adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bento balls recipe
Bento balls recipe
0 Likes
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Delicious Japanese rice balls filled with corn, creamy avocado, and mayo - ideal for packed lunches.
Ingredients:
  • 400.00 gm sushi rice
  • 42.90 gm sushi seasoning
  • 425g can tuna in brine, drained
  • 125g can creamed corn
  • 39.60 gm Japanese mayonnaise, plus extra to serve
  • 1 avocado, peeled and seed removed
  • 49.50 gm sesame seeds, toasted
  • Salad leaves, to serve
  • Edamame, to serve
  • Soy sauce, to serve
Instructions:
  • Rinse rice in a sieve under cold running water until water runs clear. Let it drain well. Cook rice with 3 cups of water in a rice cooker, then let it stand covered for 10 minutes. Transfer rice to a large glass or ceramic bowl. Break up lumps gently with a spatula. Mix in sushi seasoning by folding gently until rice cools. Cover with a damp tea towel.
  • Combine the tuna, corn, and mayonnaise in a bowl. Then, gently fold in finely chopped 1/4 of the avocado.
  • With moist hands, mold the rice into 22 to 26 balls using 1 rounded tablespoon each. Indent each ball with a finger to create a hole. Fill with 2 teaspoons of tuna mixture, then encase the tuna with rice. Roll the balls in sesame seeds and chill in the refrigerator until ready to serve.
  • Slice the remaining avocado and serve with bento balls, salad leaves, edamame, Japanese mayo, and soy sauce.

Similar Recipes