Bocconcini coreani di riso al tonno

Ingredienti

• 2 cups (400 g) short-grain sushi rice, cooked and still warm
• 1 tsp sesame oil
• 1/2 tsp salt
• 1 can (5 oz / 140 g) canned tuna in oil, drained well
• 2 tbsp Kewpie mayonnaise
• 1 tsp sesame oil
• 1/2 tsp soy sauce
• 1 tsp toasted sesame seeds
• 2 green onions, thinly sliced
• 1/4 tsp gochugaru (Korean chili flakes), optional
• 2 sheets nori, cut into strips, or 3 tbsp seasoned seaweed flakes
• Extra toasted sesame seeds for rolling
• Flaky salt for finishing

Preparazione

1. 1

   Season the rice: While the cooked rice is still warm, stir in 1 teaspoon of sesame oil and 1/2 teaspoon of salt. Spread it on a plate or sheet pan to cool until just handleable, warm but not hot.

2. 2

   Make the tuna filling: Drain the tuna thoroughly, pressing excess oil out with the back of a fork. Combine with Kewpie mayo, sesame oil, soy sauce, sesame seeds, green onions, and gochugaru if using. Mix until the filling holds together in a spoonful.

3. 3

   Prep your hands: Wet both palms with cold water and rub on a small pinch of salt. Re-wet before every few bites to prevent the rice from sticking.

4. 4

   Shape the bites: Take about 1/4 cup of rice and press it flat in your palm. Spoon 1 tablespoon of tuna filling into the center. Fold the rice over the filling and press firmly with both hands, compressing into a ball or triangle shape. Squeeze several times for a tight, compact form.

5. 5

   Finish and serve: Wrap each bite in a strip of nori or roll the outside in crumbled seaweed flakes and extra sesame seeds. Add a pinch of flaky salt and serve immediately, or keep covered at room temperature until ready to eat.