A Spicy Tingle Gochujang and Ichimi Chili Pepper Powder Rice Balls

• 1 tsp Sesame oil
• 4 cm Japanese leek
• 2 small rice bowls Plain cooked rice
• 2 tsp White sesame seeds
• 1/2 tsp Chicken stock
• 1/2 tsp Gochujang
• 1/2 tsp Soy sauce
• 1/4 tsp Ichimi chili pepper powder

1. Finely chop the Japanese leek.
2. Mix well with sesame oil and microwave for 30 seconds!
3. The leeks will burn if you don't thoroughly mix with the oil.
4. Add the ingredients and mix.
5. Add the ichimi chili pepper powder to taste and mix (for those who don't like spice, you can omit)
6. Shape the rice balls using plastic wrap.
7. It's less messy using plastic wrap as the rice is mixed with oil.
8. Wrap the rice balls in seaweed or Korean seaweed, both taste great.
9. This time, I used Korean seaweed .

sesame oil, rice, sesame seeds, chicken, gochujang, soy sauce, ichimi chili pepper powder

Taken from cookpad.com/us/recipes/155350-a-spicy-tingle-gochujang-and-ichimi-chili-pepper-powder-rice-balls (may not work)