Description
These Spicy Tuna Onigiri combine creamy Kewpie mayo, gochujang heat, and savory tuna wrapped in seaweed for a flavorful, handheld Japanese and Korean-inspired snack.
Ingredients
Units
Scale
- 1 cup rice (must be Japanese short-grain or medium grain rice because it is sticky), cooked
- 1 can (approx. 140-150 g) tuna (I love using Korean canned tuna, but any type works)
- 2 tbsp Kewpie mayo
- 1 tbsp gochujang
- 1/2 tbsp roasted sesame seeds
- 2-3 packs roasted seaweed snacks
Instructions
- Rinse the rice until the water runs clear, then cook according to package instructions. Let it cool slightly until warm but not hot to the touch.
- In a small bowl, combine the rice tuna, Kewpie mayo, gochujang, and roasted sesame seeds. Mix until rice is thoroughly coated and turned and even orange color.
- Wet your hands with water and sprinkle them lightly with salt to prevent sticking. Take a scoop of the rice (about 1/3 cup) and gently mold the rice into a triangle or round shape, pressing lightly so it holds together.
- Into a plastic bag, add the roasted seaweed. Seal the bag and use your hands to crush the seaweed into little tiny pieces.
- Add the rice balls into the plastic bag one by one. Being careful not to crush the rice ball, coat it in the seaweed bits.
- Enjoy immediately or store in an airtight container for up to a few hours at room temperature. For longer storage, wrap tightly and refrigerate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2-3