Uploaded September 2025 | Updated September 2026, 2 weeks ago
Spicy Tuna Yaki Onigiri
Makes 8 | Prep & cooking 15 mins (+ 20 mins resting time)
2 x 230g Coles Microwaveable Sushi Rice
2 tbs Coles Peri Peri Mayonnaise
1 tbs Coles Everything Bagel Seasoning
95g can Coles Tuna Chunks in Springwater, drained, flaked
2 tbs Coles Vegetable Oil
3 tsp Coles Peri Peri Mayonnaise, extra
1/2 sheet Coles Asia Nori Sheets, cut into 8 strips (10cm x 2cm)
1. Cook rice following packet directions. Place rice in a large bowl, add the mayonnaise and bagel seasoning, stir until well combined. Divide rice into 16 equal portions.
2. Press one of the rice portions into the mould. Place one-eighth of the tuna in the centre and cover with another portion of rice. Press firmly. Remove from mould and place onigiri on a plate. Repeat with remaining seasoning, rice and tuna to make 8 triangles. (Alternatively, place a large piece of plastic wrap on a clean surface. Place one portion of rice, then one-eighth of the tuna. Top with another portion of rice. Wrap it into a ball using the plastic wrap, shaping it into a triangle. Place seasoning on a plate and press each side to coat in seasoning. Repeat with rice, tuna and seasoning).
3. Heat oil in a medium frying pan over medium heat. Cook onigiri in batches for 2-3 mins each side or until golden brown.
4. Place a little extra mayonnaise on the seaweed strips and fold over onigiri to serve.
Spicy Tuna Yaki Onigiri
Makes 8 | Prep & cooking 15 mins (+ 20 mins resting time)
2 x 230g Coles Microwaveable Sushi Rice
2 tbs Coles Peri Peri Mayonnaise
1 tbs Coles Everything Bagel Seasoning
95g can Coles Tuna Chunks in Springwater, drained, flaked
2 tbs Coles Vegetable Oil
3 tsp Coles Peri Peri Mayonnaise, extra
1/2 sheet Coles Asia Nori Sheets, cut into 8 strips (10cm x 2cm)
1. Cook rice following packet directions. Place rice in a large bowl, add the mayonnaise and bagel seasoning, stir until well combined. Divide rice into 16 equal portions.
2. Press one of the rice portions into the mould. Place one-eighth of the tuna in the centre and cover with another portion of rice. Press firmly. Remove from mould and place onigiri on a plate. Repeat with remaining seasoning, rice and tuna to make 8 triangles. (Alternatively, place a large piece of plastic wrap on a clean surface. Place one portion of rice, then one-eighth of the tuna. Top with another portion of rice. Wrap it into a ball using the plastic wrap, shaping it into a triangle. Place seasoning on a plate and press each side to coat in seasoning. Repeat with rice, tuna and seasoning).
3. Heat oil in a medium frying pan over medium heat. Cook onigiri in batches for 2-3 mins each side or until golden brown.
4. Place a little extra mayonnaise on the seaweed strips and fold over onigiri to serve.
