Korean Rice Triangles (Jumeokbap)

• Preparation Time: 25 Minutes
• Total Calories : 460kcal

Ingredients:

• 150g of sushi rice
• 30g of kimchi, finely chopped
• 50g of tuna, canned and drained
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 1 teaspoon of gochugaru (Korean red pepper flakes)
• 1 tablespoon of chopped green onions
• 1 sheet of roasted seaweed (nori) for wrapping
• Salt to taste

Kitchen Tools Needed:

• rice cooker
• mixing bowl
• plastic wrap
• sharp knife

Instructions:

• Rinse the sushi rice under cold water until the water runs clear, then cook it in a rice cooker according to manufacturer's instructions.
• Once the rice is cooked, transfer it to a mixing bowl and let it cool slightly.
• Add the chopped kimchi, drained tuna, sesame oil, soy sauce, gochugaru, and chopped green onions to the rice, and mix everything until well combined. Season with salt if needed.
• Lay a piece of plastic wrap on a flat surface and moisten your hands with water to prevent sticking.
• Take a portion of the rice mixture and mold it into a triangular shape using your hands, wrapping it tightly with the plastic wrap to hold the shape.
• Remove the triangular rice shape from the wrap and cut a sheet of nori into strips to wrap around the base of the triangle for added flavor.
• Repeat the process to shape the remaining rice mixture into triangles.

Macros:

• Total Calories: 460kcal
• Carbs: 60g
• Proteins: 20g
• Fats: 15g