Korean Rice Ball (Sesame Rice Balls with Tuna Mayo Filling)

Drain 1 can of tuna very well in a sieve or by pressing out the oil.

Mix it with 2 teaspoons mayonnaise until it becomes a thick filling that will not run out of the rice ball.

Finely dice 0.3 carrot and 0.3 cucumber so the pieces fit neatly inside small rice balls.

If the cucumber surface is very wet, lightly remove the moisture so the rice does not loosen.

Put 2 bowls of warm cooked rice in a bowl, then add 1 teaspoon sesame oil, 0.5 teaspoon salt, and 1 teaspoon sesame seeds.

Mix gently with a cutting motion so the grains stay intact.

When the rice is cool enough to handle but still slightly warm, spread one handful on plastic wrap.

Press the center lightly to make a shallow space for the filling while keeping the edges thick.

Place a small amount of tuna mayo, carrot, and cucumber in the center.

Do not overfill, because some plain rice must remain around the edge to close and seal the ball cleanly.

Gather the ends of the plastic wrap around the rice and press it into a round shape.

Patch any cracks with a little rice, then serve at room temperature or pack so the balls are not crushed.