Recipe Cuisine: Japanese
Theme: Fast & Fab
Tuna sushi rice balls
By: Lisa Foster
Ingredients
- 1 2/3 cups sushi rice
- 2x 95g can tuna in oil drained
- 1/4 cup kewpie mayonnaise
- 1/4 cup rice vinegar
- 1 1/2. TBS caster sugar
- 1/4 TSP salt
- 1 Tbs furikake seasoning
Product used in recipe
- KEWPIE - MAYONNAISE 50% REDUCED FAT
Method
- Rinse tube till water runs clear. Put in rice cooker with equal cold water. Leave to sit for 20 minutes then turn on. Once cooked pour into metal bowl to cool.
- To make the filling, combine the tuna and mayo To season the rice: mix vinegar, sugar and salt till dissolved then fold through rice using flat spatula.
- Spoon rice family into a quarter cup measuring cup, then tap it out. Poke a hole in the centre of the rice and fill with tuna mixture. Wet hands then smooth rice over the hole making round balls
- Sprinkle sushi rice balls with furikake before storing or freezing
