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Tuna and sesame rice balls
Tuna and sesame rice balls
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Roll-free sushi recipe for sushi lovers!
Ingredients:
  • 430g (2 cups) Japanese Style Sushi Rice
  • 500ml (2 cups) cold water
  • 80ml (1/3 cup) rice wine vinegar
  • 20.00 gm caster sugar
  • 185g tuna in springwater, drained
  • 1 green onion, thinly sliced
  • 1/2 small Lebanese cucumber, seeded, finely chopped
  • 19.80 gm whole egg mayonnaise
  • 6.00 gm toasted white sesame seeds
  • 3.00 gm toasted black sesame seeds
  • 2 nori sheets, cut into 2cm-wide strips
  • Light soy sauce, to serve
  • Wasabi paste, to serve
  • Pickled ginger, to serve
  • Thinly sliced green onions, extra, to serve
Instructions:
  • Rinse the rice in a sieve under cold running water until the water runs clear. Let it drain well.
  • In a medium saucepan, combine the rice and cold water. Bring to a boil over high heat, then reduce heat to low and cook covered for 15 minutes until tender. Remove from heat, place a clean tea towel over the top, cover with the lid, and let it sit for 10 minutes before serving.
  • Place the cooked rice in a spacious glass or ceramic bowl. Sprinkle rice wine vinegar, sugar, and salt over the rice. Gently fold in the sushi seasoning using a flat spatula, fanning the rice while folding to cool it more quickly. Cover the bowl with a damp tea towel.
  • In a small bowl, mix together the tuna, green onion, cucumber, and mayonnaise.
  • Prepare a small bowl of cold water. Dip your hands and a 1/4 cup measuring cup in the water, shaking off any excess. Using the cup, scoop out a portion of rice. Shape the rice into a 1cm thick bowl in one hand. Add 2 teaspoons of tuna mixture in the center, then gently press the rice around the filling, forming it into a ball with your hands. Wrap a nori strip around the center, wetting the end to make it stick. Place the ball on a tray and lightly sprinkle with white and black sesame seeds. Repeat the process with the remaining rice, tuna mixture, nori, and sesame seeds.
  • To serve, present the rice balls accompanied by soy sauce, wasabi paste, and pickled ginger. Top with additional green onions for extra flavor.

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