Four Gamtae Seaweed Spicy Tuna Rice Balls

Let 250 g fresh rice cool briefly until safe to handle, without leaving it at room temperature. Wash hands and utensils.

Drain canned tuna well; mix with 1 tsp gochujang, 1 tsp sugar, a pinch of pepper and optional 1/2 tsp chili flakes.

Mix rice with 1 tsp sesame oil and a pinch of salt; divide into four and cut gamtae to fit.

Flatten one-quarter rice, add one-quarter tuna filling, seal into a triangle or ball, and repeat to make four.

Gently wrap or press gamtae around the four balls; avoid pulling because it tears easily.

Serve immediately. For lunchboxes, chill promptly and use an ice pack; avoid extended room-temperature storage.