Rice and Tuna Balls
Asian Appetizers Fish and Seafood Rice
These Korean rice balls with tuna are small but packed with flavor!
Ingredients
250g tuna (in oil or water)
50g spicy miso paste
250g cooked sushi rice
2 green onions
1 tablespoon mayonnaise (about 35g)
1 teaspoon rice vinegar
10g roasted seaweed sheets
1 tablespoon oil
Pieces: 30
Calories: 43 cal/piece (with tuna in oil) or 34 cal/piece (with tuna in water)
How to prepare rice and tuna balls
- Heat the oil in a pan and add the well-drained tuna, crumbled as finely as possible. Add the chopped green onion and saute everything for 3 minutes.
- Add the miso paste and stir until it's homogeneous and the tuna becomes paste-like.
- Remove the pan from heat and add the rice. Stir until you have a uniform color.
- Let the mixture cool down and add the mayonnaise and rice vinegar. Stir again. Now the mixture should be pasty, easy to form into balls.
- Form one-bite balls from the mixture. Crumble the roasted seaweed as finely as possible and roll the balls through it. They're good immediately, but they seem to get even better if they sit in the cold for a while.
