Jumeogbab (Korean Rice Balls)

Ingredients

• 3 cup Sunwhite Medium Grain Rice, cooked
• 0.33 cup Seaweed Seasoning
• 1.5 tsp Toasted Sesame Oil
• 0.5 Small Carrot, finely diced
• Tuna Mayo Filling
• 140 g Canned Tuna, drained
• 1.5 tbsp Japanese Mayonnaise
• Salt & Pepper, to taste

Method

1. For the tuna mayo filling, add the canned tuna and Japanese mayonnaise to a small bowl and mix well. Season with salt and pepper to taste.
2. Sauté the finely diced carrots with a bit of oil until soft, about 3 minutes. Add the carrots and toasted sesame oil to the warm rice and mix.
3. Take 2 tablespoons of rice and gently flatten it against your hand. Add about 1 tablespoon of filling to the center and top it with a bit of rice. Gently but firmly shape the rice into a ball while encasing the filling. Tip: Apply a bit of vegetable oil to food-safe gloves for easy handling.
4. Roll each rice ball in seaweed seasoning.
5. Serve and enjoy