Spice up your onigiris with a splash of chili oil!
I absolutely love a spicy dish, spicy sauce, fresh chilies, you name it. I do suffer a little bit the next day, but this one is nothing too crazy, as it’s only adding 1 spoon of pre-made chili oil.
Onigiris are so fun to make, and I love experimenting and thinking about what I can always add to spice up the flavour. I already have a tuna onigiri recipe, so please feel free to check that out- but this recipe is basically the same but with a dash of chili oil!
How many Onigiris should I make for 1 serving?
I think a normal-sized onigiri you find at the convenience store is around the size of your palm, but when you make it at home, it’s ultimately up to you! I like to make 2 onigiris with 110g of cooked rice, which makes me full enough for a good 4-5 hours.
This recipe serves for 2, as it makes a total of 4 onigiris. Perfect for a picnic, a packed lunch or even just for a delicious midday snack.
Spicy Tuna Onigiri
Description
Spice up your onigiri by adding a splash of chili oil! Perfect meals to pack for lunch. This recipe makes 4 onigiris.
Ingredients
Instructions
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First, drain and squeeze the oil/water from your canned tuna.
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Then in a bowl, add the tuna, 1.5 Tbsp of mayonnaise, 1 Tbsp of chili oil and a splash of soy sauce. Mix. (If your chili oil is already well seasoned, skip the soy sauce)
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Get your cooked rice. Make sure it’s left out so that it’s not too hot when assembling into an onigiri.
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Sprinkle sesame seeds and mix together with hands or spatula.
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Next, get a plastic bag and toss in the Korean seaweed. Close the plastic bag with your hands, making sure all air is out and crunch it up with your hands. Set aside.
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Now, it’s time to make the onigiri! Take a handful of rice and flatten in the middle. Add a scoop of tuna mix and cover with another ball of rice. Keep shaping until it forms a ball. Then, using your thumb and forefinger, shape into a triangle.
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Finally, dip the onigiri into the seaweed and coat it on all 3 sides.
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Enjoy!
