How to Make Spicy Tuna Onigiri (Traditional & Healthy Version)
Spicy Tuna Onigiri, or nasi kepal tuna pedas, is a delicious Malaysian twist on the classic rice ball snack, inspired by Japanese cuisine and infused with local flavors. In Malaysia’s vibrant multicultural food scene, rice balls are popular comfort foods, perfect for on-the-go lunches or light meals. This version features a spicy filling made with tuna, cili padi, and local aromatics like daun limau purut (kaffir lime leaves) and serai (lemongrass), wrapped in nori for an extra layer of umami. The combination of fluffy rice and a zesty, protein-packed tuna filling delivers a satisfying bite that’s ideal for busy Malaysians seeking healthy, convenient meals. What makes Spicy Tuna Onigiri stand out in Malaysia is its adaptability and use of local ingredients. While the concept originated in Japan, Malaysians have embraced it, blending flavors like cili api, light soy sauce, and fresh herbs to create a taste that’s uniquely ours. Whether enjoyed for lunch or as a snack, this recipe offers bold flavors with a balance of heat, fragrance, and nutrition. It’s also an excellent choice for those tracking calories, as it’s light yet filling, making it suitable for work, school, or picnics.
Ingredients
- 2 cups Cooked short-grain rice (use sushi rice or local nasi pulut for best texture)
- 1 can (120g) Canned tuna in water (drained)
- 2 pcs Cili padi (bird’s eye chili) (finely chopped)
- 1 stalk Serai (lemongrass) (white part only, finely chopped)
- 1 leaf Daun limau purut (kaffir lime leaf) (finely sliced)
- 2 tbsp Mayonnaise (low-fat) (can substitute with Greek yogurt)
- 1 tsp Light soy sauce (to taste)
- 2 sheets Nori (seaweed sheets) (cut into strips)
- 1/4 tsp Salt (for seasoning rice)
- 1/8 tsp Black pepper (to taste)
Step-by-step instructions
Step 1 · Prepare the rice by cooking short-grain rice until fluffy
Prepare the rice by cooking short-grain rice until fluffy. Let it cool slightly so it is warm but not hot.
Step 2 · In a bowl
In a bowl, mix drained tuna, cili padi, chopped serai, daun limau purut, low-fat mayonnaise, and soy sauce. Stir until well combined.
Step 3 · Season the cooked rice with salt and gently mix to distribute evenly
Season the cooked rice with salt and gently mix to distribute evenly.
Step 4 · Wet your hands with clean water to prevent sticking
Wet your hands with clean water to prevent sticking. Scoop about 1/4 cup of rice into your palm and flatten it.
Step 5 · Place 1-2 teaspoons of the spicy tuna filling in the center
Place 1-2 teaspoons of the spicy tuna filling in the center, add more rice on top, and gently shape into a triangle or ball.
Step 6 · Wrap a strip of nori around each rice ball
Wrap a strip of nori around each rice ball. Repeat with the remaining ingredients.
Step 7 · Serve immediately or wrap tightly in cling film for lunchboxes
Serve immediately or wrap tightly in cling film for lunchboxes.
Why this recipe is healthy
Choosing Spicy Tuna Onigiri for lunch is a smart choice for calorie-conscious individuals. It uses low-fat and high-protein ingredients, is portion-controlled, and contains fiber from rice and herbs. With minimal oil and the option to use Greek yogurt, it's lower in calories than many traditional Malaysian rice dishes. The inclusion of local aromatics adds flavor without excess sodium or fat.
A note on tradition
In Malaysia, rice balls like onigiri are a popular lunchbox staple, especially among families who appreciate quick, portable meals with local flavors. This recipe reflects our multicultural heritage, fusing Japanese techniques with Malaysian spices and herbs. It’s commonly enjoyed during school or work lunches, picnics, or as a light meal during festive gatherings.