Dessert

Gochujang Onigiri Recipe

ByElena Hart February 23, 2026February 23, 2026

Introduction

Gochujang Onigiri is a flavorful twist on the classic Japanese rice ball, blending the spicy sweetness of gochujang with savory tuna filling. This easy-to-make snack is perfect for lunchboxes or a quick bite any time of day.

Three triangular-shaped onigiri rice balls sit on a round white plate with a thin brown rim, placed on a white marbled surface. Each rice ball is made of orange-tinted rice, evenly compacted to form a smooth texture. In the middle of each onigiri, a strip of dark, slightly shiny seaweed wraps around horizontally. On the top corner of every ball, fresh green onion slices lay as a garnish, adding a bright green contrast to the warm orange and dark seaweed. The lighting is soft, showing the details of the rice grains and the glossy surface of the seaweed clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 piece of nori sheet, cut into 4 equal slices (optional)
1 spring onion, finely chopped (for serving and filling)

100g cold cooked sushi rice (about 75g uncooked sushi rice)
1 tsp gochujang

1 tsp soy sauce
1 tsp sesame oil

1/2 tsp gochugaru flakes
1 tsp sugar
1/2 tsp minced garlic

1/2 tsp minced ginger
1 tsp ketchup
125g tin of tuna

1 tbsp mayonnaise
1 tsp black pepper

Instructions

Step 1: In a bowl, combine the cooked sushi rice with gochujang, soy sauce, sesame oil, gochugaru flakes, sugar, minced garlic, minced ginger, and ketchup. Mix thoroughly until every grain is evenly coated with the orange-red seasoning.

Step 2: In another bowl, mix the tuna, mayonnaise, black pepper, and finely chopped spring onion to make the filling.
Step 3: Place a large piece of cling film on a flat surface. Spoon a portion of the rice mixture onto the center. Add a spoonful of the tuna filling in the middle, then cover with more rice. Gather the cling film corners and press to shape the Onigiri into a compact triangle. Refrigerate for at least 10 minutes. Repeat with the remaining ingredients.
Step 4: After chilling, wrap each Onigiri with a slice of nori over two sides. Sprinkle with remaining spring onion if desired and serve.

Tips & Variations

Use warm rice for easier shaping, but chill onigiri in the fridge to help them hold their form better.
Substitute tuna with cooked salmon, crab, or a vegetarian option like mashed avocado for variety.
Adjust the amount of gochujang to suit your preferred spice level.

If you can’t find gochugaru flakes, a pinch of chili flakes can work as a substitute.

Storage

Store wrapped in cling film in the refrigerator for up to 24 hours. For best texture, consume within the day. Reheat briefly in a microwave if desired, but nori may become less crisp. For longer storage, freeze before wrapping with nori and thaw fully before eating.

How to Serve

The image shows three triangular-shaped onigiri made of reddish-orange rice, each wrapped with a thick strip of dark seaweed around the middle. On top of each onigiri, there are thin slices of green onion as garnish. They are placed on a round white plate with a subtle beige rim, resting on a white marbled surface. The rice texture is well-defined and slightly glossy, and the seaweed has a smooth, slightly shiny appearance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cooked rice instead of sushi rice?

Sushi rice is preferred because of its sticky texture that helps the onigiri hold together. Using regular long-grain rice might cause the onigiri to fall apart more easily.

Is gochujang very spicy?

Gochujang has a mild to moderate heat with a slightly sweet and fermented flavor. You can adjust the quantity used to make the onigiri as mild or spicy as you like.