Gochujang Onirigi Recipe

Introduction

Gochujang Onigiri is a flavorful twist on the classic Japanese rice ball, combining spicy gochujang and savory tuna for a delicious snack or light meal. It’s easy to make and perfect for packing in lunchboxes or enjoying on the go.

Ingredients

• 1 piece of nori sheet, cut into 4 equal slices for serving (optional)
• 1 spring onion, finely chopped, for serving (optional)
• 100g cold cooked sushi rice (cook around 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
• 1 spring onion, finely chopped

Instructions

1. Step 1: In a bowl, combine the rice, gochujang, soy sauce, sesame oil, gochugaru flakes, sugar, minced garlic, minced ginger, and ketchup. Mix thoroughly until every grain of rice is coated with the orange-red sauce.
2. Step 2: In another bowl, mix the tuna, mayonnaise, black pepper, and chopped spring onion until well combined. This will be your filling.
3. Step 3: Lay a large square of cling film flat. Place a spoonful of the rice mixture in the center, add a spoonful of the tuna filling on top, then cover with another spoonful of rice. Gather all four corners of the cling film and press firmly to shape the Onigiri into a compact triangle. Refrigerate for at least 10 minutes to set.
4. Step 4: Repeat the shaping process with the remaining rice and tuna mixture. When ready to serve, wrap each Onigiri with a strip of nori on two sides and sprinkle with finely chopped spring onion if desired.

Tips & Variations

• For a milder flavor, reduce the amount of gochujang or omit the gochugaru flakes.
• Try adding finely chopped cucumber or avocado to the filling for extra freshness and texture.
• If you don’t have sushi rice, short-grain rice cooked and cooled will work best for shaping.

Storage

Store the Onigiri wrapped in plastic wrap in the refrigerator for up to 24 hours. Refrigeration helps them hold their shape and keeps the filling fresh. To enjoy, eat them cold or at room temperature. Avoid freezing as the texture of the rice may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cooked rice instead of sushi rice?

Yes, short-grain rice cooked and cooled works best as it’s sticky enough to hold the Onigiri shape, while long-grain rice may not hold as well.

Is there a vegetarian alternative to the tuna filling?

Absolutely! You can replace the tuna with mashed seasoned avocado, sautéed mushrooms, or even a mix of cooked sweet potato and sesame oil for a tasty vegetarian option.

Gochujang Onirigi Recipe

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★★★★★

4.6 from 127 reviews

Gochujang Onigiri is a flavorful Korean-Japanese fusion rice ball featuring spicy gochujang-seasoned sushi rice filled with a creamy tuna mayo mixture. This easy no-cook recipe combines the spicy kick of Korean chili paste and flakes with tender sushi rice and savory tuna, making a perfect snack or light meal. Wrapped optionally in nori and garnished with fresh spring onion, these onigiri have a vibrant taste and satisfying texture.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes (for cooking sushi rice)
• Total Time: 35 minutes
• Yield: 4 Onigiri 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Korean-Japanese Fusion

Ingredients

Scale 1x2x3x

For the Rice Mixture

• 100g cold cooked sushi rice (cook 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

For the 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, combine the cold cooked sushi rice with gochujang, soy sauce, sesame oil, gochugaru flakes, sugar, minced garlic, minced ginger, and ketchup. Mix thoroughly so every grain of rice is evenly coated with the spicy, flavorful orange-red sauce.
2. Prepare the Tuna Filling: In another bowl, mix together the drained tuna, mayonnaise, black pepper, and finely chopped spring onion until well combined to create a creamy and savory filling.
3. Form the Onigiri: Lay out a large piece of cling film. Place a spoonful of the rice mixture in the center of the cling film square, then add a spoonful of the tuna filling in the middle of the rice. Top with another spoonful of rice to cover the tuna completely. Gather the cling film corners and press tightly to form a compact triangle-shaped onigiri. Wrap tightly and refrigerate for at least 10 minutes to help the shape hold. Repeat this process with the remaining rice and filling.
4. Serve: After chilling, unwrap each onigiri and optionally wrap two sides with a slice of nori. Sprinkle with finely chopped spring onion for extra freshness and crunch. Enjoy immediately or keep refrigerated until serving.

Notes

• Using cling film helps to shape the onigiri neatly and keeps them compact.
• The rice should be cold before mixing with the sauce to maintain texture.
• Gochujang can be adjusted to taste depending on your preferred spice level.
• These onigiri are best eaten fresh but can be kept refrigerated for up to 24 hours.
• Feel free to omit nori for a gluten-free option or replace mayonnaise with vegan mayo for a vegan twist.

Keywords: gochujang onigiri, spicy tuna rice balls, Korean rice balls, Korean snack, Japanese onigiri, fusion recipe, easy onigiri, no-cook rice balls