Sung Si-kyung's Yaki Onigiri
Grilled rice balls filled with spicy, savory tuna mayo, pan-fried until the outside is crispy like scorched rice.
Ingredients needed 2 servings
Recipe
Cooking tips
- Firmly shape the rice balls so they hold their shape and the rice grains don't scatter when pan-frying.
- Adding gochugaru, chopped large green onion, and onion to the tuna filling helps cut the richness of the mayonnaise.
- If the rice balls are too large, it's difficult to heat them through to the center, so it's best to divide them into appropriately sized portions.
Recommended for
- Those who want to enjoy a crispier, more savory texture than regular rice balls.
- Those who want to make a special one-bowl meal with leftover rice and canned tuna.
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