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Gochujang Onigiri Recipe

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★★★★★

4.8 from 56 reviews

This Gochujang Onigiri recipe offers a flavorful twist on the classic Japanese rice ball by incorporating a spicy, tangy gochujang rice mixture paired with a creamy tuna filling. These compact triangle-shaped snacks are easy to prepare, combining fermented Korean chili paste with savory tuna mayo, making them perfect for lunchboxes, picnics, or a quick snack. Wrapped optionally with nori and garnished with fresh spring onions, they bring a fusion of Korean and Japanese flavors in every bite.

Ingredients

Scale

Rice Mixture

  • 100g cold cooked sushi rice (approx. 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

Tuna Filling

  • 125g tin of tuna
  • 1 tbsp mayonnaise
  • 1 tsp black pepper
  • 1 spring onion, finely chopped

For Serving (Optional)

  • 1 piece of nori sheet, cut into 4 equal slices
  • 1 spring onion, finely chopped

Instructions

  1. Prepare the Rice Mixture: In a bowl, thoroughly mix cooked sushi rice with gochujang, soy sauce, sesame oil, gochugaru flakes, sugar, minced garlic, minced ginger, and ketchup until every grain is evenly coated with a vibrant orange-red mixture.
  2. Make the Tuna Filling: In a separate bowl, combine the drained tuna, mayonnaise, black pepper, and finely chopped spring onion to create a creamy and flavorful filling.
  3. Form the Onigiri: Lay a large sheet of cling film on a clean surface. Place a spoonful of the rice mixture in the center of the cling film square, then add a spoonful of tuna filling on top. Cover the tuna with another spoonful of rice. Bring the four corners of the cling film together and firmly compress the rice and tuna into a compact triangular shape. Refrigerate the shaped Onigiri for at least 10 minutes to set. Repeat to make remaining Onigiri.
  4. Serve: Once chilled, unwrap the Onigiri and optionally wrap a slice of nori around two sides of each triangle. Sprinkle with finely chopped spring onion for added freshness, and enjoy your spicy, savory snack!

Notes

  • Using cold cooked sushi rice is essential for the proper texture and ease of shaping Onigiri.
  • The cling film helps to mold the rice balls without sticking to your hands.
  • The nori wrapping is optional but adds a classic flavor and texture contrast.
  • You can adjust the level of spiciness by varying the amount of gochujang and gochugaru flakes according to your preference.
  • Store made Onigiri in the fridge and consume within 24 hours for best freshness.

Keywords: Gochujang Onigiri, Spicy Tuna Rice Balls, Korean Japanese Fusion Snack, Sushi Rice Recipe, Easy Onigiri

Find it online: https://thefoodrecipe.com/gochujang-onigiri-recipe/