Spicy Tuna Onigiri with Crispy Seaweed

Ingredients

• 3 cups sushi rice or short-grain white rice, cooked and still warm
• 1 can (5 oz) canned tuna in water, drained
• 3 tbsp Japanese mayonnaise (or regular mayo)
• 1 tbsp gochujang (Korean red chili paste)
• ½ tbsp soy sauce
• 4 sheets nori sheets (seaweed), cut into strips
• 1 tbsp sesame seeds (white or black)
• 2 tbsp scallions, sliced thin

Instructions

1. 1

   Mix drained tuna, mayo, gochujang, and soy sauce in a small bowl until the filling is spicy and creamy.

2. 2

   Wet your hands lightly with water so rice doesn't stick. Grab a handful of warm rice (about 2/3 cup).

3. 3

   Press rice gently into your palm, flatten the center with your thumb, and spoon a tablespoon of tuna filling into the pocket.

4. 4

   Cover the filling with a bit more rice, then gently shape into a triangle by pinching three sides, rotating as you press.

5. 5

   Wrap a nori strip around the base of the triangle, pressing gently so it sticks. Sprinkle with sesame seeds and scallions.

6. 6

   Repeat with remaining rice and filling. Serve immediately while rice is still warm.

Tools you’ll need

• small bowl
• spoon
• cutting board
• kitchen scissors

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