Doubanjiang Shoyu Tuna Onigiri

The filling is what makes these. Standard tuna onigiri uses mayo - this version uses doubanjiang and soy sauce instead, which gives you a spicy, deeply savoury core rather than a creamy one. The mirin seasoning on the rice is softer than the usual rice vinegar base, so everything stays well balanced. Get the rice temperature right when you shape them and they hold together cleanly.

Sushi rice - ingredients

• 1 cup Japanese short-grain rice
• 1 cup + 2 tbsp water

Mirin seasoning - ingredients

• 2 tbsp mirin
• 1 tbsp sugar
• ¾ tsp salt
• Optional: a few drops of lemon juice or mild vinegar for a slight tang

Doubanjiang shoyu tuna filling - ingredients

• 1 can tuna, drained well
• 1–1½ tsp doubanjiang
• 1 tbsp soy sauce
• 1 tsp mirin
• ½ tsp sugar
• 1 tsp sesame oil

To finish

• Nori sheets, cut into strips — wrap right before eating to keep crisp
• Salt, for your hands when shaping

Method

1. Cook the rice

1. Rinse the rice 3–5 times under cold water until the water runs mostly clear. Soak for 20–30 minutes - this step matters for the texture, don't skip it.

2. Rice cooker: standard cycle. Stovetop: bring to a boil, reduce to the lowest heat, cook for 15 minutes with the lid on, then rest off the heat for 10 minutes - lid stays on throughout. Don't lift it.

2. Make the mirin seasoning

1. Combine the mirin, sugar, and salt in a small pan. Warm gently until the sugar and salt dissolve - don't let it boil. Set aside and let it cool slightly before using. Hot seasoning on hot rice makes it go mushy.

3. Season the rice

1. Transfer the cooked rice to a wide, flat bowl - a salad bowl works well. Pour the seasoning evenly over it.

2. Use a cut-and-fold motion with a spatula to mix it through - slice down through the rice and fold it over rather than stirring or mashing. Fan the rice while you mix to cool it faster and get that glossy finish.

3. Cover with a damp towel and leave until the rice is warm, not hot. This is the most important thing for shaping - too hot and it sticks to everything and collapses; too cold and it won't hold together.

4. Make the filling

1. Drain the tuna well - squeeze out as much liquid as possible or the filling goes wet and loosens the rice. Mix with the doubanjiang, soy sauce, mirin, sugar, and sesame oil.

2. Taste it: too salty, add a touch of mayo or more tuna; too spicy, same. Let it sit for 10 minutes before using - the flavours settle.

5. Shape

1. Wet both hands thoroughly, then rub a pinch of salt into your palms. This seasons the outside of the rice and stops it sticking to your hands.

2. Take about ½ cup of warm rice and flatten it slightly in your palm. Place 1–2 tsp of tuna filling in the centre. Cover with a little more rice and close it around the filling.

3. Shape into a triangle or ball by pressing firmly enough to hold the form - cup your hands around it and rotate, applying even pressure. You want it to hold together cleanly without crushing the grains flat. Re-wet your hands between each one.

6. Finishing

1. Let the shaped onigiri rest uncovered for 5–10 minutes before wrapping. This stops condensation building up inside the wrap, which is what causes sticking.

2. Wrap with a strip of nori right before eating so it stays crisp. If you wrap them in advance, the nori goes soft - which is fine if you prefer it that way.