Tuna-Kimchi Rice Burgers (2 Pieces)

Finely chop 130 g kimchi and drain 100 g canned tuna.

Sauté kimchi with 5 mL oil on medium heat; when less wet, add 3 g sugar and tuna, heating thoroughly.

Mix 400 g warm rice with 10 mL sesame oil and 5 g sesame seeds; do not add extra salt.

Line a small bowl with food-safe wrap, press in 100 g rice and add half the tuna-kimchi filling.

Cover with another 100 g rice, press and lift out. Repeat for the second burger.

Top with optional seaweed and eat promptly. Keep packed portions refrigerated or chilled, not at room temperature.