Spicy tuna yaki onigiri stuff a sriracha-mayo tuna filling into furikake rice triangles, get a teriyaki brush and air-fry at 180 °C for 15 minutes until the outside crisps. Canned tuna, one cup of rice, and a triangle mold (or your hands) — crunchy grilled-style onigiri in half an hour. Makes about 4; serves 2.
Instructions
- 1
Drain the tuna into a bowl, add the mayo and sriracha, and mix into a spicy filling.
- 2
Season the warm rice with a splash of rice vinegar and the furikake; mix well.
- 3
Fill a triangle mold (or your hands) with rice and press a pocket in the center.
- 4
Add a spoonful of tuna filling and seal it with more rice; press into shape.
- 5
Place the onigiri in the air-fryer basket and brush the outsides with teriyaki sauce.
- 6
Air-fry at 180 °C / 350 °F until crispy.
15:00
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Frequently Asked Questions
I don’t have an onigiri mold — what now?
Wet your hands, salt your palms lightly and press the rice into triangles by hand — that’s how onigiri were shaped long before molds. A ramekin lined with plastic wrap also works for the pocket-and-seal step.
Why brush the sauce on before air-frying?
Yaki onigiri means “grilled onigiri” — the sugars in the teriyaki caramelize in the hot air and form the crackly, lacquered crust that defines the dish. Brushed after cooking, the same sauce just makes the rice wet.
Can I pan-fry instead of using an air fryer?
Yes — a lightly oiled non-stick pan over medium heat, a few minutes per side until each face is golden and crisp. That’s the traditional yaki method; the air fryer just does all sides at once.