Kimchi Mackerel Onigiri
These Kimchi Mackerel Onigiri are a bold and flavour-packed twist on the classic Japanese rice ball. Filled with spicy gochujang mayo, tangy kimchi, and flaky mackerel, they’re the perfect snack especially when you only have 20 minutes to prepare.
Ingredients: For the rice
- 600g microwave sushi rice
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 tbsp furikake (optional; substitute with sesame seeds)
- 1 tbsp hot water
For the filling
- 200g tinned mackerel in oil (about 2 tins; substitute with tinned tuna)
- 2 tbsp mayonnaise
- 1 tbsp gochujang
- 2 tbsp chopped kimchi (about 50g)
- 1/2 tsp salt
- 2 spring onions, chopped
To assemble
- 3 sheets nori, cut into thick strips
Step 1
Warm the sushi rice in the microwave until it’s steaming hot.
Step 2
Transfer the rice to a large bowl and stir in the rice vinegar, sugar, salt, furikake (if using), and hot water. Mix well until the rice is sticky and evenly seasoned. Let it cool down a bit.
Step 3
In the meantime, prepare the filling. Drain the mackerel and transfer it to a bowl. Add the mayonnaise, gochujang, chopped kimchi, salt, and spring onions. Stir everything together, then taste and adjust the seasoning if necessary.
Step 4
Place a large sheet of cling film on your work surface. Spoon 2–3 tablespoons of rice on top and gently press it down to flatten.
Step 5
Add about 1 tablespoon of filling to the centre. Gather the edges of the cling film to enclose the filling and shape the rice into a firm triangle. Remove the cling film and wrap a strip of nori around the onigiri.