1 can light tuna, in sauce, (Korean style red pepper tuna)
2 rices, bowls, cooked, leftover or fresh
2 eggs
1 tablespoon furikake, (Japanese rice seasoning)
1 tablespoon dry chives
1 pinch salt
Nutrition Info
Calories 634
Fat 20g
Carbs 55g
Fiber 1g
Sugar 1g
Protein 51g
How to Make It
1. Step
Preheat oven to 350°F
2. Step
Warm-up overnight cooked rice in the microwave for about 2 minutes. (If you use warm and fresh rice, you may skip this step). Stir and fluff the rice.
3. Step
Stir in 2 eggs and a pinch of salt until the rice combines well with eggs. Sprinkle with Furikake seasoning.
4. Step
Add tuna and dry chives. Stir well until all ingredients combine well and become slightly sticky.
5. Step
Put foil on a baking sheet, then apply a light coat of non-stick oil spray on it. Use a cookie scooper to make rice balls then lightly push it down as a flat circle on the baking sheet.
6. Step
Spray light oil on each rice cake before baking. Bake for 20 minutes, flipping halfway through the baking process.
