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In a bowl mix, 1 can of tuna, 2.5 tbsp of Japanese mayo, 0.5 tbsp of Soy Sauce, and 1 tsp of Black Pepper. If you like it spicy, you can also add in 1 tsp of Korean Chili Paste
Mix cooked rice and furikake seasoning
Add 2 tbsp of rice to the bottom of the rice mold, add 1.5 tbsp of filling and add 2 more tbsp of rice ontop. Put the mold on top and press it down for 3-5 seconds to ensure the rice is tightly packed. Push the back button to pop the rice ball up. Repeat the process (amount varies base on the size of your mold)
In a pan, drizzle in 1 tsp of oil, and using a paper towel wipe off any excess oil. Turn the heat to medium-low and add on the rice ball. Grill the rice ball for 1-2 minutes on each side. Keep an eye out as you don’t want to burn the rice ball.
Optional - add some melted butter to the rice ball and grill for another 30 seconds on each side.
Serve with roasted seaweed and enjoy!