24 Jan Tuna and Sesame Rice Balls
Makes 8 Calories per ball: 130cal
Time to make: 60 mins if making from scratch
GF DF (V)
🍣 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)
🍣 Cook rice as per packet instructions.
🍣 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.
🍣 Combine the tuna, green onion, cucumber and mayonnaise in a small bowl.
🍣 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.
🍣 Serve rice balls with soy sauce, wasabi paste and pickled ginger. Sprinkle with extra green onions to serve.