Spicy tuna mayo rice pockets (onigiri style) 🍙🤍 The other day I was feeling kinda lazy to make anything complicated, but I had some leftover rice and canned tuna in the fridge so I decided to make these quick rice pockets for us 😭 And honestly… they were SO good. I remember these being really trendy in Korea a few years ago and I always thought the folding idea was so smart. The cheese basically works like a little edible “sticker” to help seal everything together, kind of like how softened rice paper sticks when rolling kimbap. I also just love how pretty it looks with the red gochujang rice peeking through the gim 🤭 It’s easy to hold, easy to eat, and perfect for a quick snack, picnic, or lazy meal. In Korea, some people call these “jeogori kimbap” because the folded shape looks a little like a jeogori (저고리), which is the traditional Korean jacket worn with hanbok. But the triangle shape also kind of reminds me of onigiri too 🍙 And honestly… the spicy gochujang rice, tuna mayo, cheese, gim, and lettuce combo just hits 😭 🍙 Spicy Tuna Mayo Rice Pocket (Onigiri Style) makes 3 - Rice 1.5 cups cooked rice 2 Tsp gochujang 2 Tsp sesame oil 2 Tsp sesame seeds - Filling 1 small can tuna (5.29 oz / 150g), drained 3 Tbsp mayo - Other Ingredients 1.5 sheets gim (seaweed), cut diagonally into large triangles Lettuce Cheddar cheese slices, cut diagonally Instructions 1.Make rice Mix cooked rice with gochujang, sesame oil, and sesame seeds. 2.Make filling Mix drained tuna with mayo. 3.Assemble Place a triangle sheet of gim shiny side down. Add lettuce, then place gochujang rice on top and make a small dip in the center. Add tuna mayo filling. 4.Add cheese Cut cheddar cheese slices diagonally and place one piece on each side corner of the gim. 5.Fold Fold the bottom corner up over the rice first, then fold the two side corners inward so the cheese helps seal everything together into a triangle pocket. 6.Serve Enjoy immediately 🤍 - @hubbybap