4 cups cooked sushi rice (short grain rice) 
2 garlic cloves, crushed and chopped fine
1/4 cup of toasted Bull Kelp flakes (source:

How to toast Bull Kelp:
In a dry skillet on high heat. Add a small handful of kelp flakes at a time. Stir continuously. It will toast in a few seconds. Toasted when turns a light green. Careful not to burn. Empty out in container and toast another handful until all toasted.

For the sauce: 
1 tablespoon soy sauce 
2 teaspoons Demerara or pure cane sugar 
2 garlic cloves, crushed and chopped fine
1/2 teaspoon sesame oil 
2 tablespoons freshly grated and squeezed pear juice
Sea salt and black pepper, to taste

How to make SEAWEED ASH:
3/4 cup dry Bull Kelp flakes, (15-20 grams)
Important: the seaweed must burn at a very high temperature. 
Place seaweed in metal pot.
Use Propane torch to burn the seaweed until it no longer fires 
but glows red. Let cool. Grind to a powder. Store in glass jar. 

Mix all of the sauce ingredients in a pot. Add to medium heat and simmer 3 to 4 minutes, until all ingredients blend together. 

Remove from the heat. 
Pour the sauce and toasted kelp into the rice. Mix.

Take a big tablespoon of the rice mixture in your hand, and shape into a ball. 

Roll the rice balls into the Seaweed ash to completely cover. 

Ready to eat or store in refrigerator to enjoy later. Eat hot or cold.

Recipe by BC KELP adapted from:
Seriously Asian: Jumuk-Bap