Recipes
Spicy Poke Onigiri
Think of these poke-filled bites as sushi’s cool, portable cousin—triangle-shaped, flavor-packed, and ready to roll. It’s fresh poke (made daily in our in-store poke bar) wrapped in warm sushi rice with savory-salty furikake and just enough nori to keep things elegant. They’re mildly spicy, endlessly snackable, and just as at home in a lunchbox as they are at a breezy beach picnic. Want more heat? A dip in chili oil or spicy soy sauce takes them up a notch.
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Spicy Poke Onigiri
Serves: 10
Ingredients
2 cups sushi rice, rinsed
¼ cup furikake
½ lb Gelson’s Spicy Style Ahi Tuna Poke
1 nori sheet
Directions
- Cook the rice according to package instructions. In a medium bowl, add the hot rice and furikake and stir until well combined. Set aside until cool enough to handle, about 1 minute.
- To make one onigiri: Place a piece of plastic wrap on the palm of your hand to prevent the rice from sticking. Scoop about ⅓ cup of rice onto your palm. Using the back of a tablespoon, press a well into the middle of the rice. Place a tablespoon of poke in the well and cover with more rice to encapsulate the poke. Gather the ends of the plastic wrap around the rice ball, and twist close. Using your palms, rotate and firmly press the ball to form it into a 1”-thick triangle. Unwrap the rice and set it aside on a plate.
- Repeat with the remaining rice and poke until you have 10 onigiri.
- Using scissors, cut the nori sheets into 10 1x3” strips. Wrap the nori around the bottom of the onigiri, pressing to adhere it to the rice. Repeat with the remaining onigiri and nori strips.
- Serve immediately or refrigerate until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.