Gochujang Onirigi Recipe

Introduction

Gochujang Onigiri is a flavorful twist on the classic Japanese rice ball, infused with the spicy and savory notes of gochujang and filled with a creamy tuna mixture. This easy-to-make snack is perfect for lunchboxes or a quick bite any time of the day.

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 (about 75g uncooked sushi rice)
• 1 teaspoon gochujang
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon gochugaru flakes
• 1 teaspoon sugar
• ½ teaspoon minced garlic
• ½ teaspoon minced ginger
• 1 teaspoon ketchup
• 125g tin of tuna
• 1 tablespoon mayonnaise
• 1 teaspoon black pepper
• 1 spring onion, finely chopped

Instructions

1. Step 1: In a bowl, combine the gochujang, soy sauce, sesame oil, gochugaru flakes, sugar, minced garlic, minced ginger, and ketchup. Add the cold cooked sushi rice and gently mix until every grain is evenly coated with the orange-red sauce.
2. Step 2: In another bowl, mix the tuna, mayonnaise, black pepper, and finely chopped spring onion to create the filling.
3. Step 3: Lay a large piece of cling film on a clean surface. Place a spoonful of the rice mixture in the center. Add a spoonful of the tuna filling on top of the rice, then cover with another spoonful of rice. Bring the corners of the cling film together and firmly press to shape the onigiri into a compact triangle.
4. Step 4: Refrigerate the shaped onigiri for at least 10 minutes to help it hold its form. Repeat the shaping process with the remaining rice and tuna mixture.
5. Step 5: Once chilled, wrap each onigiri with a slice of nori around two sides and sprinkle with chopped spring onion. Serve and enjoy!

Tips & Variations

• For extra flavor, add a small piece of pickled radish inside the filling.
• You can substitute tuna with cooked salmon or crab meat for variety.
• If you prefer less heat, reduce or omit the gochugaru flakes.
• Use freshly cooked rice cooled to room temperature if sushi rice is unavailable, but sushi rice gives the best texture.

Storage

Store the onigiri in an airtight container in the refrigerator for up to 24 hours. To enjoy later, eat cold or warm gently in the microwave for about 20 seconds without the nori to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

You can use regular short-grain rice, but sushi rice has a firmer, stickier texture that helps the onigiri hold its shape better.

Is it necessary to chill the onigiri before serving?

Refrigerating the onigiri helps it firm up and hold its triangle shape, making it easier to handle and eat.

Gochujang Onirigi Recipe

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4.8 from 55 reviews

Gochujang Onigiri is a flavorful Korean-Japanese fusion rice ball recipe featuring sushi rice mixed with spicy and savory gochujang sauce, soy, and sesame oil, filled with a tangy tuna and mayonnaise blend. These compact triangle-shaped snacks are wrapped in optional nori and sprinkled with fresh spring onion, making them perfect for a quick bite or lunchbox treat.

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

Ingredients

Scale 1x2x3x

For Serving (Optional)

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

For The Rice Mixture

• 100g cold cooked sushi rice (cook around 75g uncooked sushi rice)
• 1 teaspoon gochujang
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon gochugaru flakes
• 1 teaspoon sugar
• ½ teaspoon minced garlic
• ½ teaspoon minced ginger
• 1 teaspoon ketchup

For The Filling

• 125g tin of tuna
• 1 tablespoon mayonnaise
• 1 teaspoon black pepper
• 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 until every grain of rice is evenly coated with the orange-red sauce.
2. Prepare the Filling: In another bowl, combine the drained tuna, mayonnaise, black pepper, and finely chopped spring onion. Mix well to incorporate all ingredients evenly.
3. Shape the Onigiri: Place a large piece of cling film on a clean surface. Spoon a portion of the rice mixture into the center of the cling film. Add a spoonful of the tuna filling in the middle of the rice. Top with more rice to cover the filling completely. Gather the four corners of the cling film together and press firmly to compress and mold the rice into a compact triangular shape.
4. Chill the Onigiri: Place the formed Onigiri in the refrigerator for at least 10 minutes to allow it to set and hold its shape. Repeat the shaping process with the remaining rice and filling mixtures.
5. Serve: After chilling, wrap each Onigiri with a slice of nori around two sides, if using. Sprinkle with finely chopped spring onion for garnish. Enjoy immediately or pack for later.

Notes

• Using cold, cooked sushi rice is essential for proper texture and shaping.
• Adjust the amount of gochujang and gochugaru flakes according to your spice tolerance.
• If you don’t have cling film, you can use plastic gloves to shape the Onigiri.
• For a vegan option, replace the tuna and mayonnaise filling with mashed avocado or seasoned tofu.
• These Onigiri are best eaten fresh but can be stored in the fridge for up to 24 hours.

Keywords: Gochujang Onigiri, Korean rice balls, tuna onigiri, spicy rice balls, sushi rice snack, Korean fusion recipes