①Boil water(excluding ingredients) in a pot. Briefly immerse the sea bream head in the boiling water, then rinse it under cold running water while removing the scales.

②Place water and the dried kelp(A) in a pot and let it soak for 20-30 minutes.

③Cut the chives into pieces around 2 cm wide.

④Heat the pot(②) over medium heat and then slowly heat it over low heat for around 10 minutes, being careful not to let it boil. Once it’s about to boil, remove the dried kelp, add the sea bream head(①) and chives(③), white wine, soy sause then bring it to a light boil.

⑤Add the rinsed rice and 400 ml of broth(④)(reserve a small amount for garnish)to a rice cooker or earthenware pot. Cook the rice.

⑥Once the rice is cooked, form it into rice balls, and lightly brush the surface with the mixed(B).

⑦Heat olive oil in a frying pan over medium heat, then add the rice balls(⑥) and cook until both sides are browned. Once browned, remove them from the pan.

⑧Place the rice balls in a bowl, pour the broth(④) over it, and it’s ready to serve!