Seasonig The Rice:

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200 g cooked sushi rice

1 tbsp sesame oil

2 tsp sugar

1 tsp salt

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The Filling:

160 g tinned tuna

2 tbsp kimchi

1 tbsp mayonnaise

1 tsp black pepper

½ tsp garlic granules

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For The Coating:

2 tbsp togarashi seasoning

1 tbsp black sesame seeds

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Optional Garnish:

Mayonnaise

1 spring onion, finely chopped

Tonkatsu sauce (optional)

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1. If you haven't cooked your sushi rice yet, place 1 cup of rice into a pan with 1 cup of water. Place on the lid and turn up to high heat. Once the rice is boiling, turn the heat right down and put a timer on for 10 minutes. Don't take the lid off the pan. Once the 10 mins are up, leave the rice to cool.

2. Get your leftover sushi rice and place it into a large bowl. Pour in the sesame oil, sugar, and salt. Mix thoroughly and season to taste if it needs anything extra. Set aside.

3. Drain the tin of tuna and combine in a bowl with your kimchi, mayonnaise, black pepper, and garlic granules.

4. Place a tbsp of the rice mixture into your hand and pat down into a flat round shape. Add a spoonful of the Jumeokbap filling into the centre of the rice and then add another small scoop of rice on top. Gently form it into a round ball so that the rice is completely covering the filling. Set that aside onto a plate and repeat for the rest of the rice and filling. You should be able to make around 7-9 rice balls.

5. Combine the togarashi seasoning and black sesame seeds in a small bowl. Coat the rice balls in the mixture and set aside.

6. Place the sushi balls onto your serving plate. Drizzle with mayonnaise and optionally some tonkatsu sauce. Sprinkle with sliced spring onion then serve up and enjoy!