Korean Rice Tuna Balls (Print Version)
# Ingredients:
→ Rice Mix
01 -
½ tablespoon Sesame Oil
02 -
1 tablespoon Furikake
03 -
2 cups Steamed Rice, cooled down
→ Tuna Filling
04 -
¾ tablespoon Soy Sauce
05 -
2 tablespoons Kewpie Mayonnaise
06 -
1 can Tuna (well-drained)
# Instructions:
01 -
Toss together the cooled rice, sesame oil, and furikake until it’s evenly seasoned.
02 -
Mix the drained tuna with soy sauce and Kewpie mayo in a small bowl.
03 -
Scoop a tablespoon of rice, press it flat, place ½ tablespoon tuna mix in the middle, and top with another spoonful of rice. Roll it into a firm ball.
04 -
Repeat until you’ve used everything. You can sprinkle extra furikake or drizzle some Kewpie mayo for flair, if you’d like.
# Notes:
01 -
Cool rice sticks together better, so let it chill.
02 -
Leftover rice works great—just warm it slightly.
03 -
You should get about 15 rice balls from this.