Spicy Gochujang Tuna Rice Balls
Super Simple & Popular! The Golden Recipe for Spicy Gochujang Tuna Rice Balls
The perfect choice for a quick meal on busy mornings or when you’re wondering what to pack for lunch! Introducing the universally loved, delicious spicy gochujang tuna rice balls. You can coat them with seaweed flakes for a crispy texture, or mix them directly into the rice for an even richer flavor. Make these foolproof, delicious rice balls right now!
Main Ingredients- 1 bowl of warm rice (approx. 200g)
- 1/2 can of canned tuna, drained (approx. 50-60g)
- 2 Cheongyang peppers (omit if you don’t like spicy food or if serving to children)
- 2 sheets of seasoned seaweed (or some crumbled seaweed flakes)
Seasoning Ingredients- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Mayonnaise
- 1/2 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
- Pinch of black pepper (to taste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Mayonnaise
- 1/2 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
Open the tuna can and gently drain the oil by tilting the can. Avoid squeezing too hard, as this can reduce the tuna’s flavor.
Step 2
Remove the stems from the Cheongyang peppers, wash them thoroughly under running water, and mince them very finely. Leaving the seeds in will make them spicier. If serving to children, feel free to omit them, or finely chop some sweet bell peppers instead.
Step 3
Place the warm, steaming rice in a large bowl. Add the prepared tuna and minced Cheongyang peppers. If the rice is too hot, it might make the tuna clump, so letting it cool slightly can help.
Step 4
Add all the seasoning ingredients to the rice: Gochujang, mayonnaise, sesame oil, toasted sesame seeds, and a pinch of black pepper for extra flavor.
Step 5
Using a spatula or spoon, gently mix everything together, being careful not to mash the rice grains. It’s important to thoroughly combine the tuna, peppers, and seasonings so they coat every grain of rice. (You can also use your hands to mix!)
Step 6
Shape the mixed rice into bite-sized, round balls. Gently roll them between your hands to form neat spheres. If the rice is a bit sticky, lightly wetting your hands with water or a little sesame oil will prevent it from sticking.
Step 7
Place the seasoned seaweed sheets into a plastic bag and crumble them into small pieces with your hands. You can also cut them with scissors, but crumbling them in a bag is much easier. Spread the crumbled seaweed evenly on a large plate or tray.
Step 8
Roll the shaped rice balls over the crumbled seaweed, coating them evenly on all sides. Once fully coated, your delicious Spicy Gochujang Tuna Rice Balls are complete! Enjoy them right away.
