Korean tuna-mayo rice balls(Jumeok-bap)

Name: Korean tuna-mayo rice balls(Jumeok-bap)
Total time: 900 s
Yield: 1 serving
Cuisine: British
Ingredients: 150 g Canned Tuna in brine; 1 cup Brown rice (originally it should be Japanese rice); 1 tbsp Mayo; Pinch salt; Pinch Chilli pepper; 1 tsp Sesame oil; Shredded nori(Roasted seaweed); Sesame seeds, roasted

Jeerapa K. @kimdigiti

Thailand

I’ve been hoarding canned tuna during COVID-19 pandemic. Has any of you ever wonder what to do with canned tuna?
I found this recipe delicious, easy and fun to make. 😁

Jeerapa K. @kimdigiti

Thailand

I’ve been hoarding canned tuna during COVID-19 pandemic. Has any of you ever wonder what to do with canned tuna?
I found this recipe delicious, easy and fun to make. 😁

Saved

Ingredients

15 min

1 serving

150 gCanned Tuna in brine
1 cupBrown rice (originally it should be Japanese rice)
1 tbspMayo
Pinchsalt
PinchChilli pepper
1 tspSesame oil
Shredded nori(Roasted seaweed)
Sesame seeds, roasted

Saved

Steps

15 min

1

Prepare the ingredients
2

Drain the tuna. Add mayo. Season with salt and chilli pepper. Mix well.
3

Season steamed rich with sesame oil and salt.
4

To make rice balls : make a ball of rice 3-4 inches in diameter. Flatten the rice and Fill the center with 1 tsp of tuna mixture. Fold the edge. Use both of your palms to mould it into a ball shape.
5

Dip into shredded nori. Garnish with roasted sesame seeds.