Cheese Tuna Mayo Rice Balls with Seaweed Flakes

• 120 gcooked rice (warm)
• 45 gcanned tuna (thoroughly drained of oil or liquid)
• 15 gmayonnaise
• 10 gonion (very finely minced)
• 0.25 tspsoy sauce
• 2 gseaweed flakes
• 0.5 tsptoasted sesame oil
• 0.5 tspsesame seeds
• 10 gyellow pickled radish (optional, finely minced)
• 1 slicesliced cheese (cut out with small cookie cutters)

1. 1

   Finely mince the onion.

2. 2

   If the onion has a sharp bite, soak it briefly in cold water, then drain thoroughly in a sieve.

3. 3

   Thoroughly drain the oil or liquid from the canned tuna.

4. 4

   In a bowl, combine the tuna, mayonnaise, onion, and soy sauce, mixing evenly.

5. 5

   If using pickled radish, finely mince it and lightly squeeze out excess moisture.

6. 6

   In a large bowl, combine the warm rice, tuna mayo mixture, seaweed flakes, toasted sesame oil, and sesame seeds.

7. 7

   If using pickled radish, add it as well and mix gently so as not to crush the rice grains.

8. 8

   Divide the rice into bite-sized portions and shape firmly into round or slightly flattened balls.

9. 9

   Cut the sliced cheese into star, heart, or flower shapes using small cutters.

10. 10

    Place one piece of shaped cheese on top of each rice ball.

11. 11

    Arrange nicely on a plate to serve.

Pickled radish is optional. If the onion is too sharp, soak it briefly in cold water and drain thoroughly before using.