Fried Rice Balls Stuffed with Tuna

How to prepare fried rice balls stuffed with tuna

1. Measure the rice and water using the same cup: 1 cup rice, 1 cup water. The ratio for preparing this rice is 1:1.
2. Place the rice in a strainer and wash it well under cold running water until the water running off is clear. Let the rice drain.
3. Meanwhile, preheat the oven to 200°C (400°F).
4. Put the water and salt in a pot and bring to a boil. When boiling, add the rice, stir gently, and leave on heat for 1 more minute for the water to return to boiling point.
5. Cover the pot with aluminum foil, making sure to seal it well so that steam cannot escape.
6. Place the sealed pot in the oven for 20 minutes.
8. Remove the pot and let it rest for 30 minutes without lifting the foil. For safety, I also placed a towel on top and then the pot lid.
9. Mix the tuna with a little mayonnaise, just enough to bind it, then add wasabi to taste.
10. Form the balls while the rice is still hot. To handle it safely without burning yourself, you can wear silicone gloves. For shaping, you can use any not-too-large mold (cylindrical or cube-shaped). I used a small cylindrical coffee cup. Handle the balls gently during frying, especially the stuffed ones, as they're quite fragile.
11. Line the cup with plastic wrap. Fill the cup halfway with rice, then place a little tuna in the center (about the size of two peas; don't add more or the balls will fall apart when frying). Cover with rice, pressing lightly. Remove the rice from the cup using the plastic wrap and place on a platter lined with plastic wrap (to prevent sticking). Repeat until all rice is used. The balls are also good plain, without filling, in case you run out of filling before the rice.
12. Brush the balls with oil on all sides.
14. Heat a pan very well (preferably cast iron). Lightly oil the pan using a soaked paper towel. Place the balls in the pan without crowding them. Move them around for a few seconds to ensure they don't stick.
15. Fry the balls for about 4 minutes per side over medium heat. A crust should form and they will brown only slightly.
16. Remove the balls from the pan and brush them all over with the soy sauce and mirin mixture. Then brush them with melted butter.
17. Place the balls back in the pan and fry until golden on both sides.
18. They're better warm, but also good cold.

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