Quick Recipe Overview
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 16 rice balls
- Difficulty: Intermediate
Ingredients
- 2 cups (430g) sushi rice
- 2 cups (500ml) cold water
- 1/3 cup (80ml) rice vinegar
- 1 tablespoon caster sugar (superfine sugar)
- 1 teaspoon salt
- 6.5 oz (185g) canned tuna in spring water, drained
- 1 green onion, thinly sliced
- 1/2 small cucumber, seeded and finely chopped
- 1 tablespoon mayonnaise
- 2 teaspoons toasted white sesame seeds
- 1 teaspoon toasted black sesame seeds
- 2 nori sheets, cut into 2cm (3/4 inch) wide strips
- Light soy sauce, for serving
- Wasabi paste, for serving
- Pickled ginger, for serving
- Extra green onions, thinly sliced for garnish
Step-by-Step Instructions
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Prepare the Rice
Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and ensures perfectly sticky rice. Let it drain well.
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Cook the Rice
Combine the rinsed rice and cold water in a medium saucepan. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15 minutes or until the rice is tender. Remove from heat and let it steam, covered with a clean kitchen towel and the lid, for an additional 10 minutes.
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Season the Rice
Transfer the cooked rice to a large glass or ceramic bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Drizzle this mixture over the rice and gently fold it in using a flat spatula or rice paddle. Fan the rice as you fold to help it cool faster and achieve a glossy finish.
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Prepare the Filling
In a separate bowl, combine the drained tuna, sliced green onion, chopped cucumber, and mayonnaise. Mix well to create a creamy, flavorful filling.
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Shape the Rice Balls
Fill a small bowl with cold water. Wet your hands and a 1/4 cup measuring cup to prevent the rice from sticking. Scoop rice with the cup and place it in your palm. Create a small indentation and fill it with about 2 teaspoons of the tuna mixture. Gently shape the rice around the filling to form a ball.
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Add Nori and Sesame Seeds
Wrap a strip of nori around the center of each rice ball, using a dab of water to seal the ends. Sprinkle white and black sesame seeds over the exposed rice for added flavor and visual appeal.
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Serve
Arrange the rice balls on a serving platter. Serve alongside small dishes of soy sauce, wasabi paste, and pickled ginger. Garnish with extra sliced green onions for a pop of color and freshness.
Chef’s Tips and Tricks
- For best results, use short-grain sushi rice, which has the right stickiness for shaping.
- If you find the rice too sticky to handle, keep a bowl of water with a splash of rice vinegar nearby to moisten your hands between shaping each ball.
- Feel free to experiment with fillings! Try smoked salmon, avocado, or even leftover cooked chicken for variety.
- These rice balls can be made ahead and stored in the refrigerator for up to 24 hours. Just wrap them individually in plastic wrap to keep them fresh.
- For a fun presentation, try shaping the rice into triangles instead of balls for a more traditional onigiri look.
Nutritional Information
Per rice ball (approximate values):
- Calories: 120
- Protein: 5g
- Carbohydrates: 20g
- Fat: 2g
- Fiber: 1g
- Sodium: 180mg
This dish is a good source of lean protein from the tuna and complex carbohydrates from the rice. The sesame seeds add healthy fats and a boost of calcium and iron.
