Spicy Tuna Mayo Rice Pocket (Onigiri Style)
Spicy Tuna Mayo Rice Pocket (Onigiri Style)
Ingredients
For the Rice
- 1 1/2 cups cooked rice
- 2 teaspoons gochujang
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
For the Filling
- 1 can tuna, small, drained
- 3 tablespoons mayonnaise
For Assembly
- 1 1/2 sheets gim, cut diagonally into large triangles
- 3 leaves lettuce
- 3 slices cheddar or American cheese, cut diagonally
Instructions
- 1
In a medium bowl, combine the cooked rice, gochujang, sesame oil, and sesame seeds. Mix thoroughly until all ingredients are evenly distributed and the rice is well coated.
⏱️ 5 min
- 2
In a separate small bowl, combine the drained tuna and mayonnaise. Stir until the tuna is fully incorporated with the mayonnaise, creating a creamy filling.
⏱️ 3 min
- 3
Lay one triangular sheet of gim (seaweed) on a clean surface with the shiny side facing down. Place a piece of lettuce on top of the gim, followed by a portion of the prepared gochujang rice. Create a small indentation or dip in the center of the rice.
⏱️ 4 min
- 4
Spoon a generous amount of the tuna mayo filling into the indentation in the rice. Take two diagonally cut cheese pieces and place one on each side corner of the gim, adjacent to the rice.
⏱️ 4 min
- 5
Carefully fold the bottom corner of the gim sheet up and over the rice and filling. Then, fold the two side corners inward, overlapping them to create a triangular pocket. The cheese will soften slightly and help seal the edges.
⏱️ 4 min
- 6
Repeat steps 3-5 for the remaining rice pockets. Serve the spicy tuna mayo rice pockets immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Mayo Rice Pocket (Onigiri Style)
For the Rice
- 1 1/2 cups cooked rice
- 2 teaspoons gochujang
- 2 teaspoons sesame oil
- 2 teaspoons sesame seeds
For the Filling
- 1 can tuna, small, drained
- 3 tablespoons mayonnaise
For Assembly
- 1 1/2 sheets gim, cut diagonally into large triangles
- 3 leaves lettuce
- 3 slices cheddar or American cheese, cut diagonally
Instructions
- 1
In a medium bowl, combine the cooked rice, gochujang, sesame oil, and sesame seeds. Mix thoroughly until all ingredients are evenly distributed and the rice is well coated.
⏱️ 5 min - 2
In a separate small bowl, combine the drained tuna and mayonnaise. Stir until the tuna is fully incorporated with the mayonnaise, creating a creamy filling.
⏱️ 3 min - 3
Lay one triangular sheet of gim (seaweed) on a clean surface with the shiny side facing down. Place a piece of lettuce on top of the gim, followed by a portion of the prepared gochujang rice. Create a small indentation or dip in the center of the rice.
⏱️ 4 min - 4
Spoon a generous amount of the tuna mayo filling into the indentation in the rice. Take two diagonally cut cheese pieces and place one on each side corner of the gim, adjacent to the rice.
⏱️ 4 min - 5
Carefully fold the bottom corner of the gim sheet up and over the rice and filling. Then, fold the two side corners inward, overlapping them to create a triangular pocket. The cheese will soften slightly and help seal the edges.
⏱️ 4 min - 6
Repeat steps 3-5 for the remaining rice pockets. Serve the spicy tuna mayo rice pockets immediately and enjoy!