Grilled Spicy Tuna Onigiri

READY IN: 30mins
SERVES: 1
YIELD: 1 onigiri
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (5 ounce) can tuna
  • 12
  • 12
    jalapeno
  • 1
    sheet nori (dried seaweed)
  • For rice
  • 4 12
    ounces rice (uncooked Korean or Japanese rice)
  • 1
    tablespoon sesame oil
  • 1
    pinch salt
  • For the sauce
  • 1
    tablespoon korean red pepper paste
  • 12
    tablespoon sugar water
  • 12
    tablespoon water
  • 1
    tablespoon sake
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DIRECTIONS

  • Cook rice with a rice cooker. You'll need sticky rice.
  • When the rice is ready, add 1T of sesame oil and a pinch of salt to rice.
  • Mince onion and jalapeno.
  • Heat 1-2T canola oil in a frying pan.
  • Stir fry the minced onion and jalapeno. When the onion turns clear, add tuna and the sauce. Mix them together and continue to stir fry for 1-2 minutes.
  • Place half of the rice on your palm, press down to make it flat, just thick enough to hold the tuna. (like a burger patty).
  • Place the spicy tuna in the middle of the rice.
  • Cover it up with the rest of the rice.
  • Shape the rice into triangle or circle. Put a rectangular piece of dried seaweed on the bottom of the rice.
  • Heat 2T canola oil in a frying pan over medium heat. Place the rice and grill each side until they turn golden brown.
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