BAKED TUNA RICE PANCAKE

Baked Tuna Rice Pancake image

Number Of Ingredients 6

1 can canned light tuna in sauce (Korean style red pepper tuna)
400 grams cooked rice (2 bowls /leftover or fresh)
114 grams eggs (2 large eggs)
2 tablespoons Furikake (Japanese rice seasoning)
1 tablespoon dry chives
1 pinch salt

Steps:

1. Preheat convection oven to 350°F
2. Warm-up overnight cooked rice in the microwave for about 2 minutes. (If you use warm and fresh rice, you may skip this step) Stir and fluff the rice.
3. Stir in 2 eggs and a pinch of salt until the rice combines well with eggs.
4. Sprinkle Furikake on the rice
5. Put Tuna and dry chives in the bowl and stir well until all ingredients combine well and become slightly sticky.
6. Put foil on a baking sheet then apply a light coat of non-stick oil spray on it. Use a cookie scooper to make rice balls then lightly push it down as a flat circle on the baking sheet.
7. Spray light oil on each rice cake before baking. Bake for 20 minutes (turn it halfway through bake time). Enjoy!