The Best Ever Spicy Tuna Onigirazu Recipe

Ingredients

Main Ingredients

• 200 g sushi‑grade tuna, diced
• 1 ½ cups short‑grain sushi rice
• 2 tablespoons rice vinegar
• 2 large sheets nori (seaweed)
• ½ avocado, sliced thin
• ¼ cucumber, julienned

Sauce/Marinade

• 3 tablespoons Japanese mayo
• 1 tablespoon sriracha (adjust to heat)
• 1 teaspoon soy sauce
• ½ teaspoon toasted sesame oil

Seasonings & Garnish

• ½ teaspoon salt (for rice)
• ¼ teaspoon white pepper
• 1 tablespoon toasted sesame seeds

Instructions

Assembling the Onigirazu

1. Lay Out Nori. Place one sheet of nori shiny‑side down on a clean bamboo sushi mat (or a piece of parchment). This will be the bottom layer.
2. Spread Rice. Wet your hands to prevent sticking. Take a handful of seasoned rice (about ½ cup) and spread it evenly over the nori, leaving a ½‑inch border at the top edge. The rice should be a thin, even layer.
3. Add Fillings. Arrange a line of the spicy tuna mixture across the center of the rice. Layer cucumber julienne, avocado slices, and a sprinkle of 1 tablespoon toasted sesame seeds on top.
4. Top with Rice and Nori. Place another thin layer of rice over the fillings, again leaving a small border. Finally, cover with the second nori sheet, shiny‑side up, aligning the edges.