Spicy Tuna Onigiri
Elevate your homemade tuna mayo onigiri with a crispy pan-fried exterior and a sweet, spicy gochujang honey soy sauce glaze for an irresistible fusion of Japanese and Korean flavors.
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!