Tuna and Sesame Rice Balls

Makes 8 Calories per ball: 130cal 

Time to make: 60 mins if making from scratch

 GF DF (V)

INGREDIENTS

🍣 200g (1 cups) Japanese Sushi Rice 

🍣 250ml (1 cups) cold water 

🍣 80ml (1/3 cup) rice wine vinegar 

🍣 1 TBSP caster sugar 

🍣 1 tsp salt 

🍣 90g tuna in springwater, drained (V optional use 1/2 avocado) 

🍣 1 spring onion, thinly sliced

🍣 1/2 small cucumber, seeded, finely chopped 

🍣 1 TBSP mayo 

🍣 1 tsp toasted white sesame seeds 

🍣 1 tsp toasted black sesame seeds  

🍣 Soy sauce (GF Tamari), Wasabi & pickled ginger to serve (GF Tamari) 

1. 🍣  Cook rice as per packet instructions. 

2. 🍣  Transfer rice to a large glass or ceramic bowl. Drizzle with rice wine vinegar and sprinkle with sugar and salt. Use a flat spatula to gently fold the sushi seasoning through the rice. Fan the rice while folding to speed the cooling time. Cover dish with a damp tea towel.

3. 🍣  Combine the tuna, green onion, cucumber and mayonnaise in a small bowl.

4. 🍣  Fill a small bowl with cold water. Dip your hands and a 1/4 cup measuring cup in water and shake off excess water. Use the cup to scoop a portion of rice. Place the rice in the palm of one hand and use your fingers to shape into a bowl shape, about 1cm thick. Place 2 teaspoon of tuna mixture in the centre, then lightly press the rice mixture around the filling and use your hands to form it into a ball. Place on a tray and sprinkle lightly with white and black sesame seeds. Repeat with remaining rice, tuna filling and sesame seeds.

5. 🍣  Serve rice balls with soy sauce, wasabi paste and pickled ginger. Sprinkle with extra green onions to serve.