I love experimenting with different flavors and textures in my kitchen, and these Spicy Tuna Onigiri are a perfect example of that!
Combining the traditional Japanese rice ball with a spicy Korean-inspired glaze, this recipe is a delightful fusion that will bring a burst of flavors to your taste buds.
It’s incredibly easy to make, with just a few steps to create these crispy, sticky and savory rice balls filled with creamy tuna mayo.
If you like rice balls, you might wanna check my Fusion Fan Tuan Recipe.
More About These Spicy Tuna Onigiris:
Onigiri, or Japanese rice balls, are a popular snack and lunch item in Japan.
Traditionally filled with ingredients like salted salmon, pickled plum, or seaweed, onigiri are simple yet satisfying.
In this recipe, I’ve filled the onigiri with a tasty tuna mayo mixture and given them a crispy, golden-brown exterior by frying them.
The final touch is a spicy glaze made with gochujang, soy sauce, and honey, adding a kick of heat and a touch of sweetness. This fusion twist makes these onigiri an exciting and flavorful treat.
Spicy Tuna Onigiri’s Nutritional Attributes:
This recipe isn’t just about bold flavors; it’s also packed with nutritious ingredients.
Tuna is an excellent source of protein and omega-3 fatty acids, which are great for heart health.
The sticky rice provides energy and keeps you feeling full, while the nori seaweed adds a dose of vitamins and minerals.
The gochujang sauce, made with fermented chili paste, offers both antioxidants and probiotics, which can boost your digestive health.
Altogether, these onigiri are a delicious and wholesome snack or meal option.
How to make Spicy Tuna Onigiris?
Prepare the Tuna Filling:
- Mix the drained tuna with mayonnaise. Add salt to taste.
Assemble the Onigiri:
- Fill the onigiri mold halfway with sticky rice.
- Make an indentation in the center and add about a tablespoon of the tuna mayo mixture.
- Add more rice on top to cover the filling.
- Press down with the mold’s lid to shape the onigiri firmly.
- Remove the onigiri from the mold and repeat with the remaining rice and filling.
Fry the Onigiri:
- Heat a non-stick pan over medium heat and add a little oil.
- Place the onigiri in the pan and fry until each side is crispy and golden brown, about 2-3 minutes per side.
- Remove the onigiri from the pan and set aside.
Make the Glaze:
- In the same pan, add gochujang, soy sauce, honey, and sesame seeds.
- Stir and let the sauce simmer over low heat until it thickens slightly, about 1-2 minutes.
Coat the Onigiri:
- Once the sauce is ready, add the fried onigiri back into the pan.
- Carefully toss or brush the onigiri in the glaze, ensuring they are evenly coated.
Serve and enjoy!
Ingredients:
Main ingredients:
- Protein: Tuna is the star of this recipe. It’s packed with lean protein and healthy fats. If you’re not a fan of tuna, you could substitute it with salmon or chicken.
- Vegetables and Carbs: Sticky rice forms the base of the onigiri. It’s essential for its texture and ability to hold shape. Nori seaweed sheets not only help in wrapping the onigiri but also add flavor and nutrients.
- Sauce: The spicy glaze consists of gochujang (Korean chili paste), soy sauce, honey, and sesame seeds. Gochujang brings heat, soy sauce adds umami, honey gives sweetness, and sesame seeds provide a nutty crunch. If you can’t find gochujang, you could use sriracha or another chili paste.
Tips and Tricks:
- Use Fresh Rice: Sticky rice works best when it’s freshly cooked. If it’s too dry, it won’t hold together well.
- Oil Your Hands: When handling the sticky rice, lightly wet your hands to prevent it from sticking.
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of gochujang in the sauce.
- Sticky Onigiris: This recipe will give you savory and sticky onigiris. Beware if you’re bringing these at work for lunch!
FAQ:
Can I use a different filling for the onigiri?
Yes, you can use fillings like cooked chicken or salmon.
What if I don’t have an onigiri mold?
You can shape the onigiri by hand. Wet your hands with water and form the rice into a triangle or ball shape around the filling.
Spicy Tuna Onigiri
Ingredients
- 1 Onigiri Mold
- 2 cups Sticky Rice
- 1 can Tuna (drained)
- 2-3 tbsp Mayonnaise
- Nori Seaweed Sheets
For the sauce
- 2 tbsp Gochujang
- 1 tbsp Soy sauce
- 1 tbsp Honey
- 1 tbsp Sesame Seeds
Instructions
- In a bowl, mix the drained tuna with mayonnaise. Add salt to taste.
- Fill the onigiri mold halfway with rice.Make an indentation in the center and add about a tablespoon of the tuna mayo mixture.Add more rice on top to cover the filling.Press down with the mold's lid to shape the onigiri firmly.Remove the onigiri from the mold.Repeat with the remaining rice and filling.
- Heat a non-stick pan over medium heat.Add a little oil to the pan.Place the onigiri in the pan and fry until each side is crispy and golden brown, about 2-3 minutes per side.Remove the onigiri from the pan and set aside.
- In the same pan, add the gochujang, soy sauce, honey.Stir and let the sauce simmer over low heat until it thickens slightly, about 1-2 minutes.
- Once the sauce is ready, add the fried onigiri back into the pan.Carefully toss or brush the onigiri in the glaze, ensuring they are evenly coated.Enjoy!