How to make tuna rice balls
Making tuna rice balls with leftover rice is not only practical but also a delicious way to enjoy a taste of Japan at home. Whether you're preparing them for a quick lunch or a snack on the go, these rice balls are sure to satisfy your cravings with their savory tuna filling and satisfying rice texture.
Ingredients
- Leftover cooked sushi rice about 2 cups
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon salt
- 1 carrot shredded
- 2 eggs
- 2 cans tuna 110 grams each can, drained
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 peasized wasabi
- 1 tablespoon sesame seeds
Instructions
Prepare the Tuna rice.
- In a bowl, mix the leftover rice, rice vinegar, soy sauce and salt until well combined.
- Shred the carrots.Add 1 tea spoon of oil olive in a cooking pan, fry the shredded carrots, add it into the prepared rice.
- Scramble the eggs, add into the prepared rice.
- Add drained tuna, mayonnaise, dijon mustard, wasabi, sesame seeds into the prepared rice.Mix all the ingredients well.
- If you just want a quick meal, then the tuna rice is ready for consume!
- For nice presentation, picnic, lunch box, or a snack/side dish, it would be better to shape it into a rice ball.
Shape the tuna rice ball.
- Use a latex glove, or wet your hands lightly with water to prevent sticking. Take a small handful of leftover sushi rice and gently shape it into a compact ball or triangle.
- Arrange the tuna rice balls on a serving platter or pack them into a bento box for a convenient meal or snack. Sprinkle toasted sesame seeds on top for added flavor and texture.
