Spicy Tuna Onigiri
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.
Spice up your onigiri by adding a splash of chili oil! Perfect meals to pack for lunch. This recipe makes 4 onigiris.
- 85 grams canned tuna
- 1/2 Tbsp soy sauce
- 400 grams rice
- 1 packet Korean seaweed
- 1+1/2 Tbsp mayonnaise
- 1 Tbsp chili oil ((I used Lee Kum Kee brand))
- 1/2 Tbsp sesame oil
First, drain and squeeze the oil/water from your canned tuna.
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)
Get your cooked rice. Make sure it’s left out so that it’s not too hot when assembling into an onigiri.
Sprinkle sesame seeds and mix together with hands or spatula.
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.
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.
Finally, dip the onigiri into the seaweed and coat it on all 3 sides.
Enjoy!
