Gochujang Onirigi
Servings: 3 Onigiri
Ingredients
- 1 piece of nori sheet, cut into 4 equal slices for serving (optional)
- 1 spring onion, finely chopped, for serving (optional)
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
- In a bowl, combine all of your rice mixture ingredients until everything is mixed thoroughly and every grain of rice is covered with an orange/red coating.
- In another bowl, combine your tuna, mayonnaise, pepper, and spring onions in another bowl for the filling.
- Grab a large piece of cling film and place a spoonful of rice into the centre of the square of cling film. Add a spoonful of the filling into the centre of the rice and then top with more rice so that the tuna is covered. Bring all four corners of the cling film together and compress then Onigiri into a compact triangle. Place it in the fridge for at least 10 minutes. Repeat this process for the rest of the rice and tuna mixture.
- Once the Onigiri has rested in the fridge, place a little piece of sliced nori onto the Onigiri and wrap it around 2 sides. Sprinkle with spring onion and enjoy!