Seaweed-Wrapped Rice Balls with Spicy Tuna Filling

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Tender sushi rice formed into neat triangles and wrapped in crisp nori sheets, filled with a creamy, spicy tuna mix that offers a perfect balance of heat and umami. This Japanese-inspired sushi recipe, ready in about 45 minutes, pairs sushi rice, water, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sushi rice
• 2 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 5 nori sheets
• 8 oz fresh tuna sashimi-grade
• 3 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 tbsp thinly sliced scallions
• 1 tbsp toasted sesame seeds

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 2 cups sushi rice under cold water until water runs clear, then combine with 2 1/4 cups water in a rice cooker and cook according to manufacturer's instructions.
2. Step 2: In a small bowl, mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved; fold this seasoning gently into the hot cooked rice and let it cool to room temperature.
3. Step 3: Dice 8 oz fresh tuna into small cubes and combine with 3 tbsp mayonnaise, 1 tbsp Sriracha sauce, 1 tsp soy sauce, 1 tsp sesame oil, and 2 tbsp thinly sliced scallions; mix until evenly coated and creamy.
4. Step 4: Lay out one nori sheet and moisten your hands with water to prevent sticking; take about 1/3 cup of sushi rice and shape into a firm triangle approximately 3 inches wide.
5. Step 5: Create a small indentation in the rice triangle and spoon about 2 tbsp of the spicy tuna mixture into the center, then gently mold the rice around the filling to seal it.
6. Step 6: Repeat with remaining rice and filling to make 5 rice balls; sprinkle 1 tbsp toasted sesame seeds over the top of each for a nutty finish.
7. Step 7: Serve the seaweed-wrapped rice balls immediately with soy sauce and pickled ginger on the side for dipping and cleansing the palate.