Korean Rice Tuna Balls (Print Version)
# Ingredients:
→ Rice Blend
01 -
2 cups of Cooked Rice
02 -
½ a tablespoon of Sesame Oil
03 -
1 tablespoon of Furikake
→ Tuna Mix
04 -
1 can of Tuna, drained
05 -
¾ tablespoon of Soy Sauce
06 -
2 tablespoons of Creamy Kewpie Mayo
# Instructions:
01 -
Stir together the rice, sesame oil, and furikake until evenly mixed. Let it cool.
02 -
Combine tuna with mayo and soy sauce after draining it thoroughly.
03 -
Take a tablespoon of rice, flatten it, add half a tablespoon of tuna filling, and top it with more rice. Gently press and roll it into a ball.
04 -
Keep going until you’ve used everything. If you'd like, sprinkle extra furikake or drizzle with more mayo to finish.
# Notes:
01 -
Chilled rice stays together better than hot.
02 -
You can use slightly warmed leftover rice.
03 -
Yields around fifteen rice balls.