Korean Tuna Mayo Rice Balls

Step 1

Cook your rice according to packet instructions and make sure to add an additional 4 tbsp of water to the instructed amount of water prior to cooking it. This creates a stickier rice.

Step 2

Meanwhile, strain the canned tuna of its oil and discard the oil in compost. Mix tuna with mayo and salt. Set aside.

Step 3

Once rice is cooked, season with salt and sesame oil and mix well to evenly distribute the seasoning. Allow this to cool completely.

Step 4

Place a large piece of cling film over a 1/3 measuring cup. Fill the cling film with seasoned rice. Using the cling film, flatten the rice into a thick pancake.

Step 5

Then fill the center with 1 heaping tsp of tuna mayo mixture. Gently press the tuna mayo mixture down into the rice, then fold up the edges of the rice to create a ball.

Step 6

Twist the cling film upwards to create a tight rice ball and then mould into the shape of a ball.

Step 7

Dip the ball into the toasted sesame seeds (optional). Then wrap in seaweed to enjoy.