Gochujang Onirigi Recipe

Introduction

Gochujang Onigiri offers a delicious twist on the classic Japanese rice ball by incorporating spicy Korean flavors. This easy-to-make snack combines savory tuna filling with a tangy gochujang-coated sushi rice, creating a satisfying and flavorful bite.

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)
• 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
• 125g tin of tuna
• 1 tbsp mayonnaise
• 1 tsp 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, ketchup, and cold cooked sushi rice. Mix thoroughly until every grain of rice is evenly coated with the orange-red mixture.
2. Step 2: In a separate bowl, mix the tuna, mayonnaise, black pepper, and finely chopped spring onion until well combined for the filling.
3. Step 3: Lay a large piece of cling film flat. Place a spoonful of the rice mixture in the center, then add a spoonful of the tuna filling on top. Cover the filling with more rice. Gather the cling film corners together and firmly shape the Onigiri into a compact triangle. Refrigerate for at least 10 minutes to set. Repeat for the remaining ingredients.
4. Step 4: After chilling, wrap each Onigiri with a slice of nori around two sides. Sprinkle with additional chopped spring onion if desired, and serve.

Tips & Variations

• For a vegetarian option, substitute the tuna with mashed avocado or cooked mushrooms mixed with a little soy sauce and sesame oil.
• If you prefer less spice, reduce the amount of gochujang and gochugaru flakes or omit them entirely.
• Using slightly warm rice while mixing can help the flavors meld better, but be careful not to burn your hands when shaping the Onigiri.

Storage

Store the Gochujang Onigiri in an airtight container in the refrigerator for up to 24 hours. For best texture, consume within the same day. Reheat gently in a microwave for 20-30 seconds if desired, but nori may become soggy with reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cooked rice instead of sushi rice?

While sushi rice gives the best sticky texture that holds the Onigiri shape, short-grain regular rice can be used as a substitute. Avoid long-grain rice as it tends to be less sticky and harder to shape.

Is it necessary to use cling film when shaping Onigiri?

Using cling film makes shaping and handling the rice easier and cleaner. However, you can shape the Onigiri by hand with wet hands to prevent sticking if you prefer not to use cling film.

Gochujang Onirigi Recipe

Print Recipe

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4.5 from 51 reviews

Gochujang Onigiri is a flavorful Korean-Japanese fusion rice ball recipe featuring spicy gochujang-coated sushi rice filled with a creamy tuna mayonnaise mixture. These compact triangles are perfect as a savory snack or light meal, offering a delightful combination of spicy, tangy, and umami flavors wrapped in optional crisp nori seaweed slices and garnished with fresh spring onions.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes (for cooking sushi rice)
• Total Time: 30 minutes
• Yield: 4 onigiri (triangles) 1x
• Category: Snack
• Method: No-Cook
• Cuisine: Korean-Japanese Fusion
• Diet: Halal

Ingredients

Scale 1x2x3x

Rice Mixture

• 100g cold cooked sushi rice (approximately 75g uncooked sushi rice)
• 1 tsp gochujang (Korean chili paste)
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp gochugaru (Korean chili flakes)
• 1 tsp sugar
• 1/2 tsp minced garlic
• 1/2 tsp minced ginger
• 1 tsp ketchup

Tuna Filling

• 125g tin of tuna, drained
• 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

1. Prepare the spicy rice mixture: In a bowl, thoroughly combine the cold cooked sushi rice with gochujang, soy sauce, sesame oil, gochugaru flakes, sugar, minced garlic, minced ginger, and ketchup. Mix well until every grain of rice is evenly coated with the vibrant orange-red spicy sauce.
2. Make the tuna filling: In a separate bowl, mix together the drained tuna, mayonnaise, black pepper, and finely chopped spring onion. Stir until well combined to create a creamy, flavorful filling.
3. Shape the onigiri: Lay a large sheet of cling film on your workspace. Place a spoonful of the spicy rice mixture in the center of the cling film square. Add a spoonful of the tuna filling on top of the rice, then cover the filling with another spoonful of rice. Gather the four corners of the cling film and gently press to compress the rice and filling into a compact triangular onigiri. Repeat the process to make additional onigiri. Chill the shaped onigiri in the fridge for at least 10 minutes to firm up.
4. Serve with garnishes: After the onigiri has rested, place a slice of nori onto the onigiri, wrapping it around two sides. Sprinkle with finely chopped spring onion for freshness and serve immediately for the best texture and flavor.

Notes

• Using cold cooked sushi rice is essential to achieve the right texture and ensure the rice holds together well.
• The cling film helps shape the onigiri perfectly while keeping your hands clean and preventing the rice from sticking.
• The combination of gochujang and gochugaru flakes delivers authentic Korean spice levels; adjust quantities to taste if you prefer milder or spicier.
• Feel free to substitute the tuna filling with cooked chicken or vegetables for a different variation.
• Storing the formed onigiri in the fridge helps them set but consume within 24 hours for freshness.

Keywords: Gochujang onigiri, spicy tuna rice balls, Korean rice balls, sushi rice snack, Korean-Japanese fusion recipe, spicy rice triangle, gochugaru, tuna mayo filling