How to make it

1. https://www.youtube.com/watch?v=6khZVSDm5Gc
2. Warm leftover rice in the microwave with a moist paper towel on top, to prevent rice from drying out.
3. To make Tuna Mayo Rice Balls: In a mixing bowl combine 2 cups of the rice, canned tuna, salt, ½ Tbsp. of Lee Kum Kee Sriracha Mayo and ½ tsp of Lee Kum Kee Pure Sesame Oil. Gently mix. Take a heaping tablespoonful of the mixture and place into rice mold. Shake until rice ball forms. Remove from mold and top with black and white sesame seeds and garnish with Lee Kum Kee Sriracha Chili Sauce.
4. To make Egg and Pickled Radish Rice Balls: Chop the egg whites finely. Using a fork, mash the egg yolks to very fine crumble. In a mixing bowl combine 2 cups of the rice, egg yolks, pickled radish, egg whites and 1 ½ Tbsp. of Lee Kum Kee Sriracha Mayo; mix well. Season with salt according to your taste. Take a heaping tablespoonful of the mixture and place into rice mold. Shake until rice ball forms. Remove from mold.
5. To make Vegetable Rice Balls: Heat oil in a skillet over medium-high heat. Sauté red bell pepper, mushroom and green onions with garlic and ginger until soft. Season with Lee Kum Kee Hoisin Sauce and 1 tsp. of Lee Kum Kee Pure Sesame Oil. Season with salt and pepper according to your taste. Remove from heat. Combine the mushroom mixture with 2 cups of the rice in a mixing bowl; mix well. Take a heaping tablespoonful of the mixture and place into rice mold. Shake until rice ball forms. Remove from mold.
6. Serve all rice balls on a plate, and garnish with Lee Kum Kee Sriracha Chili Sauce. Enjoy!