Korean Tuna-Mayo Triangle Jumeokbap Rice Balls (About 10)

Measure 2 1/2 180-ml rice-cooker cups of dry rice, rinse repeatedly and put in the cooker.

Add water up to the cooker mark for 2 1/2 rice cups and cook fully; follow the appliance mark and check the grains are cooked through.

Drain about 90 g tuna thoroughly, stir with 4 tsp mayonnaise and a pinch of pepper, and keep chilled.

Briefly spread the cooked rice on a plate until safe to handle, then fold in 1 tbsp sesame oil and 1 tsp salt. Do not hold rice at room temperature for long.

Divide rice into ten portions; with clean hands or food-safe gloves, flatten each portion, add one-tenth of the tuna mixture in the middle and enclose, pressing gently into a triangle.

Cut 2–3 sheets of seaweed into strips, wrap one strip around each rice triangle, and serve two to each of five people.

Eat promptly or refrigerate immediately because the filling contains tuna and mayonnaise. For packed lunches use an ice pack to keep at or below 4°C, and never leave at room temperature more than two hours.