Korean Tuna Jumeokbap Rice Balls by Songandpepper

Ingredients

• 250g cooked short-grain white rice
• 140g canned tuna, drained
• 1 tbsp japanese mayonnaise
• 1 tsp sesame oil
• 1 sheet nori (dried seaweed), shredded or crushed
• 1/2 tsp toasted sesame seeds
• 1/4 tsp salt

Instructions

1. Place the drained canned tuna in a medium bowl and mix thoroughly with the Japanese mayonnaise until well combined.
2. Add the cooked rice, sesame oil, and salt to the bowl with the tuna mixture until ready to serve.
3. Mix everything together using a spoon or disposable gloves until the rice is evenly coated and seasoned.
4. Take a small handful of the rice mixture and shape it into a firm, bite-sized ball using your hands until ready to serve.
5. Roll the shaped rice balls in the shredded nori and sprinkle with toasted sesame seeds before serving until ready to serve.