Dice 100g of ham and stir-fry it in oil until cooked.

Drain the oil from the tuna using your hands or a strainer.

Cut the pickled radish into quarters lengthwise and dice finely.

Place 2-3 scoops of cooked rice in a bowl. If the rice is too hot, let it cool slightly before adding mayonnaise.

Prepare the seaweed flakes in a separate bowl.

Add 4-5 tbsp of mayonnaise to the rice and mix thoroughly until slightly moist.

Shape the rice mixture into balls, adjusting size as preferred.

Coat the rice balls with seaweed flakes evenly.