Ingredients
Serving size: 2 adults + 2 kids
4 cups of cooked sushi rice
1 pack of roasted & seasoned seaweed (~12 pcs)
2 5 oz canned tuna, drained
3 tbsp of Japanese Kewpie mayo
1 tsp soy sauce
1 tbsp of sesame oil
1 tbsp of furikake
optional: 1 tbsp of chopped scallions
Directions
1. In a large bowl, add 4 cups of cooked sushi rice. Set aside until cooled.
2. In the same bowl, add drained tuna, mayo, soy sauce, sesame soil and furikake and mix everything well by hand.
3. On a large plate, crumble roasted and seasoned seaweed by hand.
4. Grab one fistful of rice and tuna mixture and create it into a ball. If you’re serving this to little kids, create smaller balls to make them easier to eat.
5. Bring the rice balls to the seaweed plate and roll it until the ball is coated with seaweed.
6. Serve with miso soup or Korean fish cake soup and enjoy!
