Kimchi Tuna Onigiri and Kimchi Seaweed Rice Balls

Method8 steps · about 40 min

1. 1

   Step 1: Saute kimchi in kimchi juice (3 tbsp) over medium heat for 2 minutes. Add tuna (5 oz) and stir to continue sauteing until kimchi is somewhat soft and the mixture seems a little dry.

   Uses 1 cup very fermented sour kimchi (chopped) · 5 oz canned tuna (drained well) · 3 tbsp kimchi juice

2. 2

   Step 2: Add green onion (2) and heat through. Add sesame oil (1 tsp) and stir. Set aside to cool a little.

   Uses 2 green onion (chopped) · 1 tsp sesame oil

3. 3

   Step 3: Season rice with a couple of pinches of salt.

   Uses 4 cups cooked short grain white rice · a couple pinches salt for rice

4. 4

   Step 4: In a rice patty presser, fill rice to halfway up. Place a tablespoon of kimchi tuna filling over the rice leaving edges and corners untouched. Fill more rice on top to cover to the rim of the presser. Cover the lid and press down. Uncover and release the patty by pushing the bottom of the press.

   Uses prepared kimchi-tuna filling,1 tbsp per onigiri · prepared seasoned rice for onigiri

5. 5

   Step 5: Cut a sheet of plain roasted seaweed into 8 strips. Wrap the bottom of the rice patties with the seaweed strips.

   Uses 1-2 seaweed sheets (gim)

6. 6

   Step 6: Dip one corner of rice patties in the roasted sesame seeds to coat.

   Uses toasted sesame seeds for coating one corner

7. 7

   Step 7: Alternative round rice balls: Mix kimchi tuna filling and 1 tablespoon sesame seeds with rice. Roll the mixture to make small balls, about the size of golf ball.

   Uses 1 tbsp toasted sesame seeds for rice-ball mixture · prepared kimchi-tuna filling for rice-ball alternative · prepared seasoned rice for rice-ball alternative

8. 8

   Step 8: Crush seasoned roasted seaweeds (1 package) in a plastic bags until they get crushed into small pieces. Roll the rice balls to coat with seaweeds.

   Uses 1 package roasted seaweed (for rice balls)