Gochujang Onirigi Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/gochujang-onirigi-recipe/
