Onigiri – Tuna Kimchi
Spicy, tangy tuna-kimchi filling inside a firm rice ball — this is the onigiri that converts non-believers.
⏱️ Prep: 15 min
Ingredients
| 2 cups | 480 ml | cooked short-grain rice, seasoned with a pinch of salt |
| 1 5 oz can | can tuna, drained well | |
| 4 tablespoons | 60 ml | kimchi, squeezed dry and finely chopped |
| 1 tablespoon | 15 ml | Japanese mayo |
| 1 teaspoon | 5 ml | sesame oil |
| 2 | sheets nori, cut into strips |
Instructions
- Mix the drained tuna, kimchi, mayo, and sesame oil together.
- Wet your hands with salted water. Flatten a handful of rice in your palm.
- Place a teaspoon of the tuna-kimchi filling in the center.
- Press the rice firmly into a triangle, sealing the filling.
- Wrap the base with a nori strip. Serve immediately or refrigerate wrapped in plastic for up to a few hours.