Grilled Tuna Kimchi Onigiri
Rice balls stuffed with creamy tuna-mayo and spicy stir-fried kimchi, pan-toasted until golden. Crisp on the outside and moist inside, they make a perfect snack or lunchbox.
Ingredients
Main
- Cooked rice2 bowls
- Canned tuna (drained)1 can
- Mayonnaise2 tbsp
- Stir-fried kimchi3 tbsp
- Black pepperA pinch
Rice Seasoning
- Sesame oil2 tbsp
- Cooking wine1 tbsp
- Soy sauce2 tbsp
- Sesame seeds1 tbsp
Directions
- 1
In a bowl, mix the drained tuna, mayonnaise, and black pepper until well combined to make the filling.
- 2
In another bowl, add the rice with sesame oil, cooking wine, soy sauce, and sesame seeds, and mix to season evenly.
- 3
Spread the seasoned rice on plastic wrap, place the tuna-mayo and stir-fried kimchi in the center, then wrap tightly into a firm rice ball shape.
- 4
Place the shaped rice balls on a dry, oil-free pan and toast both sides until golden to finish.
Tips
Brush a little soy sauce on the surface while toasting for extra aroma and color. Heat the pan well and avoid flipping too often so the outside gets crisp.