Chop the onion and green onion finely. Julienne the carrot into thin strips about 2cm long.

In a bowl, mix tuna, tofu, onion, carrot, green onion, breadcrumbs, and potato starch. If the mixture doesn't bind well, beat an egg and add it gradually until the mixture holds together.

In a pan, combine soy sauce, corn syrup, and plum extract. Bring to a boil, then add the rice cakes and simmer. Finish with a drizzle of sesame oil.

Take a portion of the mixture and wrap it around the seasoned rice cakes.

Roll the wrapped mixture into a smooth cylindrical shape using your palms.

Repeat the process for the remaining mixture and rice cakes.

Heat a pan with chili oil and cook the wrapped rice cakes, rolling them gently to cook evenly.