Korean Rice Balls (Jumeokbap 주먹밥)

Ingredients

• 3 cups cooked rice (short or medium grain sushi rice)
• 1 1/2 teaspoon sesame oil
• 1/4 teaspoon salt
• 5 oz canned tuna (trained)
• 2 tablespoon Japanese Kewpie Mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Furikake Seaweed seasoning
• Seaweed sheets (cut into squares)

Instructions

1. 1

   Make the tuna filling. In a medium mixing bowl, add the drained canned tuna Japanese mayo, salt, and pepper. Mix to combine. Set aside.

2. 2

   Season the rice. In a large mixing bowl, add the warm rice, sesame oil, and salt. Mix to combine. Set aside to cool.

3. 3

   Assemble the rice. Place a piece of plastic wrap over a 1/3 measuring cup and fill it with the seasoned rice. Pull the rice out with the plastic wrap then flatten the rice into a thin disk.

4. 4

   Add the filling. Add 1/2 tablespoon of the tuna mixture into the rice and then wrap the rice around the filling. Twist the plastic wrap at the top to tightly create the shape of a ball.

5. 5

   Coat. Lightly roll the sticky rice ball on a plate of seaweed seasoning. Pair with a square of seaweed and enjoy!