesn’t stick, you can add a small amount of kewpie mayo to both ends to help it adhere.
tuna yaki onigiri with kimchi

Variations

  • Salmon Yaki Onigiri – you can replace canned tuna with canned salmon or freshly cooked salmon.
  • Use miso paste to brush the onigiri – mix some miso paste with sugar and mirin instead of soy sauce and mirin.
  • Cheese Yaki Onigiri – add a cube of cheese in the center of the rice ball before pan-frying for a cheesy yaki onigiri.
  • Teriyaki Yaki Onigiri – brush the onigiri with teriyaki sauce before pan-frying for a sweet and savory flavor.

Serving

How to serve yaki onigiri?

You can serve yaki onigiri as a side dish to accompany other Japanese dishes such as miso soup, tempura, or grilled fish. Or, you can have it on the go as a quick and satisfying snack.

What to serve with yaki onigiri?

Some common dishes to serve with yaki onigiri include miso soup, pickled vegetables, grilled fish or meat, and Japanese-style salads such as sunomono.

How to Store, freeze and Reheat?

Store

Wrap the yaki onigiri individually in plastic wrap or place them in an airtight container and store them in the refrigerator for up to 3 days.

Freeze

Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Note that the texture of the rice will be altered if frozen.

Reheat

To reheat yaki onigiri, you can either pan-fry them again over medium-high heat for a few minutes on each side until crispy or you can microwave them for 30 seconds to 1 minute, depending on the strength of your microwave. If microwaving, it’s best to wrap the onigiri in a damp paper towel to prevent them from drying out.

Emma’s Tips

  • Use a rice cooker – a rice cooker is the easiest and most foolproof way to make perfect sushi rice. If you don’t have one, you need to master some technique to cook it on the stovetop. Here is a guide for all cooking methods.
  • Use the right type of rice – as mentioned above, use sushi rice only.
  • Make sure the rice is not too wet – wet rice is difficult to form into onigiri. Make sure to use the proper rice/water ratio.
  • Wet your hands or use gloves – wet your hands with water or wear some gloves to avoid the rice sticking to your hands when shaping the onigiri.
  • Use an onigiri mold – this onigiri mold is the one I use. It is not necessary (you can make them manually – check my recipe instructions) however using a mold makes the process much faster and gives you PERFECT and regular triangles every time.
  • Use a non-stick pan for pan-frying – if not using a non-stick pan, you risk breaking the yaki onigiri when flipping them over.
tuna yaki onigiri split in two showing the spicy tuna filling

RECIPE FAQ

Onigiri is a Japanese rice ball typically filled with various ingredients and formed into a triangular or cylindrical shape.

Yaki onigiri is a grilled or pan-fried version of onigiri that is brushed with soy sauce, mirin, or other seasonings before cooking.

The only rice you should use is sushi rice. If not, your yaki onigiri will fall apart.

If your yaki onigiri is falling apart, there are a few possible reasons:

  1. The rice may not be sticky enough. Make sure to use short-grain sushi rice and rinse it thoroughly before cooking. Once cooked, allow the rice to cool slightly before shaping it into onigiri.
  2. The onigiri may not be packed tightly enough. When shaping the onigiri, make sure to press the rice together firmly to create a compact and sturdy shape.
  3. The rice may be too dry. If the rice is too dry, it will be more prone to falling apart. Consider adding a bit more water to the rice when cooking.

Yes, if you cooked sushi rice, for instance if you made sushi the day before. Not if it is regular rice.

Warm rice is more pliable and easier to shape than cold rice. When the rice is warm, it is stickier and holds together better. But you can still use cold rice.

Looking for more easy-to-make Japanese recipes?

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yaki onigiri with tuna and kimchi lined on a plate

Spicy Tuna Yaki Onigiri with Kimchi

These spicy tuna yaki onigiri are both cute and super delicious. The crispy rice exterior gives way to a burst of tangy, umami goodness from the filling, made with canned tuna, kewpie mayo, gochujang and kimchi. With every bite, you'll experience a satisfying crunch and a delightful explosion of taste.
5 from 7 votes
Print Pin Rate
Course: Side Dish, Snack
Cuisine: Japanese, Korean
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12 onigiri
Calories per serving: 258kcal
Author: Emma Choi

Equipment

Ingredients

rice

  • 4 rice cooker cups uncooked sushi rice | equals 600g / 1.3 lb uncooked sushi rice (Note 1)
  • 6 tbsp furikake
  • 4 tbsp soy sauce
  • 2 tbsp mirin
  • cooking oil
  • nori sheets, cut into thin strips | optional

spicy tuna

  • 150 g canned tuna (in water or oil), drained | equals 1 can of tuna
  • 80 g kewpie mayo
  • 1 tsp gochujang | Korean red pepper paste
  • 80 g kimchi, chopped (here is my kimchi recipe)
  • 1 tsp sesame oil

Instructions

  • Prepare the rice – Be careful not to overcook the rice. For more details on how to cook the perfect rice, check my guide here. Allow the rice to cool a little before shaping the yaki onigiri.
  • In a bowl, mix together the cooked rice and the furikake. Set aside.
  • Prepare the tuna – In another bowl, combine tuna, kewpie mayo, gochujang, kimchi and sesame oil. Mix well.
  • Shape the yaki onigiri – Wet your hands before shaping the onigiri, or alternatively wear some gloves so that the rice doesn’t stick (Note 2).
  • Using an onigiri mould, place some rice at the bottom of the mould, add the tuna filling in the centre (Note 3) and top it with more rice (be sure to add some rice on the sides to prevent the filling from slipping away). Press it down firmly to shape the onigiri. If you don't have a mould, you can shape it by hand. Start by shaping a large rice ball, flattening it a little, and making a hole in the middle. Add the filling, then close the ball and shape it into a triangle with soft edges.
  • Repeat for all onigiri.
  • Pan-fry the onigiri – In a small bowl, mix soy sauce and mirin.
  • Heat a large pan over medium heat and add a generous amount of cooking oil to prevent the rice from sticking or burning. Add the onigiri to the pan and fry for 2-3 minutes on each side or until golden brown and crispy (Note 4).
  • Turn the heat on low and lightly brush the top of the onigiri with the soy sauce mixture. Turn it around and cook for 1 minute. Repeat on the other side.
  • Garnish (optional) – to wrap the nori strip around the onigiri, place the strip on a flat surface and position the onigiri in the centre. Fold the ends of the nori strip underneath the onigiri and press lightly to seal. The strip should wrap around the bottom half of the onigiri, leaving the top half exposed. If the nori strip doesn't stick, you can add a small amount of kewpie mayo to both ends to help it adhere.
  • Serve hot or cold.

Notes

1. Rice – make sure you use short-grain sushi rice for the rice to stick properly.
2. Shape the onigiri while the rice is still slightly warm. Do not place the rice in the refrigerator or shape the onigiri with cold rice. It will be harder to make it stick together.
3. Filling – do not overcrowd the center with filling or the filling may slip away or you may not be able to close the onigiri.
4. Pan-frying – according to the strength of your stove, adjust the heat to prevent the onigiri from turning dark or burnt. Keep an eye on the onigiri as they cook, and adjust the heat as necessary to ensure they cook evenly and don’t become overcooked or charred.

Video

Nutrition

Calories: 258kcalCarbohydrates: 43gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 7mgSodium: 666mgPotassium: 96mgFiber: 2gSugar: 2gVitamin A: 150IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Tried this recipe? Take a pic and mention @thatcutedish on Instagram, I’d love to see all your creations! Don’t forget to leave a rating and comment below : )

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