Steps

1. Finely chop 1 stalk of green onion.
   🕒 01:30
2. Finely chop 50g of pickled radish (danmuji) after dicing it.
   🕒 01:47
3. Finely chop 50g of napa cabbage kimchi with scissors.
   🕒 02:08
4. Thoroughly drain the oil from 1 small can of canned tuna. Draining the oil prevents the mixture from becoming sticky.
   🕒 02:30
5. Heat 1 tsp of sesame oil in a frying pan and stir-fry the chopped 50g of napa cabbage kimchi until the moisture evaporates.
   🕒 02:47
6. Crush 1 small pack of Korean seasoned seaweed within the bag and crumble it finely.
   🕒 03:26
7. In a bowl with 400g of warm rice, mix in 1 tbsp of sesame oil and a pinch of salt.
   🕒 03:36
8. Add the drained 1 small can of canned tuna, chopped 1 stalk of green onion, stir-fried 50g of napa cabbage kimchi, and 1 tbsp of white sesame seeds to the bowl of rice.
   🕒 03:58
9. Further add 1 tbsp of mayonnaise and the minced 50g of pickled radish (danmuji), and mix thoroughly until well combined. The more you mix, the more delicious it becomes. Mayonnaise helps bind the ingredients and meld the flavors.
   🕒 04:33
10. Spread out plastic wrap and place a portion of the mixed rice (about your preferred size, not too big or too small), then shape into balls. You can also add various fillings like salmon roe, tobiko, ground meat, or cheese for delicious variations.
    🕒 04:57
11. Evenly coat the formed rice balls with the crumbled Korean seasoned seaweed.
    🕒 05:48
12. Arrange on a plate.
    🕒 05:54
13. Use any leftover Korean seasoned seaweed in a tray by mixing it with white rice or other ingredients to avoid waste.
    🕒 06:23