I prepared ingredients for tuna mayo rice balls. Flying fish roe and peas are frozen foods.

Open the lid of the tuna and leave it at room temperature for 10 minutes so that the furan component that may be present can be blown away. If you close the lid at an angle and tilt it, the tuna oil flows out well. Prepare tuna by removing the oil.

If the rice is hot, let it cool. It's safer to use cold rice because flying fish roe goes into rice balls.

Squeeze the water and chop the ginger. Instead of Chosenggang, it's good to wash ripe kimchi, squeeze the water, add perilla oil, sugar, and mix it well.

Rinse frozen peas in water after thawing. I heated it in the microwave for 1 minute.

I used Tokyo dried cheongyang pepper. You can mince and put in Cheongyang peppers. If you're going to eat children, you can take out peppers.

Frozen flying fish eggs need to be slowly defrosted in the refrigerator to prevent the fishy smell. I left it in the refrigerator two hours ago, took it out, and cooked it.

I'm going to leave about a quarter of the flying fish eggs and put them on garnish.

I added cooled rice, tuna, peas, pickled ginger, and flying fish roe, and 4 tablespoons of seaweed.

Add 2 tablespoons of mayonnaise, 1 tablespoon of chopped Cheongyang red pepper, 2 tablespoon of sesame seeds, 2 tablespoon of parmesan cheese, 2 tablespoon of plum syrup, and pepper and mix well.

I made a bite-sized rice ball with sanitary gloves on. If you wear sanitary gloves, the rice grains don't stick together, so it's comfortable.

I put rice balls in a bowl and put flying fish roe on it. The savory tuna and popping flying fish roe have a great texture. It tastes even better with the sweet and sour fresh ginger and spicy Cheongyang red pepper added.