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Crispy Spicy Tuna Onigiri

Spicy, Crispy and Creamy! This Spicy Tuna Onigiri is a fun take on a classic Japanese Onigiri with an aromatic twist all thanks to the generous addition of Chinese Chilli Oil.

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Ingredients you will need to make the shortcrust dough

Chicken thighs

Sushi rice

Tinned tuna

Japanese mayo

Chilli oil

Nori sheets

Fried shallots

How to make the Chilli Oil Onigiri

  1. Place rice in a fine-mesh sieve and rinse well under cold running water until the water runs mostly clear. Drain well.
  2. Add rice, water and salt to a rice cooker and cook until fully absorbed. Leave the lid on for another 10 minutes to steam.
  3. Fluff the rice then set aside either in the fridge or on the bench until cool enough to handle. Cover with a kitchen towel to keep it from drying out.
  4. Combine the tuna, mayo, Chilli Oil and shallots in a bowl and use a fork to mash and stir together.
  5. Use kitchen shears to cut each nori sheet lengthwise in half. Cut the halves into smaller strips, approx 3 cm wide.
  6. Once the rice is cool enough to handle (but still warm), assemble the onigiri.
  7. Line a small bowl with cling film and add about ½ cup of cooked rice, pressing to make a small crater in the centre to fit the tuna mix.
  8. Add a tablespoon of tuna to the centre and, using the cling film, mould and press the rice around the filling.
  9. Shape into a triangle.
  10. Remove from the cling film and brush both sides with more Chilli Oil.
  11. Pan fry on medium high for about 2 minutes per side or until golden and crisp.
  12. Finish with a strip of nori wrapped around the base and enjoy.

Crispy Chilli Oil Onigiri

Spicy, Crispy and Creamy! This Spicy Tuna Onigiri is a fun take on a classic Japanese Onigiri with an aromatic twist all thanks to the generous addition of Chinese Chilli Oil.
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Prep Time 10 hours
Cook Time 20 hours
Servings 2

Ingredients
  

  • 1 cup sushi rice
  • 1 ½ cups water
  • 1 tsp salt
  • 425 g can tuna in brine drained well
  • 3 tbsp Japanese mayo
  • ½ tbsp Lee Kum Kee Chiu Chow Chilli Oil or more or less to taste
  • 2 sheets of nori
  • ¼ cup fried shallots

Instructions
 

  • Place rice in a fine-mesh sieve and rinse well under cold running water until the water runs mostly clear. Drain well.
  • Add rice, water and salt to a rice cooker and cook until fully absorbed. Leave the lid on for another 10 minutes to steam.
  • Fluff the rice then set aside either in the fridge or on the bench until cool enough to handle. Cover with a kitchen towel to keep it from drying out.
  • Combine the tuna, mayo, Lee Kum Kee Chiu Chow Chilli Oil and shallots in a bowl and use a fork to mash and stir together.
  • Use kitchen shears to cut each nori sheet lengthwise in half. Cut the halves into smaller strips, approx 3 cm wide.
  • Once the rice is cool enough to handle (but still warm), assemble the onigiri.
  • Line a small bowl with cling film and add about ½ cup of cooked rice, pressing to make a small crater in the centre to fit the tuna mix.
  • Add a tablespoon of tuna to the centre and, using the cling film, mould and press the rice around the filling.
  • Shape into a triangle.
  • Remove from the cling film and brush both sides with more Lee Kum Kee Chiu Chow Chilli Oil.
  • Pan fry on medium high for about 2 minutes per side or until golden and crisp.
  • Finish with a strip of nori wrapped around the base and enjoy.

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