Spicy Tuna Mayo Rice Pockets (Onigiri Style)
These Spicy Tuna Mayo Rice Pockets are one of my favorite quick meals to make when I have leftover rice and a can of tuna in the fridge.
The folded shape is inspired by a popular Korean snack sometimes called jeogori kimbap because the finished shape resembles a jeogori (저고리), the traditional Korean jacket worn with hanbok. At the same time, the triangle shape also reminds me a little of onigiri, which is why I often describe them as onigiri-style rice pockets.
What I love most about this recipe is how simple it is. The spicy gochujang rice, creamy tuna mayo, cheese, gim, and lettuce come together with just a handful of ingredients, but the combination is surprisingly satisfying.
The cheese also serves a practical purpose by helping hold the folds together, creating a portable rice pocket that’s easy to pack for lunch, picnics, or a quick snack.
What is Jeogori?
A jeogori (저고리) is the traditional Korean jacket worn with hanbok.
Some people call these folded rice pockets jeogori kimbap because the overlapping cheese pieces resemble the crossed collar of a jeogori. Once folded, the shape creates a look that’s similar to the jacket’s signature front closure.
Spicy Tuna Mayo Rice Pockets (Onigiri Style)
Ingredients
Method
- Season riceIn a bowl, mix the cooked rice with gochujang, sesame oil, and sesame seeds until evenly combined.
- Make fillingIn a separate bowl, combine the drained tuna and mayonnaise.Mix until smooth and evenly combined.
- AssemblePlace a triangle of gim shiny side down.Add a lettuce leaf in the center.Top with about ½ cup of the seasoned rice and gently flatten it into a triangle shape.Make a small indentation in the center of the rice and add one-third of the tuna mayo mixture.
- Add cheesePlace one triangle of cheese on each side corner of the gim, leaving about ¼ inch peeking out past the edge.The exposed cheese creates the signature collar-like look once folded.
- FoldFold the bottom corner up over the filling first.Fold the two side corners inward to create a sealed triangle pocket.Press gently so the cheese helps everything stick together.
- ServeEnjoy immediately, or wrap individually for an easy snack, lunch, or picnic meal.
Notes
Difficulty
Easy – Simple ingredients and no cooking required.Storage
Best enjoyed fresh. Refrigerator: Up to 1 day wrapped individually and stored in an airtight container. Freezer: Not recommended. Tip: Assemble shortly before serving for the best texture.Tips
• Leave a small portion of the cheese exposed when assembling. Once folded, the cheese resembles the crossed collar of a jeogori, which is where the name jeogori kimbap comes from. • Drain the tuna well so the filling doesn’t become watery • The cheese acts like an edible “sticker” that helps keep the folds sealed • Any sliced cheese works well here. I used American cheese, but cheddar, provolone, mozzarella, or other sliced cheeses can be used • Try swapping the tuna mayo for salmon, crab, or other fillings you enjoy • Use full-size gim (seaweed) sheets made for kimbap or sushi, not individually packaged seaweed snack packs.If you liked this, you might also like:
