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