Korean Tuna Rice (Print Version)

# Ingredients:

→ Rice Blend

01 - Half a tablespoon Sesame Oil

02 - One tablespoon Furikake

03 - Two cups Cooked Rice

→ Tuna Mix

04 - Two tablespoons Kewpie Mayo

05 - Three-fourths tablespoon Soy Sauce

06 - One drained can of Tuna

# Instructions:

01 - Stir sesame oil and furikake into your cool rice until it’s all blended.

02 - Combine the drained tuna with soy sauce and Kewpie mayo and stir thoroughly.

03 - Take a tablespoon of the rice and flatten it. Add half a tablespoon of the tuna mix and top it with more rice. Squish it together and roll into a ball shape.

04 - Do the same for all the ingredients. You can sprinkle furikake on top or drizzle some Kewpie mayo for extra flair.

# Notes:

01 - Cold rice holds better and won’t crumble easily.

02 - Leftover rice works great, even if it’s slightly warmed up.

03 - This makes close to 15 balls of rice.

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