In a small bowl, whisk together the mayonnaise and 2 Tbsp Korea sauce. Set aside \nCoat a large skillet with a drizzle of canola oil. Add rice to the pan and cook, breaking apart any lumps. Stir in the peas, scallions, remaining 2 Tbsp Korea sauce, sesame oil, lemon zest and ½ tsp kosher salt. Mix until well combined and cook until warmed through, about 2-3 minutes. Remove from the heat and let cool slightly. Stir in 1 egg, ¼ cup panko and Parmesan until incorporated. \nSpoon rice mixture into your hands and press firmly to form into 1-inch round balls. Transfer to a paper towel-lined baking sheet. \nAdd about 3-inches of oil to a large pot and heat over medium-high heat until the oil reaches a temperature of 375 degrees. \nMeanwhile, transfer flour to a shallow bowl or pie plate. Pour remaining 2 eggs into a separate bowl and place remaining panko in a third shallow bowl. \nCoat each rice ball in flour, then transfer to the bowl containing the eggs, dusting off any excess flour. Coat in panko and repeat with remaining rice balls. \nCarefully drop coated rice balls in frying oil and fry until golden brown on all sides and warmed through, about 3-5 minutes. Using a slotted spoon, transfer cooked rice balls to the paper-towel lined baking sheet and sprinkle with a pinch of kosher salt. Let cool slightly before serving alongside Korea-spiced mayonnaise.