Tuna Mayonnaise Rice Ball
These tuna mayonnaise rice balls are fun to make and delicious to eat. Looking for something different from the usual sandwich for your picnic? This one is no doubt a great choice!
Ingredients
- 2 cups short grain white rice
- 2 1/2 cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 10 pieces seaweed
- 2 tbsp sesame seeds toasted
Mayonnaise Filling Ingredients
- 5 oz can tuna no salt added
- 1/4 cup mayonnaise
- 1 tsp soy sauce
- 1/2 tsp salt
Instructions
- Rinse the rice with tap water, gently wash the rice with your hands, and discard the water. Repeat 3 times.
- Cover rice with water again and soak for 30 minutes. Transfer rice to a sieve and drain well.
- Transfer the rice to a medium-sized Dutch oven (or heavy pot with a tight-fitting lid) and add the 2.5 cups water. Cover and cook over medium heat. As soon as the water is boiling, turn to low heat. Cover and simmer for 12 minutes. Uncover and take a quick peek at the rice. If there is water left, cover and cook for another 1 to 2 minutes. Remove the pot from the stove. Let rest, covered, for 10 to 20 minutes.
- Fluff the rice with a rice paddle. Add the vinegar and sugar. Mix well with rice paddle. Transfer to a large plate to cool.
- Mix all the ingredients for the filling in a bowl. Set aside.
- When the rice is completely cooled, assemble the rice balls.
- Spread 8 inches of plastic wrap on a working surface. Divide the rice into 10 equal portions. Transfer 1 portion of rice onto the plastic wrap. Flatten with rice paddle and shape it into a round sheet. Add 1.5 tablespoons of filling on top. Wrap the rice in the plastic wrap, press it into a ball, and then gently press it into a cylinder. Remove the plastic wrap. Continue making the rest of the rice balls in the same way
- Wrap a piece of toasted dried seaweed around each rice ball. Sprinkle toasted sesame seeds onto each ball.
- Wrap each individual rice ball in plastic wrap and store them in a large container. Place an ice pack in the container if the weather is hot.