| Yield | |
|---|---|
| Source | Connie Chandra |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | Connie Chandra |
| Prep time | 20 minutes |
| 5 | Ounce | Tuna (drained) |
| 3 | Cup | Rice (cooked, short grain) |
| 1⁄2 | Cup | Kimchee (chopped) |
| 1⁄4 | Cup | Japanese Mayonnaise |
| 1 | Seaweed (pack, crushed) | |
| 1 | Tablespoon | Sriracha |
| 2 | Teaspoon | Sesame Seeds |
| 1 | Teaspoon | Sesame Oil |
| 2 | Green Onions (sliced) |
1.Place kimchee into a large bowl. Add the tuna and sesame seeds into the bowl and mix well. Add the warm rice into the bowl and mix with a spoon.
2.Add the Japanese mayonnaise, sesame oil, sriracha, green onions, and crush a whole packet of seaweed snack into the bowl.
3.Use gloves and mix everything well with your hands. Once everything is mixed form the mixture into 1-inch balls and place on a serving dish. Serve immediately.