Ingredients
Scale
- 1 cup short-grain rice
- 1 cup water
- 6 ounces fresh sushi-grade tuna, diced
- 2 tablespoons mayonnaise (preferably Japanese)
- 1 tablespoon Sriracha sauce (adjust to taste)
- 2 sheets nori, cut into strips
- 1 tablespoon toasted sesame seeds
Instructions
- Rinse the short-grain rice under cold water until the water runs clear.
- Cook the rice with 1 cup of water in a rice cooker or pot until tender. Let it cool slightly.
- Mix the diced tuna with mayonnaise and Sriracha in a bowl until chunky but well mixed.
- With wet hands, take about half a cup of warm rice and mold it into a small bowl shape.
- Add one tablespoon of the spicy tuna filling in the center.
- Fold the edges of the rice over the filling to form a triangle or oval shape, ensuring it is compact.
- Wrap each rice ball with nori strips.
- Sprinkle toasted sesame seeds on top before serving.
Notes
Store leftover rice balls in an airtight container in the refrigerator and consume within one day for optimal freshness. Microwave briefly if reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: No Cooking
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 rice ball
- Calories: 220
- Sugar: 1g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg