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🍙🌶️ SPICY TUNA ONIGIRI 🌶️🍙 I got SO many tips from you guys on how to improve my onigiri-making skills, and I’m happy to report… I’m finally getting better!! 😂🙌 But apparently, I’m still not fast enough because my niece and nephew eat these faster than I can make them! 🤣🍙 Crispy on the outside, packed with spicy tuna on the inside, and loaded with that savory umami flavor from furikake and black garlic shoyu… THESE ARE DANGEROUSLY GOOD! 🔥🤤 Have you ever made homemade onigiri before? 👇 🌶️ Spicy Tuna Onigiri 🐟 Filling ● 2 cans spicy Korean tuna ● 2 tbsp mayonnaise 🍚 Rice ● 2 cups sushi rice ● 4 cups water ● 2 tsp sesame oil ● 1 tbsp rice wine vinegar ● Salt, to taste ● 1 tsp sugar (optional) ✨ Additional Ingredients ● Sesame seeds ● Furikake ● Black garlic shoyu ● Nori sheets, for serving 👨🍳 Instructions 1️⃣ Make the filling: Combine the spicy Korean tuna and mayonnaise. Mix well and place in the refrigerator while you prepare the rice. 2️⃣ Cook the rice: Add the sushi rice and water to a rice cooker and use the white rice function. Once cooked, fluff the rice and stir in the sesame oil, rice wine vinegar, salt, and optional sugar. Let the rice cool to about room temperature before assembling your onigiri. 3️⃣ Assemble: Add a scoop of rice to the bottom of each compartment in your onigiri mold. Add a small scoop of spicy tuna filling, then cover with another scoop of rice. Place the lid on and press down firmly for 10–20 seconds. Flip the mold over and carefully remove your onigiri. 🍙 4️⃣ Get them crispy! 🔥 Sprinkle with sesame seeds, then sauté in a nonstick pan for 3–4 minutes per side until the outside is golden and crispy. Finish with furikake and serve with black garlic shoyu, soy sauce, and nori sheets! 🤤 💡 IMPORTANT TIP: Make sure you use enough rice to completely fill the mold! You want that rice tightly packed so when you press down, the onigiri holds its shape and doesn’t fall apart. 🍙🙌 Would you try these crispy or keep them soft and traditional? 👇🔥 #Onigiri #SpicyTuna #JapaneseFood #RiceRecipes