Ingredients
Method
Cooking the Rice
- Rinse the sushi rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice and water. Let it soak for 30 minutes.
- Bring to a boil over medium heat, reduce to low simmer, cover, and cook for about 18-20 minutes until all water is absorbed.
- Remove from heat and let it sit, covered, for another 10 minutes.
Preparing the Filling
- In a bowl, mix the drained tuna, mayonnaise, soy sauce, and a pinch of salt.
- Stir until all ingredients are combined.
Shaping the Rice Balls
- Wet your hands with water to prevent sticking.
- Take a small handful of rice (about 1/4 cup) and flatten it in the palm of your hand.
- Place a spoonful of tuna filling in the center and fold the rice over it, shaping it into a triangle or oval.
Wrapping and Garnishing
- Cut strips of nori, and wrap them around the rice balls for added flavor and presentation.
- Optionally, sprinkle with sesame seeds for extra crunch and flavor.
Notes
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, let them sit at room temperature for 15 minutes or microwave for 10-15 seconds. You can freeze the rice balls, but leave the nori off until ready to eat. For protein variations, try cooked shredded chicken or chickpeas for a vegetarian version.