Mala Tuna Onigiri

Description

This is a pantry-friendly lunch recipe that uses canned tuna and warm rice. The mala edge comes from chili crisp and ground Sichuan pepper.

Ingredients

• 3 cups freshly cooked short-grain rice, warm
• 1 can tuna in olive oil, drained
• 1 tbsp chili crisp
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1/2 tsp ground Sichuan peppercorn
• 1 scallion, minced
• 1 tsp rice vinegar
• 1 sheet nori, cut into strips
• Salted water for shaping

Preparation

1. Combine tuna, chili crisp, sesame oil, soy sauce, Sichuan pepper, scallion, and rice vinegar.
2. Taste and adjust with extra soy or chili crisp.
3. Wet hands with salted water to prevent sticking.

Assembly

1. Place a small amount of rice in your palm and make a shallow well.
2. Add 1 tablespoon tuna filling.
3. Cover with more rice and shape into a tight triangle.
4. Wrap base or side with a strip of nori.

Serving Suggestions

• Serve with miso soup or cucumber salad.
• Pack with extra chili crisp on the side.

Notes or Variations

• Mix in finely diced pickled jalapeno for brighter heat.
• For less spice, replace chili crisp with a little mayo and sesame seeds.