Sesame Tuna Rice Balls

How to make Sesame Tuna Rice Balls

Prep Time: 40 minutes        |        Cook Time: 15 minutes        |        Serves: Makes 30 mini balls

Ingredients

Rice:

• 200g Imperial Grain sushi rice
• 1 tbsp Remano white wine vinegar
• 2 tsp White Mill caster sugar
• 1 tsp salt
• 1 tsp home-made toasted sesame oil (see separate recipe)

Filling:

• 5g pack Sea Crunch Korean seaweed snack
• 185g Ocean Rise Yellowfin tuna Italian style in oil, drained
• 2 tbsp Colway authentic mayonnaise, plus extra to serve
• 1 tbsp Stonemill sesame seeds, toasted, plus extra to serve
• 1 tsp O'Food gochujang
• 1 spring onion, finely chopped

Method

1. Cook and rest the rice according to packet instructions. Meanwhile, mix the vinegar, sugar and salt together until dissolved.
2. Place the warm rice into a mixing bowl and sprinkle in the vinegar mixture and sesame oil, gently folding to combine evenly.
3. Scrunch the seaweed in your hands to break it up into small pieces and sprinkle it over the rice.
4. Flake the tuna into a bowl and add the remaining filling ingredients. Gently fold this mixture into the rice until evenly combined.
5. Using wet hands, form the rice into approximately 30 mini balls, about 25g each. You can make them any size you like. Alternatively, use a rice ball mould. Sprinkle with sesame seeds and serve with a squeeze of mayonnaise.

OPTIONAL:

An inexpensive sushi rice ball mould is the easiest (and tidiest) way to make these. They are available online or from Japanese or Korean grocery or homeware shops. You can make the balls bigger to save time on hand-rolling. Add more gochujang for a spicier kick, or omit it for a more child-friendly version.