Low-Fat Korean Tuna Rice Balls (Jumeokbap)

Ingredients

• 1 Cup short grain rice
• 1/2 Cup frozen vegetables, steamed and minced
• 1/2 tsp salt
• 3 tsp sesame oil
• 1 tbsp toasted black sesame seeds
• 1 can (150g) tuna flakes in water, drained
• 4 tbsp 99% fat-free mayonnaise
• 2 tsp soy sauce
• 1/2 tsp white pepper
• 1 tsp sugar
• 1 tbsp chopped spring onions
• 1 sheet Nori seaweed, cut into small pieces
• 1 tbsp white sesame seeds
• 1 tsp gochujang (Korean chili paste)
• 1 tsp honey
• 1 tsp rice vinegar
• 1/4 tsp garlic powder
• (Optional) 2 tbsp pickled yellow raddish, chopped

Method

1. Preparing the rice: Wash rice and cook.
2. Microwave frozen vegetables for 4 mins until softened and then mince.
3. Once rice is cooked, wait until slightly cooled (still warm but not cold), then add 1/2 tsp salt, 1 tsp sesame oil, 1tbsp black sesame seeds, minced vegetables, (and chopped pickled yellow radish if using) and gently fold rice to mix.
4. Preparing the Tuna Mayo: While rice is cooking: In a bowl, mix drained tuna, 2 tbsp 99% fat-free mayo, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, and 1/2 tsp white pepper.
5. Add chopped spring onions, nori seaweed, and white sesame seeds, if using. Mix well and set aside.
6. Prepare the Spicy Mayo Dipping Sauce:In a small bowl, mix together 2 tbsp mayo, 1 tsp gochujang, 1 tsp soy sauce, 1 tsp honey, 1 tsp sesame oil, 1 tsp rice vinegar, and 1/4 tsp garlic powder.
7. Whisk until smooth and creamy. Transfer to a dipping bowl to be served alongside tuna rice balls.
8. Assemble the Rice Balls:Place the tuna mayo mixture above the top of the seasoned rice in a bowl.
9. Serve with Spicy Mayo Dipping Sauce and disposable gloves.
10. Let everyone mix & shape their own rice balls!

Product used in recipe

• LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 500ML
• OBENTO - OBENTO YAKI NORI FOR SUSHI