Jumokbap (Korean Rice Balls)

Prepare the tuna filling: Drain 100g canned tuna well. In a small bowl, combine the drained canned tuna with 30g mayonnaise, 5g sesame oil, and 10g finely chopped green onions. Mix thoroughly.

Prepare the kimchi filling: Squeeze excess liquid from 80g finely chopped kimchi. In another small bowl, combine the finely chopped kimchi with 2g sugar and 5g toasted sesame seeds. Mix well.

Prepare the rice base: In a large mixing bowl, combine 400g cooked short-grain rice, 10g sesame oil, 3g salt, and 5g crumbled gim. Mix gently with a spatula or your hands until well combined.